Effects of Incorporation of Different Forms of Curdlan Gels on the Gelling Properties and in Vitro Digestibility of Myofibrillar Protein Gels

Effects of Incorporation of Different Forms of Curdlan Gels on the Gelling Properties and in Vitro Digestibility of Myofibrillar Protein Gels

The effects of the addition of curdlan gel with two different forms, thermal reversible curdlan gum (TRC) and thermal irreversible curdlan gum (TIRC) on the gelling properties and in vitro digestibility of myofibrillar proteins (MP) gel were investigated. The results showed that the gel strength and...

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Bibliographic Details
Main Authors: Yining XU, Chuan’ai CAO, Baohua KONG, Xiufang XIA, Qian CHEN, Hongwei ZHANG, Qian LIU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-08-01
Series:Shipin gongye ke-ji
Subjects:
myofibrillar protein
different forms of curdlan gels
gel properties
in vitro digestion properties
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090234

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090234

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