TY - JOUR
T1 - Myofibrillar Protein Gelation
T2 - Viscoelastic Changes Related to Heating Procedures
AU - XIONG, YOULING L.
AU - BLANCHARD, SUZANNE P.
PY - 1994/7
Y1 - 1994/7
N2 - Dynamic Theological properties were investigated during gelation of chicken myofibrillar protein as influenced by heating procedures, Thermal scan (1°C/min) of myofibril suspensions in 0.6M NaCl (pH 6.0) induced a major transition in storage modulus (G′, peak 48°C), preceded by a transition in protein‐protein aggregation (46°C) and accompanied by a marked reduction in actomyosin solubility. Preheating at 50°C diminished the transition and resulted in increased final G′value. Isothermal heating produced complex, temperature‐dependent Theological changes (G′and phase angles), particularly within 43–58°C. The rheological transitions of myofibrillar protein were probably related to kinetic changes during formation of elastic gel networks. Such Theological data on gel formation can help predict and control muscle food responses to specific thermal processes.
AB - Dynamic Theological properties were investigated during gelation of chicken myofibrillar protein as influenced by heating procedures, Thermal scan (1°C/min) of myofibril suspensions in 0.6M NaCl (pH 6.0) induced a major transition in storage modulus (G′, peak 48°C), preceded by a transition in protein‐protein aggregation (46°C) and accompanied by a marked reduction in actomyosin solubility. Preheating at 50°C diminished the transition and resulted in increased final G′value. Isothermal heating produced complex, temperature‐dependent Theological changes (G′and phase angles), particularly within 43–58°C. The rheological transitions of myofibrillar protein were probably related to kinetic changes during formation of elastic gel networks. Such Theological data on gel formation can help predict and control muscle food responses to specific thermal processes.
KW - Theological transitions
KW - chicken muscle
KW - gelation
KW - myofibrillar protein
KW - storage modulus
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U2 - 10.1111/j.1365-2621.1994.tb08115.x
DO - 10.1111/j.1365-2621.1994.tb08115.x
M3 - Article
AN - SCOPUS:84985258656
SN - 0022-1147
VL - 59
SP - 734
EP - 738
JO - Journal of Food Science
JF - Journal of Food Science
IS - 4
ER -