Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp

详细信息    查看全文

• 作者：Yuqin Ding (1) snail@webmail.hzau.edu.cn
  Ru Liu (1)
  Jianhua Rong (1)
  Youming Liu (1)
  Siming Zhao (1)
  Shanbai Xiong (1) xiongsb@mail.hzau.edu.cn
• 关键词：Actomyosin – ; Dynamic rheology – ; Yellowcheek carp – ; Grass carp
• 刊名：European Food Research and Technology
• 出版年：2012
• 出版时间：August 2012
• 年：2012
• 卷：235
• 期：2
• 页码：245-251
• 全文大小：513.5 KB
• 参考文献：1. Ding YQ, Liu YM, Yang H, Liu R, Rong JH, Zhao SM, Xiong SB (2011) Eur Food Res Technol 233:569–576
  2. Sankar TV, Ramachandran A (2005) J Agric Food Chem 85:563–568
  3. Benjakul S, Visessanguan W, Ishizaki S, Tanaka M (2001) J Food Sci 66(9):1311–1318
  4. Fukushima H, Okazaki E, Fukuda Y, Watabe S (2007) J Food Eng 81:492–499
  5. Yoon WB, Gunasekaran S, Park JW (2004) J Food Sci 69(7):338–343
  6. Silva MA, Ar锚as EPG (2005) J Colloid Interface Sci 289:394–401
  7. Egelandsdal B, Fretheim K, Samejima K (1986) J Sci Food Agric 37:915–926
  8. Takahashi M, Yamanoto T, Kato S, Konno K (2005) Fish Sci 71:405–413
  9. Liu R, Zhao SM, Liu YM, Yang H, Xiong SB, Xie BJ, Qin LH (2010) Food Chem 121:196–202
  10. Sun XD, Holley RA (2011) Compr Rev Food Sci F 10:33–51
  11. Ogawa M, Nakamura S, Horimoto Y, An H, Tsuchiya T, Nakai S (1999) J Agric Food Chem 47:3309–3318
  12. Lowry OH, Rosebrough NJ, Randall RJ (1951) J Biol Chem 193:256–275
  13. Mezger T (2006) The rheology handbook. Vincentz Network, Hannover
  14. Kim BY, Park JW, Yoon WB (2004) In: Park JW (ed) Surimi and surimi seafood. Taylor & Francis, London, pp 491–576
  15. Ikeda S, Nishinari K (2001) Food Hydrocolloid 15:401–406
  16. Romero A, Cordobes F, Puppo MC, Villanueva A, Pedroche J, Guerrero A (2009) Food Hydrocolloid 23:964–972
  17. Badii F, Howell NK (2002) J Agric Food Chem 50:2053–2061
  18. Ross-Murphy SB (1995) J Rheol 39(6):1451–1463
  19. Campo-Dea帽o L, Tovar CA, Pombo MJ, Solas MT, Border铆as AJ (2009) J Food Eng 94:26–33
  20. Almdal K, Dyre J, Hvidt S, Kramer O (1993) Polym Gels Netw 1:15–17
  21. Rao MA (2007) Rheology of fluid and semisolid foods. Aspen Publishers, Inc. Gaithersburg
  22. Visessanguan W, Ogawa M, Nakai S, An H (2000) J Agric Food Chem 48:1016–1023
  23. Liu R, Zhao SM, Xiong SB, Xie BJ, Liu HM (2007) J Food Sci 72(7):399–403
  24. Yongsawatdigul J, Park JW (2003) Food Chem 83:409–416
  25. Wang HH, Pato M, Pietrasik Z, Shand P (2009) Food Chem 113:21–27
  26. Xiong YL (1997) Structure-function relationships of muscle proteins. In: Damodaran S, Paraf A (eds) Food proteins and their applications. Marcel Dekker, Inc., New York, pp 341–392
  27. Kakinuma M, Hatanaka A, Fukushima H, Nakaya M, Maeda K, Doi Y, Ooi T, Watabe S (2000) J Biochem 128:11–20
  28. Fukushima H, Satoh Y, Nakaya M, Ishizaki S, Watabe S (2003) J Food Sci 68:1573–1577
  29. Tao Y, Kobayashi M, Fukushima H, Watabe S (2005) Fish Sci 71:195–204
  30. Kumar S, Nussinov R (2001) Cell Mol Life Sci 58:1216–1233
  31. Sadeghi M, Naderi-Manesh H, Zarrabi M, Ranjbar B (2006) Biophys Chem 119:256–270
  32. Lanier T, Carvajal P, Yongsawatdigul J (2004) In: Park JW (ed) Surimi and surimi seafood. Taylor & Francis, London, pp 435–489
  33. Gunasekaran S, Ak MM (2000) Trends Food Sci Tech 11(3):115–127
  34. Binsi PK, Shamasundar BA, Dileep AO (2007) Food Res Intern 39:992–1001
• 作者单位：1. College of Food Science and Technology, Huazhong Agricultural University, Hubei, 430070 People鈥檚 Republic of China
• ISSN：1438-2385

文摘

Dynamic rheological behavior of actomyosin from yellowcheek carp (YAM) and grass carp (GAM) during gelling was investigated at different protein concentrations. The viscoelastic properties of YAM and GAM solutions and gels were also studied. Before heating, YAM and GAM solutions exhibited the weak gel-like behavior. After heating and cooling, G′ of YAM was much higher than the corresponding value of GAM. During heating and cooling, the G′ values of actomyosin showed a strong relationship with protein concentration for both yellowcheek carp and grass carp. The thermal gelation profiles of YAM and GAM solutions were remarkably different. The gelation temperature of actomyosin decreased with the increasing protein concentration. The gelation temperature of GAM exhibited stronger concentration dependence than that of YAM. Enthalpy of gelation reaction of YAM and GAM was 509.2 and 146.6 kJ/mol, respectively.