Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids
2000
Montero García, Pilar | Hurtado, José L. | Pérez-Mateos, Miriam
7 páginas,1 figura,1 tabla--Correspondencia con los autores :[email protected]
اظهر المزيد [+] اقل [-]Hydrocolloids were added to blue whiting mince in order to study their distribution in the gel and obtain more information on the mechanism through which these additives act on gel characteristics. The hydrocolloids expanded in cavities of varying morphology. The anionic 5 hydrocolloids were mixed throughout the protein matrix, probably through interaction with the myofibrillar protein. The neutral hydrocolloids were dispersed throughout the matrix but did not interact with it and were located simply by inclusion. The thickening hydrocolloids (locust bean gum, guar gum, xanthan gum, carboxymethylcellulose) formed a mesh of filaments inside the cavities; while the gelling hydrocolloids (carrageenans, alginate) covered or lined the cavity 10 interiors with a continuous structure.
اظهر المزيد [+] اقل [-]Comisión Interministerial de Ciencia y Tecnologia (CICyT) and Autonomous Community of Madrid (CAM) for financial support (projects: ALI97-0684, 06G-05396)
اظهر المزيد [+] اقل [-]Peer reviewed
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Ciencia y Tecnología de Alimentos y Nutrición