Rigidity and Viscosity Changes of Croaker Actomyosin During Thermal Gelation
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: 14-19
ISSN:0022-1147
年代: 1985
DOI:10.1111/j.1365-2621.1985.tb13267.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTTwo types of thermal scanning rigidity monitors (TSRM) were developed which are nondestructive and capable of monitoring rigidity or viscosity changes during heating of proteins over a wide range of concentrations. Thermal transitions which occur during gelation of croaker actomyosin were studied by these TSRM devices and the Brookfield viscometer during constant rate heating (1°C/min). Gelation of actomyosin occurred only at protein concentrations above 5.5% under these conditions. In plots of rigidity versus temperature, three transitions were observed during gelation, occurring near 38°C 46°C and 60°C. At lower concentrations, only one peak was observed, occurring near 36°C. A relationship between the 36–38°C transition in rheological properties and the high temperature “setting” phenomenon of fish proteins is
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