Thermal Transitions of Admixed Starch/Fish Protein Systems During Heating
作者:
M. C. WU,
T. C. LANIER,
D. D. HAMANN,
期刊:
Journal of Food Science
(WILEY Available online 1985)
卷期:
Volume 50,
issue 1
页码: 20-25
ISSN:0022-1147
年代: 1985
DOI:10.1111/j.1365-2621.1985.tb13268.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTThe thermal transitions of starch‐fish protein mixtures were investigated by a thermal scanning rigidity monitor technique and differential scanning calorimetry. Three transitions due to protein denaturation and one transition due to starch gelatinization were identified by both techniques during thermal processing of these mixtures. The gelatinization of starch caused an increase in rigidity of the system to a degree dependent upon the starch type. Thermal transitions of starch and fish protein seemed to proceed independently in mixture systems. However, the presence of salt and sucrose, necessitated by the inclusion of fish protein, caused starch gelatinization to shift to higher temperature
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