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- Li, Xin-Sheng, et al. Show all 7 Authors
- Food hydrocolloids 2014 v.40 pp. 245-253
- Mizuhopecten yessoensis; beta-mercaptoethanol; carrageenan; cohesion; dithiothreitol; electrostatic interactions; firmness; gel strength; gelatin; guar gum; hydrocolloids; hydrogen bonding; hydrolysates; hydrophobicity; males; microstructure; monitoring; peptides; potassium chloride; propylene glycol; protein hydrolysates; salt concentration; scallops; sodium chloride; urea; xanthan gum
- ... Neutrase-hydrolyzed male gonad of scallop (Patinopecten yessoensis) displayed a gelation-like profile, whereas the underlying mechanism was unknown. In this study, the microstructure and inter-molecular forces involved in the gel network of scallop (P. yessoensis) male gonad hydrolysates (SMGHs) were investigated, by monitoring changes of its gel strength in presence of different chemicals. The re ...