Glass transition values of muscle tissue

被引：55

作者：

Brake, NC ^{[1
]}

Fennema, OR ^{[1
]}

机构：

[1] Univ Wisconsin, Dept Food Sci, Madison, WI 53706 USA

来源：

JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 01期

关键词：

glass transition; fish; beef; collagen; gelatin;

D O I：

10.1111/j.1365-2621.1999.tb09851.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Reports of glass transition (Tg') values for frozen muscle tissue are not common and reported values are mostly much lower than would be expected. Tg' values for muscle tissue and isolated proteins were studied using differential scanning calorimetry. Apparent Tg's of mackerel, cod and beef were similar (ca -11 to -13 degrees C) and substantially higher than most published values (-15 degrees to -77 degrees C for tuna and beef), but in accord with expectations for substances of high molecular weight. Dialyzed insoluble and soluble protein fractions from mackerel yielded apparent Tg' values (ca -7 degrees C) that were similar, with both being higher than those for whole muscle. Apparent Tg' values of ca -7 degrees C were determined for aqueous samples of gelatin and collagen, but none was detected for zein.

引用

页码：10 / 15

页数：6

共 33 条

[1] CALORIMETRIC STUDY OF THE GLASS-TRANSITION OCCURRING IN FRUCTOSE SOLUTIONS [J].