دورية أكاديمية
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Gelation of crocodile myofibrillar protein - κ-carrageenan mixtures in two low-NaCl solution.

التفاصيل البيبلوغرافية
العنوان: Gelation of crocodile myofibrillar protein - κ-carrageenan mixtures in two low-NaCl solution.
المؤلفون: Qin Zhang Q; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Tang J; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Feng Wu Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Yu Qian C; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Qin S; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Hang Cai Z; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Wang H; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: huiwang@njau.edu.cn., Mei Xiao H; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: xhm@njau.edu.cn.
المصدر: Food chemistry [Food Chem] 2024 Jul 01; Vol. 445, pp. 138753. Date of Electronic Publication: 2024 Feb 15.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
أسماء مطبوعة: Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
مواضيع طبية MeSH: Sodium Chloride*/chemistry , Alligators and Crocodiles*, Animals ; Carrageenan/chemistry ; Calcium Chloride/chemistry ; Gels/chemistry
مستخلص: Crocodile meat is a novel reptile meat source, but its processing method is rare. This study investigated the effect of κ-carrageenan addition and partial substitution of NaCl on the gel properties of crocodile myofibrillar protein (CMP). Result showed that CMP formed gel when temperature above 60 ℃. The water-holding capacity, gel strength, denaturation degree, sulfhydryl content covalent bond and hydrophobic bond of gel in KCl solution were significantly higher than those in CaCl 2 solution (P < 0.05). K + induced CMP to form a tight network structure with uniform small pores though covalent and hydrophobic bonds, but the gel properties were reduced by κ-carrageenan. In CaCl 2 solution, κ-carrageenan improved the gel structure by filling the protein network through hydrogen bonding. Therefore, it can be concluded that KCl is better than CaCl 2 in the manufacturing of low-sodium crocodile foods. Moreover, κ-carrageenan was only beneficial to gel quality in CaCl 2 solution.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
فهرسة مساهمة: Keywords: Crocodile myofibrillar protein; Gelation properties; NaCl substitution; κ-carrageenan
المشرفين على المادة: 9000-07-1 (Carrageenan)
451W47IQ8X (Sodium Chloride)
M4I0D6VV5M (Calcium Chloride)
0 (Gels)
تواريخ الأحداث: Date Created: 20240223 Date Completed: 20240401 Latest Revision: 20240401
رمز التحديث: 20240401
DOI: 10.1016/j.foodchem.2024.138753
PMID: 38394905
قاعدة البيانات: MEDLINE
الوصف
تدمد:1873-7072
DOI:10.1016/j.foodchem.2024.138753