The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major
The present study was designed to analyze the formation mechanics of heat-induced myofibrillar gels from rabbit psoas major at 0.6 mol/L KCl (pH 6.5) and 0.2 mol/L KCl (pH 6.0; n = 3). Morphological structure changes were observed using phase-contrast microscopy, transmission electron microscopy, sc...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2017-04-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2016.1236147 |
| _version_ | 1818197479459389440 |
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| author | Luqi Wei Baowei Cui Muneer Ahmed Jamali Teng Hui Shixin Liu Yingjie Bao Zengqi Peng Yawei Zhang |
| author_facet | Luqi Wei Baowei Cui Muneer Ahmed Jamali Teng Hui Shixin Liu Yingjie Bao Zengqi Peng Yawei Zhang |
| author_sort | Luqi Wei |
| collection | DOAJ |
| description | The present study was designed to analyze the formation mechanics of heat-induced myofibrillar gels from rabbit psoas major at 0.6 mol/L KCl (pH 6.5) and 0.2 mol/L KCl (pH 6.0; n = 3). Morphological structure changes were observed using phase-contrast microscopy, transmission electron microscopy, scanning electron microscopy (SEM) and gel properties were determined through water-holding capacity (WHC), gel strength and dynamic rheological test. The results revealed that myofibrillar filaments aggregated and formed larger oligomers by side-by-side interactions when heated from 25 to 65°C. In higher ionic strength at higher pH, the filaments formed a more compact homogeneous network structure and the G′ value was much lower with higher WHC and gel strength, suggesting that the myofibril gel properties could be described by ∆G′. Based on the present study, it is suggested that the desired structural and textural attributes of myofibril gel can be manipulated by temperature, ionic strength and pH. |
| first_indexed | 2024-12-12T01:50:38Z |
| format | Article |
| id | doaj.art-af70f147735d4a55bc0485ebf36a74d0 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-12T01:50:38Z |
| publishDate | 2017-04-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-af70f147735d4a55bc0485ebf36a74d02022-12-22T00:42:30ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452017-04-0115218119010.1080/19476337.2016.12361471236147The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas majorLuqi Wei0Baowei Cui1Muneer Ahmed Jamali2Teng Hui3Shixin Liu4Yingjie Bao5Zengqi Peng6Yawei Zhang7Nanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityThe present study was designed to analyze the formation mechanics of heat-induced myofibrillar gels from rabbit psoas major at 0.6 mol/L KCl (pH 6.5) and 0.2 mol/L KCl (pH 6.0; n = 3). Morphological structure changes were observed using phase-contrast microscopy, transmission electron microscopy, scanning electron microscopy (SEM) and gel properties were determined through water-holding capacity (WHC), gel strength and dynamic rheological test. The results revealed that myofibrillar filaments aggregated and formed larger oligomers by side-by-side interactions when heated from 25 to 65°C. In higher ionic strength at higher pH, the filaments formed a more compact homogeneous network structure and the G′ value was much lower with higher WHC and gel strength, suggesting that the myofibril gel properties could be described by ∆G′. Based on the present study, it is suggested that the desired structural and textural attributes of myofibril gel can be manipulated by temperature, ionic strength and pH.http://dx.doi.org/10.1080/19476337.2016.1236147Mechanicsheat-induced gelationionic strengthgel property |
| spellingShingle | Luqi Wei Baowei Cui Muneer Ahmed Jamali Teng Hui Shixin Liu Yingjie Bao Zengqi Peng Yawei Zhang The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major CyTA - Journal of Food Mechanics heat-induced gelation ionic strength gel property |
| title | The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major |
| title_full | The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major |
| title_fullStr | The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major |
| title_full_unstemmed | The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major |
| title_short | The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major |
| title_sort | mechanics of formation of heat induced myofibrillar protein gel from rabbit psoas major |
| topic | Mechanics heat-induced gelation ionic strength gel property |
| url | http://dx.doi.org/10.1080/19476337.2016.1236147 |
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