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

页码：245 / 251

页数：7

共 50 条

[21] Complete genomic sequence of a reovirus isolated from grass carp in China
Ye, Xing
Tian, Yuan-yuan
Deng, Guo-cheng
Chi, Yan-yan
Jiang, Xiao-yan
VIRUS RESEARCH, 2012, 163 (01) : 275 - 283
[22] Mechanism of plasma-activated water promoting the heat-induced aggregation of myofibrillar protein from silver carp (Aristichthys Nobilis)
Li, Mengzhe
Wang, Xin
Shi, Tong
Xiong, Zhiyu
Jin, Wengang
Bao, Yulong
Monto, Abdul Razak
Yuan, Li
Gao, Ruichang
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2024, 91
[23] Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels
Romero, Alberto
Cordobes, Felipe
Puppo, Ma Cecilia
Villanueva, Alvaro
Pedroche, Justo
Guerrero, Antonio
FOOD HYDROCOLLOIDS, 2009, 23 (03) : 964 - 972
[24] Effect of pH on the physicochemical and heat-induced gel properties of scallop Patinopecten yessoensis actomyosin
Dong, Xiu-Ping
Ma, Lu-Lu
Zheng, Jie
Wang, Ji-Tao
Wu, Qiong
Song, Shuang
Zhou, Da-Yong
FISHERIES SCIENCE, 2014, 80 (05) : 1073 - 1082
[25] Occurrence of Higher Chlorinated Benzenes in Livers of Grass Carp and Common Carp Collected from Markets of Xinxiang, China
Yong-Fang Li
Zhong-Zhi Yang
Jing Fan
Yong Zhu
Bulletin of Environmental Contamination and Toxicology, 2013, 91 : 522 - 525
[26] Occurrence of Higher Chlorinated Benzenes in Livers of Grass Carp and Common Carp Collected from Markets of Xinxiang, China
Li, Yong-Fang
Yang, Zhong-Zhi
Fan, Jing
Zhu, Yong
BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY, 2013, 91 (05) : 522 - 525
[27] An acidic protease from the grass carp intestine (Ctenopharyngodon idellus)
Liu, Zhong-yi
Wang, Zhang
Zhang, Han
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY, 2008, 149 (01): : 83 - 90
[28] Isolation and Characteristic of Chondroitin Sulfate from Grass Carp Scales
Xiong, Shuang-Li
Li, An-Lin
Shi, Min-Juan
CHEMICAL ENGINEERING AND MATERIAL PROPERTIES, PTS 1 AND 2, 2012, 391-392 : 1003 - 1007
[29] GENERATION AND ANALYSIS OF ESTs FROM THE GRASS CARP, CTENOPHARYNGODON IDELLUS
Xu, Bing
Wang, Shaolin
Jiang, Yan
Yang, Linlin
Li, Ping
Xie, Caixia
Xing, Jubin
Ke, Zhonghe
Li, Jiale
Gai, Junwei
Yang, Guimei
Bao, Baolong
Liu, Zhanjiang
ANIMAL BIOTECHNOLOGY, 2010, 21 (04) : 217 - 225
[30] Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodon idellus) muscle
Wang, Daoying
Zhang, Muhan
Deng, Shaoying
Xu, Weimin
Liu, Yuan
Geng, Zhiming
Sun, Chong
Bian, Huan
Liu, Fang
FOOD CHEMISTRY, 2016, 197 : 340 - 344

← 1 2 3 4 5 →