文献类型： 外文期刊

作者： Gao, Xue-qin ¹ ; Hao, Xiu-zhen ² ; Xiong, Guo-yuan ³ ; Ge, Qing-feng ¹ ; Zhang, Wan-gang ¹ ; Zhou, Guang-hong ¹ ; Yue, ¹ ;

作者机构： 1.Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Coll Food Sci & Technol,Synerget Innovat Ctr Food, Nanjing 210095, Jiangsu, Peoples R China

2.Henan Univ Anim Husb & Econ, Zhengzhou 450011, Peoples R China

3.Anhui Acad Agr Sci, Anim Husb & Vet Inst, Hefei 230031, Peoples R China

4.Yangzhou Univ, Yangzhou 225127, Jiangsu, Peoples R China

关键词： Salt soluble meat protein;Carrageenan;Soy protein isolate;Rheology;Gel strength;Syneresis

期刊名称：FOOD AND BIOPRODUCTS PROCESSING （ 影响因子：4.481； 五年影响因子：4.547 ）

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收录情况： SCI

摘要： The effects of combined kappa-carrageenan (CAR) and soy protein isolate (SPI) on gel strength, water loss, the rheological properties, particle size, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and Raman spectroscopy of salt soluble meat protein were evaluated. Combination of CAR/SPI increased gel strength and water retention of SSMP (salt-soluble meat protein), suggesting that molecular interaction may have occurred. However, no indications of specific molecular interactions were observed upon addition of stabilizing/destabilizing reagents. The results showed that hydrophobic force affected the water retention of salt soluble protein gel, and hydrogen bond significantly affected the formation of gel. The analysis of the Raman spectra showed that adding of combined CAR/SPI in SSMP decreased the content of alpha-helix and increased the content of beta-sheet. SDS-PAGE did not show significant interactions between SSMP and CAR/SPI indicating that the property improvement of combined SSMP/SPI/CAR gel was not related to chemical reaction. Instead, physical rearrangement process and electrostatic attraction resulted from SPI, CAR and SSMP molecule could contribute to the gel quality improvement. (C) 2016 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.