Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp

被引：26
|
作者：
Ding, Yuqin [1 ]
Liu, Ru [1 ]
Rong, Jianhua [1 ]
Liu, Youming [1 ]
Zhao, Siming [1 ]
Xiong, Shanbai [1 ]
机构：
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2012年 / 235卷 / 02期
基金：
中国国家自然科学基金;
关键词：
Actomyosin; Dynamic rheology; Yellowcheek carp; Grass carp; PROTEIN; MYOSIN;
D O I：
10.1007/s00217-012-1750-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Dynamic rheological behavior of actomyosin from yellowcheek carp (YAM) and grass carp (GAM) during gelling was investigated at different protein concentrations. The viscoelastic properties of YAM and GAM solutions and gels were also studied. Before heating, YAM and GAM solutions exhibited the weak gel-like behavior. After heating and cooling, G' of YAM was much higher than the corresponding value of GAM. During heating and cooling, the G' values of actomyosin showed a strong relationship with protein concentration for both yellowcheek carp and grass carp. The thermal gelation profiles of YAM and GAM solutions were remarkably different. The gelation temperature of actomyosin decreased with the increasing protein concentration. The gelation temperature of GAM exhibited stronger concentration dependence than that of YAM. Enthalpy of gelation reaction of YAM and GAM was 509.2 and 146.6 kJ/mol, respectively.
引用
收藏
页码：245 / 251
页数：7
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