Effects of chitosan on the gel properties of salt-soluble meat proteins from silver carp

Carbohydrate Polymers

Volumn 82, Issue 3, 2010, Pages 958-964

  Li, Xingke ^a   Xia, Wenshui ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chemical forces; Chitosan; Gel properties; Salt soluble meat proteins

Indexed keywords

CHEMICAL FORCES; COMPOSITE GELS; DEGREE OF DEACETYLATION; ELECTROSTATIC INTERACTIONS; GEL PROPERTIES; PENETRATION FORCES; PROPYLENE GLYCOLS; SEM OBSERVATION; SILVER CARP; STORAGE MODULI;

ACETYLATION; BIOLOGICAL MEMBRANES; CHITIN; CHITOSAN; ELASTIC MODULI; GLYCOLS; HYDROGELS; HYDROGEN BONDS; MEATS; MOLECULAR WEIGHT; MULTILAYERS; PROPYLENE; PROTEINS; SILVER; SODIUM CHLORIDE; UREA;

GELS;

CYPRINIDAE; HYPOPHTHALMICHTHYS NOBILIS;

EID: 77955658949     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2010.06.026     Document Type: Article

References (38)

1. S. Benjakul, W. Visessanguan, S. Ishizaki, and M. Tanaka Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus Journal of Food Science 66 2001 1311 1318
2. S. Benjakul, W. Visessangua, S. Phatchrat, and M. Tanaka Chitosan affects transglutaminase-induced surimi gelation Journal of Food Biochemistry 27 2003 53 66
3. S. Benjakul, W. Visessangua, M. Tanaka, S. Ishizaki, R. Suthidham, and O. Sungpech Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far) Journal of the Science of Food and Agriculture 81 2000 102 108
4. V.M. Bernal, C.H. Smajda, J.L. Smith, and D.W. Stanley Interactions in protein/polysaccharide/calcium gels Journal of Food Science 52 1987 1121 1136
5. G. Berth, and H. Dautzenberg The degree of acetylation of chitosans and its effect on the chain conformation in aqueous solution Carbohydrate Polymers 47 2002 39 51
6. H.H. Chen, S.Y. Xu, and Z. Wang Interaction between flaxseed gum and meat protein Journal of Food Engineering 80 2007 1051 1059
7. Z. Defreitas, J.G. Sebranek, G.G. Olson, and J.M. Carr Carrageenan effects on salt-soluble meat proteins in model systems Journal of Food Science 62 1997 539 543
8. B. Egelandsdal, K. Fretheim, and K. Samejima Dynamic rheological measurement on heat-induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate Journal of the Science of Food and Agriculture 37 1986 915 926
9. Q. Gao, and A.J. Wan Effects of molecular weight, degree of acetylation and ionic strength on surface tension of chitosan in dilute solution Carbohydrate Polymers 64 2006 29 36
10. [GB2760-2007] Hygienic standards for uses of food additives. Published 23.08.07, Implemented 01.06.08.
11. A.G. Gornall, C.J. Bardawill, and M.M. David Determination of serum proteins by means of the biuret reaction Journal of Biological Chemistry 177 1949 751 766
12. S. Hirano, C. Itakura, H. Seino, Y. Akiyama, I. Nonaka, N. Kanbara, and T. Kawakami Chitosan as an ingredient for domestic animal feeds Journal of Agriculture and Food Chemistry 38 1990 1214 1217
13. T. Kachanechai, P. Jantawat, and R. Pichyangkura The influence of chitosan on physico-chemical properties of chicken salt-soluble protein gel Food Hydrocolloids 22 2008 74 83
14. J. Kataoka, S. Ishizaki, and M. Tanaka Effects of chitosan on gelling properties of low surimi Journal of Muscle Foods 9 1998 209 220
15. Korea Food and Drug Administration (KFDA). (1995). Food additives code. Seoul, Korea.
16. S.S. Koide Chitin-chitosan: Properties, benefits and risks Nutrition Research 18 1998 1091 1101
17. S. Lapanje Physicochemical Aspects of Protein Denaturation 1978 Wiley-Interscience New York
