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Fabrication and characterization of cold-set large yellow croaker (Pseudosciaena crocea) roe protein isolate gels.
- Source :
-
LWT - Food Science & Technology . Mar2022, Vol. 158, pN.PAG-N.PAG. 1p. - Publication Year :
- 2022
-
Abstract
- In this study, cold-set large yellow croaker (Pseudosciaena crocea) roe protein isolate (pcRPI) gels were prepared by glucono-δ-lactone (GDL) at different concentrations. The 0.1% and 0.2% GDL induced pcRPI at 50 mg/mL to form cold-set gels, while pcRPI suspension with 0.4% GDL addition still showed a fluid state. The pcRPI gel induced by 0.2% GDL showed better rheological properties and its G' value was about 5.1 times than that of 0.1% GDL. In addition, pcRPI gels induced by 0.1% and 0.2% GDL showed similar water holding capacity, and 0.2% GDL-induced pcRPI gels showed a special T 2 peak in 2249.0 ms which might represent free water on the surface of the gel. Furthermore, the higher total number of junctions, vessels percentage area, and lower lacunarity indicated a denser three-dimensional network structure in pcRPI gels induced by 0.1% and 0.2% GDL. Particle size tests and AFM results further confirmed that GDL induced pcRPI to form cold-set gels by promoting the formation of protein aggregates. Therefore, 0.1–0.2% GDL are suitable to prepare pcRPI cold-set gels. These results may deepen the understanding on cold-set pcRPI gels induced by GDL. • Pseudosciaena crocea roe protein isolates (pcRPI) had potential to form cold-set gels. • 0.2% glucono-δ-lactone (GDL)-induced pcRPI gels showed good rheological properties. • The 0.1–0.2% GDL induced pcRPI gels had a dense three-dimensional network structure. • GDL-induced pcRPI gels were promoted by the formation of protein aggregates. [ABSTRACT FROM AUTHOR]
- Subjects :
- *LARIMICHTHYS
*RHEOLOGY
*FREE surfaces
*PROTEINS
Subjects
Details
- Language :
- English
- ISSN :
- 00236438
- Volume :
- 158
- Database :
- Academic Search Index
- Journal :
- LWT - Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 155259910
- Full Text :
- https://doi.org/10.1016/j.lwt.2022.113135