Effects of Potassium Ion on the Properties of Porcine Myosin-κ-carrageenan Gels

被引：0
|
作者：
Pan T. [1 ]
Song J. [2 ]
Wu J. [3 ]
Ren F. [1 ]
机构：
[1] China Agricultural University, Beijing Advanced Innovation Center for Food Nutrition and Human Healt, Beijing
[2] Beijing Higher Institution Engineering Research Center of Animal Product, Beijing
[3] Department of Agricultural Food and Nutritional Sciences, Alberta University, Edmonton
来源：
| 1600年 / Chinese Institute of Food Science and Technology卷 / 17期
关键词：
Gel properties; Myosin; Potassium ion; Protein structures; Κ-carrageenan;
D O I：
10.16429/j.1009-7848.2017.11.006
中图分类号：
学科分类号：
摘要：
Potassium chloride (KCl) has been applied in low-fat meat products containing κ-carrageenan to improve the functional properties. The aim of this study is to investigate the effects of different concentrations (0, 0.1 mol/L, 0.2 mol/L and 0.3 mol/L) of potassium ion (K+) on properties of porcine myosin containing κ-carrageenan gels. The addition of K+improved the water-holding capacity and gel strength, and the effectiveness enhanced with the K+concentration increasing. The low-field nuclear magnetic resonance results demonstrated that the usage of K+could decrease the position of T23 and increase the proportion of T22, which indicated that the percentage of immobilized water increased. The scanning electron microscope has been applied to initially explain above results. A compact gel network with less cavities was observed with the addition of K+, which could explain the increase of water-holding capacity with K+added. Furthermore, the raman analysis revealed that no significant difference of the microenvironments and secondary protein structures were observed with the addition of K+. In conclusion, the addition of K+induced less protein denaturation and improved the gel properties of myosin-κ-carrageenan gel system mainly by enhancing the κ-carrageenan gelation. © 2017, Editorial Office of Journal of CIFST. All right reserved.
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页码：44 / 52
页数：8
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