Premium
Effect of Malonaldehyde on the Gelation Properties of Myofibrillar Proteins of Sea Salmon
Author(s) -
Tironi V.A.,
Tomás M.C.,
Antón M.C.
Publication year - 2003
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.1365-2621.2003.tb14111.x
Subject(s) - myofibril , chemistry , dynamic mechanical analysis , food science , dynamic modulus , chromatography , biophysics , biochemistry , organic chemistry , biology , polymer
Myofibrillar proteins incubated with malonaldehyde (27 °C, t = 0 to 8 h) were used to prepare gels by thermal treatment (80 °C, 45 min). Malonaldehyde did not produce significant modifications (P > 0.05) in the storage modulus (G') and complex viscosity (η*) except for t = 0. Texture analysis showed a significant increase (P < 0.05) in elasticity and cohesiveness with hardness approximately constant. Relaxation test presented a marked increase in the elasticity index. A significant decrease (P < 0.05) in water holding capacity (WHC) was recorded. Ultrastructure showed a different network with the appearance of big filaments. Electrophoretic patterns of protein dispersions remainder after gel formation showed a decrease of 81, 53, 25 to 50, and 20 kDa polypeptides.