Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites

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Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites

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作者：Mingcong Fan^a ; ^b ; Ting Hu^a ; ^b ; Siming Zhao^a ; ^b ; Shanbai Xiong^a ; ^b ; Jing Xie^c ; Qilin Huang^a ; ^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

•: Composites were prepared by mixing fish myofibrillar protein and cassava starch.
•: Gel characteristics were determined by the protein or starch domination.
•: Strongest synergistic effect occurred at starch fractions of 0.5 and 0.6.
•: Synergistic effect resulted from semi-interpenetrating network of protein and starch.
•: Starch fraction had no obvious influence on protein secondary structure.

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