HEAT-INDUCED GELATION OF CHICKEN GIZZARD MYOSIN

被引：4
|
作者：
MORITA, JI
SUGIYAMA, H
KONDO, K
机构：
[1] HOKKAIDO UNIV,FAC AGR,EXPT FARM,SAPPORO 060,JAPAN
[2] HOKKAIDO UNIV,FAC AGR,DEPT ANIM SCI,EXPT FARM,SAPPORO 060,JAPAN
来源：
JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 04期
关键词：
CHICKEN; GIZZARD; MYOSIN; GELATION;
D O I：
10.1111/j.1365-2621.1994.tb08112.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Chicken gizzard myosin solution formed a gel when heated above 40 degrees C. The rigidity of the gel was constant above 65 degrees C. Maximum pH for gel formation was 5.9 at 0.6M and 5.7 at 0.15M KCl. Higher rigidity of the myosin gel was observed at low ionic strength than at high ionic strength. Rigidities of myosin at 0.6M KCl increased by (mg/mL)(2.5) and at 0.15M (mg/mL)(1.4) myosin concentration. The strength of gizzard myosin gels was comparable to that of myosin gels from chicken breast muscle under similar conditions.
引用
收藏
页码：720 / 724
页数：5
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