Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2 and CaCl2
2016
The effects of the partial substitution of NaCl with KCl, MgCl ₂ and CaCl ₂ on the chemical forces and hardness of heat-induced myofibrillar protein (MP) gel were investigated. Compared with the normal-sodium-level MP gels (0.6 mol/L NaCl), low-sodium-level MP gels (0.4 mol/L NaCl) resulted in weaker disulphide bonds, hydrophobic interactions, electrostatic interactions, and stronger hydrogen bonds. Partial substitution of NaCl with KCl had no significant impacts on the chemical forces. MgCl ₂ and CaCl ₂ contributed to stronger hydrophobic interactions, and weaker hydrogen bonds and electrostatic interactions (p < 0.05), while they had no significant impacts on disulphide bonds. Gel hardness was weakened with the low level of sodium, and strengthened with the substitution of NaCl with MgCl ₂ and CaCl ₂. The enhancement of gel hardness with the substitution of NaCl with MgCl ₂ and CaCl ₂ suggested that stronger attractive forces and weaker repulsive forces contributed to stronger hardness.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Agricultural Library
