Interactions and phase behaviors in mixed solutions of κ-carrageenan and myofibrillar protein extracted from Alaska Pollock surimi.

作者: Tao Zhang , Xiaoqi Xu , Zhaojie Li , Yuming Wang , Yong Xue

DOI: 10.1016/J.FOODRES.2017.11.080

关键词:

摘要: … ζ) potential … surimi protein and commonly used colloidal polysaccharides, and provide solutions to the problem of protein and polysaccharide phase behaviors in the processing of surimi …

参考文章(39)
Srinivasan Damodaran, Alain Paraf, Food Proteins and Their Applications ,(1997)
Weiping Jin, Wei Xu, Honghe Ge, Jing Li, Bin Li, Coupling process of phase separation and gelation in konjac glucomannan and gelatin system Food Hydrocolloids. ,vol. 51, pp. 188- 192 ,(2015) , 10.1016/J.FOODHYD.2015.05.020
Allan G. Gornall, Charles J. Bardawill, Maxima M. David, Determination of serum proteins by means of the biuret reaction. Journal of Biological Chemistry. ,vol. 177, pp. 751- 766 ,(1949) , 10.1016/S0021-9258(18)57021-6
S. Santinath Singh, H.B. Bohidar, S. Bandyopadhyay, Study of gelatin–agar intermolecular aggregates in the supernatant of its coacervate Colloids and Surfaces B: Biointerfaces. ,vol. 57, pp. 29- 36 ,(2007) , 10.1016/J.COLSURFB.2006.12.017
Owen G Jones, David Julian McClements, None, Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes Advances in Colloid and Interface Science. ,vol. 167, pp. 49- 62 ,(2011) , 10.1016/J.CIS.2010.10.006
Dirk Verbeken, Nico Neirinck, Paul Van Der Meeren, Koen Dewettinck, Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins. Meat Science. ,vol. 70, pp. 161- 166 ,(2005) , 10.1016/J.MEATSCI.2004.12.007
Darlene R. Klassen, Catherine M. Elmer, Michael T. Nickerson, Associative phase separation involving canola protein isolate with both sulphated and carboxylated polysaccharides Food Chemistry. ,vol. 126, pp. 1094- 1101 ,(2011) , 10.1016/J.FOODCHEM.2010.11.138
Maude Girard, Christian Sanchez, Sandra I Laneuville, Sylvie L Turgeon, Sylvie F Gauthier, Associative phase separation of β-lactoglobulin/pectin solutions: a kinetic study by small angle static light scattering Colloids and Surfaces B: Biointerfaces. ,vol. 35, pp. 15- 22 ,(2004) , 10.1016/J.COLSURFB.2004.02.002
Ladislava van den Berg, Yael Rosenberg, Martinus A.J.S. van Boekel, Moshe Rosenberg, Fred van de Velde, Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales. Food Hydrocolloids. ,vol. 23, pp. 1288- 1298 ,(2009) , 10.1016/J.FOODHYD.2008.10.013
F. Weinbreck, R. de Vries, P. Schrooyen, C. G. de Kruif, Complex Coacervation of Whey Proteins and Gum Arabic Biomacromolecules. ,vol. 4, pp. 293- 303 ,(2003) , 10.1021/BM025667N