18. R.X. Lin, S.H. Jiang, and M.S. Zhang The determination of degree of deacetylation Chemistry Bulletin 3 1992 39 42
19. J.N. Liu, J.L. Zhang, and W.S. Xia Hypocholesterolaemic effects of different chitosan samples in vitro and in vivo Food Chemistry 107 2008 419 425
20. X. Lou, C. Wang, Y.L. Xiong, B. Wang, and S.D. Mims Gelation characteristics of paddlefish (Polyodon spathula) surimi under different heating conditions Journal of Food Science 65 2000 394 398
21. L.C. Mao, and T. Wu Gelling properties and lipid oxidation of kamaboko gels from grass carp (Ctenopharyngodon idellus) influenced by chitosan Journal of Food Engineering 82 2007 128 134
22. R.A.A. Muzzarelli Chitosan-based dietary foods Carbohydrate Polymers 29 1996 309 316
23. H.K. No, S.P. Meyers, W. Prinyawtwatkul, and Z. Xu Application of chitosan for improvement of quality and shelf life of foods: A review Journal of food science 72 2007 87 99
24. C.Q. Qin, Y.M. Du, L. Xiao, Z. Li, and X.H. Gao Enzymic preparation of water-soluble chitosan and their antitumor activity International Journal of Biological Macromolecules 31 2002 111 117
25. F. Shahidi, J.K.V. Arachchi, and Y.J. Jeon Food applications of chitin and chitosans Trends in Food Science and Technology 10 1999 37 51
26. M.L. Tsaih, L.Z. Tseng, and R.H. Chen Effects of removing small fragments with ultrafiltration treatment and ultrasonic conditions on the degradation kinetics of chitosan Polymer Degradation and Stability 86 2004 25 32
27. USFDA/CFSAN. Inventory of GRAS notices: Summary of all GRAS notices. (2006). < http://www.cfsah.fda.gov/-rdb/opa-gras.html > Accessed 06.03.06.
28. S. Utsumi, and J.E. Kinsella Forces involved in soy protein gelation: Effects of various reagents on the formation, hardness and solubility of heat-induced gels made from 7S, 11s and soy isolate Journal of Food Science 50 1985 1278 1282
29. L. Vachoud, N. Zydowicz, and A. Domard Formation and characterization of a physical chitin gel Carbohydrate Research 302 1997 169 177
30. M.L. Weiner An overview of the regulatory status and of the safety of chitin and chitosan as food and pharmaceutical ingredients C.J. Brine, P.A. Sandford, J.P. Zikakis, Advances in chitin and chitosan (pp. 663-670) 1992 Elsevier London
31. M.G. Wu, Y.L. Xiong, J. Chen, X.Y. Tang, and G.H. Zhou Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels Journal of Food Science 74 2009 207 217
32. Y.L. Xiong Structure-function relationships of muscle proteins S. Damodaran, A. Paraf, Food proteins and their applications (pp. 341-392) 1997 Marcel Dekker New York
33. Y.L. Xiong, and S.P. Blanchard Myofibrillar protein gelation: Viscoelastic changes related to heating procedures Journal of Food Science 59 1994 734 738
34. Y.L. Xiong, and C.J. Brekke Gelation properties of chicken myofibrils treated with calcium and magnesium chlorides Journal of Muscle Foods 2 1991 21 36
35. Y.L. Xiong, W.J. Means, and E.A. Decker Forces involved in mixed pork myofibrillar protein and calcium alginate gels Journal of Agriculture and Food Chemistry 40 1992 577 580
36. Y.S. Xu, W.S. Xia, F. Yang, J.M. Kim, and X.H. Nie Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus Food Chemistry 118 2010 512 518
37. Q. Zhang, and W.S. Xia Effects of chitosan on the gelling properties of silver carp surimi Journal of Fisheries of China 34 2010 328 334
38. G.R. Ziegler, and J.C. Acton Mechanisms of gel formation by proteins of muscle tissues Food Technology 38 1984 77 82