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dc.contributor.authorLin, Duanquang
dc.contributor.authorZhang, Longtao
dc.contributor.authorLi, Runjing
dc.contributor.authorZheng, Baodong
dc.contributor.authorRea, Mary
dc.contributor.authorMiao, Song
dc.creatorDuanquan, Lin
dc.date.accessioned2020-06-16T15:23:41Z
dc.date.available2020-06-16T15:23:41Z
dc.date.issued2019-11-30
dc.identifier.citationLin, D., Zhang, L., Li, R., Zheng, B., Rea, M. and Miao, S. Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major). Food Hydrocolloids, 2019, 96, 537-545. doi: https://doi.org/10.1016/j.foodhyd.2019.05.043en_US
dc.identifier.issn0268005X
dc.identifier.urihttp://hdl.handle.net/11019/1990
dc.descriptionpeer-revieweden_US
dc.description.abstractIn this study, the influence of plant protein mixtures (soy protein isolate (SPI) + peanut protein isolate (PPI), SPI + rice protein isolate (RPI), and PPI + RPI) on the microstructure, rheological properties and molecular driving forces of myofibrillar protein (MP) gels was studied. SPI could form a gel with smoother and denser network, while the structures of PPI and RPI gels were rougher, which led to the network structures of SPI + PPI and SPI + RPI gels but the disrupted structure of PPI + RPI gel. However, the SPI + RPI and PPI + RPI gels with different microstructures exhibited larger gel strength compared to the RPI gel. After mixing MP with the mixture of SPI + PPI and SPI + RPI, the mixed gels became more compact, evener and smoother, while the mixture of PPI + RPI induced more pores to the MP gel. However, G′ values of these three kinds of mixed gels were similar and much larger than that of MP gel. In addition, the molecular driving forces involved in the mixed plant protein gels and mixed MP-plant protein gels were mainly hydrophobic interactions and disulfide bonds.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Hydrocolloids
dc.relation.ispartofseriesFood Hydrocolloids;Vol. 96
dc.rights© 2019 Published by Elsevier Ltd.
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectPlant protein gelen_US
dc.subjectMyofibrillar protein gelen_US
dc.subjectRheological propertyen_US
dc.subjectMicrostructureen_US
dc.subjectSEMen_US
dc.titleEffect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)en_US
dc.typeArticleen_US
dc.embargo.terms2020-05-25en_US
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2019.05.043
dc.relation.volume96
dc.contributor.sponsorNational Natural Science Foundation of Chinaen_US
dc.contributor.sponsorGrantNumber31628016en_US
dc.source.volume96
dc.source.beginpage537
dc.source.endpage545
refterms.dateFOA2020-05-25T00:00:00Z


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© 2019 Published by Elsevier Ltd.
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