Effect of molecular characteristics of Konjac glucomannan on gelling and rheological properties of Tilapia myofibrillar protein
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- 作者：Wenjie Jiana ; b ; jianwenjie123@163.com" class="auth_mail" title="E-mail the corresponding author ; Huayi Wua ; Lanlan Wua ; Yunhui Wuc ; Lina Jiad ; Jie Pangb ; Yuan-ming Sunb ; ymsun@scau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Sodium nitrate ; Sodium chloride ; Sodium azide ; Ethanol ; Aether ; Epoxy propane ; Acrylamide ; 1-Phenyl-3-methyl-5-pyrazolone ; Hydrochloride ; Phenol sulphuric acid ; Konjac glucomanan ; Tilapia myofibrillar protein
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：5 October 2016
- 年：2016
- 卷：150
- 期：Complete
- 页码：21-31
- 全文大小：1885 K
文摘
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Type of KGM affects property of Tilapia myofibrillar protein gels.
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KGM behaves as space filler under neutral condition in gels matrix.
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KGM with smaller molecular size improves gel strength of composite gels.
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KGM with larger molecular size breaks the network structure of composite gels.