The effects of calcium chloride on the gel properties of porcine myosin-κ-carrageenan mixtures

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The effects of calcium chloride on the gel properties of porcine myosin-κ-carrageenan mixtures

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作者：Teng Pan^a ; Huiyuan Guo^a ; Yuan Li^a ; Junhong Song^b ; Fazheng Ren^a ; ^b ; ^{renfazheng@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author}
关键词：Calcium chloride ; Myosin ; κ-carrageenan ; Gel property
刊名：Food Hydrocolloids
出版年：2017
出版时间：February 2017
年：2017
卷：63
期：Complete
页码：467-477
全文大小：2110 K

文摘

•: The myosin-κ-carrageenan gel system was prepared to simulate the low-fat meat products containing κ-carrageenan.
•: The myosin aggregation has been observed with the higher concentration of CaCl₂.
•: Raman analysis has been introduced to elucidate the mechanism of the gel formation influenced by CaCl₂.

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