Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites
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- 作者：Mingcong Fana ; b ; Ting Hua ; b ; Siming Zhaoa ; b ; Shanbai Xionga ; b ; Jing Xiec ; Qilin Huanga ; b ; hql@mail.hzau.edu.cn" class="auth_mail" title="E-mail the corresponding author ; whuhql@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Sodium chloride (PubChem CID ; 5234) ; Sodium dihydrogen phosphate (PubChem CID ; 23673460) ; Formaldehyde (PubChem CID ; 712) ; Ethanol (PubChem CID ; 702) ; Xylene (PubChem CID ; 6850715) ; Eosin (PubChem CID ; 11048) ; Iodine (PubChem CID ; 807)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：221-230
- 全文大小：2198 K
文摘
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Composites were prepared by mixing fish myofibrillar protein and cassava starch.
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Gel characteristics were determined by the protein or starch domination.
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Strongest synergistic effect occurred at starch fractions of 0.5 and 0.6.
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Synergistic effect resulted from semi-interpenetrating network of protein and starch.
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Starch fraction had no obvious influence on protein secondary structure.