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Wen Q.-H.,State key Laboratory of Food Science and TechnologyNanchang UniversityNanchang | Wang H.,State key Laboratory of Food Science and TechnologyNanchang UniversityNanchang | Chang H.-X.,State key Laboratory of Food Science and TechnologyNanchang UniversityNanchang
Journal of Food Biochemistry | Year: 2016

Effect of ultrasound (US) treatment at 0-800 W on the gel properties of Ctenopharyngodon idellus myofibrillar protein (MP) was first evaluated by analyzing the textural properties, water-holding capacity (WHC) and whiteness. Particle size, fluorescence spectra, free sulfhydryl (SH) groups and microstructure were measured to investigate the structure changes. The MP gel treated with US at 600 W gave the best gel properties, including the highest gel strength, hardness, gumminess, chewiness, WHC and whiteness. Compared with untreated gel, the gel network structure of MP gel treated by US was also more denser and uniform. The reduced particle size, narrowed particle distribution, decreased free SH content and intrinsic fluorescence, as well as improved surface hydrophobicity caused by US treatment indicated the unfolding and disaggragation of MP, which could also be the possible mechanism of improved gel properties. Practical Applications: The gelation characteristics of myofibrillar protein (MP) are largely responsible for the textural and functional properties of fish products, and are especially important for the quality of surimi. The poor gel properties of Ctenopharyngodon idellus MP largely limited its application in food industry. This research found that high intensity US at 200-800 W, especially at 600 W, could greatly improve the gel properties of C. idellus MP, which can provide a promising alternative to modify the gel properties of MP, and promote the application of C. idellus MP in food industry. © 2016 Wiley Periodicals, Inc. Source


Xia W.,State key Laboratory of Food Science and TechnologyNanchang UniversityNanchang | Liu C.,State key Laboratory of Food Science and TechnologyNanchang UniversityNanchang | Luo S.,State key Laboratory of Food Science and TechnologyNanchang UniversityNanchang | Xu X.,State key Laboratory of Food Science and TechnologyNanchang UniversityNanchang | Fu G.,State key Laboratory of Food Science and TechnologyNanchang UniversityNanchang
Starch/Staerke | Year: 2015

The retrogradation properties of rice gels with different milling degrees (0, 3, 6, and 9%) stored at 4°C and -20°C were investigated. Results showed that rice gels with the same degrees of milling (DOM) stored at 4°C retrograde faster than those stored at -20°C. Moreover, higher milling degree leads to a faster retrogradation in the same temperature. Texture profile analysis demonstrated that samples showed a lower hardness but higher adhesiveness during storage at -20°C. Differential scanning calorimetry (DSC) revealed that the higher the milling degree, the higher retrogradation index (ΔHr/ΔHg) obtained at 4°C or -20°C. X-Ray diffraction (XRD) analysis indicated that samples stored at -20°C had a lower degree of crystallinity compared with those stored at 4°C, which was also confirmed by Fourier Transform infrared spectroscopy (FTIR) analysis. Scanning electron microscopy (SEM) analysis showed that samples stored at -20°C presented a more shrinkable appearance with more pores. The results are expected to provide some theoretical guidance for retarding the retrogradation of rice in processing and preservation industry. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. Source

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