TY - JOUR
T1 - Forces Involved in Mixed Pork Myofibrillar Protein and Calcium Alginate Gels
AU - Ustunol, Zeynep
AU - Xiong, Youling L.
AU - Means, Warrie J.
AU - Decker, Eric A.
PY - 1992/4/1
Y1 - 1992/4/1
N2 - Calcium alginate (CA) gels containing pork myofibrillar protein (MP) were prepared at pH 5.2-6.2, at 25 and 92 °C. Molecular interactions in CA/MP composite gels were examined by determining the effects of 5 M urea, 0.5 M NaCl, 0.5 M NaSCN, 10% propylene glycol, and 0.2 M 2-mercaptoethanol on gel strength. CA gel strength was increased by MP at pH 5.2-S.5 and destabilized above pH 5.5. Heating at 92 °C generally promoted CA gelation. CA/MP gels were markedly destabilized by NaCl and NaSCN and, to a lesser extent, by urea and propylene glycol but were slightly stabilized by 2- mercaptoethanol at 92 °C. These results suggest that electrostatic interactions and hydrogen bonds were the major forces involved in the CA/MP gel systems.
AB - Calcium alginate (CA) gels containing pork myofibrillar protein (MP) were prepared at pH 5.2-6.2, at 25 and 92 °C. Molecular interactions in CA/MP composite gels were examined by determining the effects of 5 M urea, 0.5 M NaCl, 0.5 M NaSCN, 10% propylene glycol, and 0.2 M 2-mercaptoethanol on gel strength. CA gel strength was increased by MP at pH 5.2-S.5 and destabilized above pH 5.5. Heating at 92 °C generally promoted CA gelation. CA/MP gels were markedly destabilized by NaCl and NaSCN and, to a lesser extent, by urea and propylene glycol but were slightly stabilized by 2- mercaptoethanol at 92 °C. These results suggest that electrostatic interactions and hydrogen bonds were the major forces involved in the CA/MP gel systems.
UR - http://www.scopus.com/inward/record.url?scp=0000644052&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0000644052&partnerID=8YFLogxK
U2 - 10.1021/jf00016a009
DO - 10.1021/jf00016a009
M3 - Article
AN - SCOPUS:0000644052
SN - 0021-8561
VL - 40
SP - 577
EP - 580
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 4
ER -