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Viscoelastic Properties of Myofibrillar Protein‐Polysaccharide Composite Gels
Author(s) -
XIONG YOULING L.,
BLANCHARD SUZANNE P.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb03235.x
Subject(s) - viscoelasticity , dynamic mechanical analysis , polysaccharide , chemistry , xanthan gum , composite number , myofibril , dynamic modulus , absorption of water , chemical engineering , rheology , materials science , polymer , organic chemistry , composite material , biochemistry , engineering
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°C, but decreased Cl'and inhibited the sol – gel transition at > 45°C. Alginate generally hindered SSP gelation. SSP‐gum composite gels cooled to 23°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.