Effect of hydration time and salt addition on gelation properties of major protein additives

Journal of Food Science

Volumn 65, Issue 8, 2000, Pages 1338-1342

  Choi, Y J ^a   Cho, M S ^b   Park, J W ^c  

^a Gyeongsang National University   (South Korea)

^b Pukyong National University   (South Korea)

^c OREGON STATE UNIVERSITY   (United States)

Author keywords

Gels; Hydration time; Protein additives; Salt

Indexed keywords

GLYCINE MAX;

EID: 0034492265     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb10608.x     Document Type: Article

References (33)

1. Immunochemistry of lysozyme
2. a2-macroglobulin inhibition of endogenous proteases in fish muscle
3. Stability of 11S globulin from vicia faba seeds, studies using differential scanning microcalorimetry
4. Empirical observations and thermodynamical considerations on water-binding by whey proteins in food products
5. Physico-chemical aspects of soy proteins structure formation
6. Gel characteristics-compression and penetration of blood plasma gels
7. Gel characteristics-structure as related to texture and water binding of blood plasma gels
8. Characterization of protein gels by scanning and transmission electron microscopy. A methodology study of soy protein gels
9. Gel characteristics-water bindings of blood plasma gels and methodological aspects on the water binding of gel systems
10. The market potential of whey protein concentrate as a functional ingredient in surimi seafoods
11. Differential thermal analysis of milk proteins
12. Milk proteins: Physicochemical and functional properties
13. Heat-induced and transparent gel prepared from hen egg ovalbumin in the presence of salt by a two-step heating method
14. Preparation of transparent egg white gel with salt by two step heating method
15. Microcentrifuge-based method for measuring water-holding of protein gels
16. Proteolytic activity in Pacific whiting and effects of surimi processing
17. Functional protein additives in surimi gels
18. Ingredient technology and formulation development
19. Whey protein texturizer as a functional ingredient for surimi seafood
20. Scanning calorimetric behavior of tilapia myosin and actin due to processing of muscle and protein purification
21. Thermal and functional properties of bovine blood plasma and egg white proteins
22. Combined effect of pH and sodium chloride on the heat-induced aggregation of whole egg proteins
23. Characterization of active components in food-grade proteinase inhibitors for surimi manufacture
24. Whey protein concentrate as a proteinase inhibitor in Pacific whiting surimi
25. Effects of the addition of whole egg and its components on textural properties of kamaboko gel from walleye pollock surimi
26. Factors affecting heat-induced gel formation of bovine serum albumin
27. Effect of bovine plasma on heat-induced cross-linking of myosin chains in salt-ground meat from walleye pollock frozen surimi
28. Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gels