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Curdlan enhances the structure of myosin gel model
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2019-05
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Li Q, Wang P, Miao S, Zhang L, Zheng B. Curdlan enhances the structure of myosin gel model. Food Science & Nutrition. 2019 Jun;7(6):2123-2130. DOI: 10.1002/fsn3.1055.
Abstract
The aim of this work was to investigate the gelation mechanism of curdlan on surimi
using a myosin gel model. Experimental results showed that with increased levels of
curdlan, the water-holding capacity, gel strength, and storage modulus of a myosin
gel first increased and then decreased. The optimum level of curdlan was found to be
1%. Moreover, myosin–curdlan mixed gel showed decreased water liquidity based on
the results of low-field nuclear magnetic resonance. The enhanced physicochemical
properties of myosin–curdlan mixed gel were attributed to the strengthened hydrogen bonding and to the uniform and compact network structure shown by Fouriertransform infrared spectroscopy and scanning electron microscopy. The results of
this study suggest that curdlan has the potential to be used in surimi-based seafood
products to enhance the gel structure.