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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 533 - 542 (10page)
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초록· 키워드
오류제보하기
The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development. The effect of salt concentration; 0.5%, 1.0%, 1.5%, and 2.0% in weight/weight basis (w/w), during protein extraction on pH, salt-soluble protein concentration and myofibril fractions of beef extract was determined firstly, and no significant effect was found. The beef salt-soluble proteins extracted using salt solution at different concentrations were then added with elephant foot yam flour at 5%, 10%, and 15% w/w, gelatinized at 90℃ for 20 min, and cooled down at 4℃ for 12 h. The interactions between beef salt-soluble proteins and elephant foot yam flour resulted in an improved gel strength (p < 0.01) and the addition level of elephant foot yam flour affected the pH, instrumental color, moisture, crude protein, and ash content significantly. The addition of elephant foot yam flour also reduced the size of the pores in the gel matrix as shown by scanning electron microscope (SEM) photographs. These suggest that elephant foot yam flour well interacts with beef salt-soluble proteins to form gel matrix.
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등록된 정보가 없습니다.
참고문헌 (32)
참고문헌 신청
Liu S / 2017 / Physicochemical and functional properties of silver carp(Hypophthalmichthys molitrix)myofibrillar protein glycated with konjac oligo-glucomanan / Food Hydrocoll 67:216~223
Morin LA / 2004 / Interactions between meat proteins and barley (Hordeum spp.) β-glucan within a reduced-fat breakfast sausage system / Meat Sci 68:419~430
Sun XD / 2011 / Factors influencing gel formation by myofibrillar proteins in muscle foods / Compr Rev Food Sci Food Saf 10:33~51
Lee SH / 2010 / Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality / Meat Sci 86:166~170
Lanier TC / 2005 / Surimi and surimi seafood / Taylor & Francis :435~490
Morin LA / 2004 / Interactions between meat proteins and barley (Hordeum spp.) β-glucan within a reduced-fat breakfast sausage system / Meat Sci 68:419~430
Sun XD / 2011 / Factors influencing gel formation by myofibrillar proteins in muscle foods / Compr Rev Food Sci Food Saf 10:33~51
Lee SH / 2010 / Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality / Meat Sci 86:166~170
Lanier TC / 2005 / Surimi and surimi seafood / Taylor & Francis :435~490
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