Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels
Abstract
This study investigated the gelling and structural properties of composite gels prepared with myofibrillar protein (MP) and different concentrations of thermo-reversible curdlan gels (TRC) and thermo-irreversible curdlan gels (TIRC). The gel strength, water holding capacity, and whiteness of MP gels were significantly increased with increasing TRC and TIRC content (P < 0.05). Dynamic rheological testing upon temperature sweeping indicated that...
Paper Details
Title
Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels
Published Date
May 1, 2020
Journal
Volume
311
Pages
126018 - 126018
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