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- Yao, Jing; Zhou, Ying; Chen, Xing; Ma, Fei; Li, Peijun; Chen, Conggui
- Food chemistry 2018 v.239 pp. 1134-1142
- sodium alginate, etc ; breasts; chemical elements; chickens; electrostatic interactions; gelation; gels; hydrogen bonding; hydrophobicity; meat products; molecular weight; myosin; temperature; turbidity; water holding capacity; Show all 15 Subjects
- ... The effect of 0.1–0.5% (w/w) sodium-alginate (SA) with three molecular-weights (2660, 3890 and 4640kDa) on the water-holding capacity (WHC) of chicken-breast myosin gels was investigated. The results showed that 0.1–0.5% SA of three molecular-weights increased the WHC of myosin-SA gels, and the heavier SA induced a higher WHC. Electrostatic-interactions and hydrogen-bonding contributed to the inte ...
- Dai, Xiao-Yan; Kong, Li-Min; Wang, Xiao-Ling; Zhu, Qing; Chen, Kai; Zhou, Tao
- Food chemistry 2018 v.253 pp. 185-193
- sodium alginate, etc ; Fourier transform infrared spectroscopy; catalytic activity; chemical bonding; enzyme activity; experimental design; food industry; graphene oxide; pH; polygalacturonase; response surface methodology; scanning electron microscopy; storage quality; temperature; thermal stability; Show all 15 Subjects
- ... Pectinase was immobilized onto sodium alginate/graphene oxide beads via amide bonds by using N,N′-dicyclohexylcarbodiimide/N-hydroxysuccinimide as the activating agent. The immobilized pectinase was characterized by Fourier transform infrared spectra and scanning electron microscopy analyses. Immobilization conditions were optimized by Box–Behnken design and the response surface method. The activi ...