A STUDY OF THE EFFECTS OF DIFFERENT FACTORS ON THE HEAT-INDUCED GELATION OF COD (GADUS-MORHUA, L) ACTOMYOSIN USING RESPONSE-SURFACE METHODOLOGY

被引：8

作者：

CARECHE, M ^{[1
]}

CURRALL, J ^{[1
]}

MACKIE, IM ^{[1
]}

机构：

[1] MAFF,TORRY RES STN,ABERDEEN AB9 8DG,SCOTLAND

来源：

FOOD CHEMISTRY | 1991年 / 42卷 / 01期

关键词：

D O I：

10.1016/0308-8146(91)90005-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of pH, concentration of protein, ionic strength, time and temperature of heating were studied on heat-induced cod actomyosin gels according to a 'central composite design'. Response surface analysis modelled the effects of each factor on gel strength (GS) and log gel strength (LGS) as well as the interaction between pairs of factors. Lowering the pH and increasing the concentration of protein had the effect of increasing the LGS. There were interactions between concentration and pH and pH and ionic strength. The effect of temperature at 1 M KCl pH 7 differed from that at 0.15 M KCl pH 6: two maxima were presented at 0.15 M KCl pH 6 whereas only one was produced at 1 M KCl pH 7. At 1 M KCl pH 7, time of heating had no effect on LGS in the range studied whereas at 0.15 M KCl pH 6, its effect was dependent upon the temperature of heating.

引用

页码：39 / 55

页数：17

共 25 条

[1] HEAT-INDUCED GELATION AND PROTEIN-PROTEIN INTERACTION OF ACTOMYOSIN [J].