Jump to Main Content
Viscoelastic propeties of myofibrillar protein-polysaccharide composite gels
- Xiong, Y., Blanchard, S.P.
- Journal of food science 1993 v.58 no.1 pp. 164-167
- chicken meat, myofibrils, proteins, polysaccharides, gels, alginates, viscosity, xanthan gum
- The influence of polysaccharide gums on thermal gelation of chicken salt-soluble protein (SSP) was studied by determining changes in dynamic viscoelasticity and aggregation of the protein-gum composites in 0.6M NaCl at pH 6.0. Xanthan gum increased the storage modulus (G') of SSP up to 45 degrees C, but decreased G' and inhibited the sol leads to gel transition at > 45 degrees C. Alginate generally hindered SSP gelation. SSP-gum composite gels cooled to 23 degrees C were weaker but held more water than gels made from SSP alone. Neither gum altered the SSP aggregation pattern, nor the SSP absorption spectra. The inhibition of SSP gelation by both gums appeared mainly due to physical entanglement rather than chemical interactions.