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Chemically Induced Covalent Crosslinks Affect Thermo‐Rheological Profiles of Fish Protein Gels
Author(s) -
LEE H.G.,
LANIER T.C.,
HAMANN D.D.
Publication year - 1997
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.1365-2621.1997.tb04361.x
Subject(s) - potassium bromate , rheology , covalent bond , chemistry , carbodiimide , bromate , natural rubber , potassium , stress relaxation , chemical engineering , polymer chemistry , organic chemistry , catalysis , materials science , bromide , composite material , engineering , creep
Effects of inducing covalent crosslinks in surimi gels by adding potassium bromate or 1‐ethyl‐3(3‐dimethylamino propyl) carbodiimide (EDC) were investigated. Potassium bromate induces disulfide crosslinking of proteins and EDC induces crosslinking between amino and carboxyl groups. Thermorheological properties compared to a control (no additive) were determined by torsion, dynamic (small strain) and stress relaxation testing. Profiles of gels with increased covalent cross‐linking induced by potassium bromate or EDC showed increased rubber‐elastic behavior. At the levels used, potassium bromate effected greater change in thermo‐rheological response than EDC. These results confirmed that as covalent crosslinks increased, surimi gels become more rubber elastic in thermo‐rheological responses.