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《Food Science》 2016-09
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Effect of Food Thickener on Gelation Properties of Squilla Myofibrillar Protein Induced by Phosphorylation

WANG Shimeng;ZHANG Kunsheng;REN Yunxia;Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce;  
Konjac glucomannan, carrageenan and xanthan gum were individually mixed into a mixture of sodium tripolyphosphate and squilla myofibrillar protein(STP-MP) to investigate their effects on heat-induced protein gelation properties as a function of STP concentration and heating temperature. The results showed that the gel strength and waterholding capacity of heat-induced MP gels with the addition of each of the above three food thickeners increased with increasing concentration of STP. Gel strength and water-holding capacity were increased by the addition of carrageenan and xanthan gum in a concentration-dependent manner, and the highest water-holding capacity was observed by the addition of 0.1% konjac glucomannan. Gel strength and water-holding capacity of MP gels induced by elevated temperature were significantly affected by the addition of konjac glucomannan and carrageenan(P 0.05) but not xanthan gum(P 0.05).
【Fund】: “十二五”国家科技支撑计划项目(2012BAD37B06-07)
【CateGory Index】: TS254.1
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