文献类型：期刊文献

英文题名：Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties

作者：Zhang, Chang[1];Chen, Lei[1,2];Teng, Hui[1]

机构：[1]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod,Coll Food Sci & Techno, Guangdong Higher Educ Inst,Guangdong Prov Key Lab, Guangdong Prov Engn Technol Res Ctr Seafood,Guang, Zhanjiang 524088, Peoples R China;[2]Hunan Gaoge Dairy Co Ltd, Changsha, Hunan, Peoples R China

年份：2024

卷号：437

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001111026900001)、、EI(收录号：20234615044282)、Scopus(收录号：2-s2.0-85176138122)、WOS

语种：英文

外文关键词：Phase behavior; Dynamic rheology; Gel properties; Myofibrillar protein; Curdlan

外文摘要：The phase behavior in protein-polysaccharide blended systems is the main factor affecting the physical properties of composite gels; however, the phase behavior at room temperature and during heated gelation is lacking discussion. In this research, extracted grouper myofibrillar protein (MP) and curdlan (CUR) were used as models for the MP-CUR blended system. The phase behavior of the MP-CUR blended system was analyzed using rheology and microstructure analysis, and the accuracy of the phase behavior analysis was verified by measuring the physical indices such as gel properties of the MP-CUR composite gels. At room temperature, MP and CUR showed good co-solubility, so the blended system with 0.8% CUR content obtained the best apparent viscosity, structural recoverability, and other rheological properties. After heating gelation, MP and CUR had strong thermodynamic unaffinity leading to phase separation, and the best storage modulus was obtained for the MP-CUR blended system with 0.6% CUR content. Therefore, it is concluded that 0.6% CUR content is the critical concentration for the MP-CUR blended system. The results were also confirmed by the best gel properties of 0.6% CUR composite gel when the physical properties of the composite gel were determined. The phase behavior evaluation was used to determine the appropriate polysaccharide concentrations as a means to improve the physicochemical properties of the composite gels and to exploit the value of polysaccharides in protein-based food applications.