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Rheological Properties of Myosin–Gelatin Mixtures
Author(s) -
Yang Y.L.,
Zhou G.H.,
Xu X.L.,
Wang Y.
Publication year - 2007
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.1750-3841.2007.00390.x
Subject(s) - gelatin , rheology , myosin , denaturation (fissile materials) , chemistry , ionic strength , ionic bonding , materials science , biochemistry , composite material , nuclear chemistry , organic chemistry , ion , aqueous solution
This study was designed to investigate changes of dynamic rheological properties of myosin and gelatin mixtures during heating and cooling. The rheological and calorimetric attributes (G′, G″, tan δ, and heat flow) of myosin and gelatin mixtures were measured during heating and cooling. The results indicated that gelatin could increase the G′ and G″ values and decrease the denaturation temperature of myosin. The G′ and G″ values of myosin and gelatin mixtures decreased with pH over 5.5 to 7.5 and ionic strength over 0.3 to 0.6. Therefore, it is advisable to add gelatin into chicken meat comminuted products in that it could improve the rheological attributes of myosin.