Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 898-906

  Liu, Ru ^a,b   Zhao, Si Ming ^a   Xie, Bi Jun ^a   Xiong, Shan Bai ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Sub Centre (Wuhan) of National Technology and R and D of Staple Freshwater Fish Processing   (China)

Author keywords

Conformation; Gel property; Heating; Intermolecular bond; Raman spectroscopy

Indexed keywords

AMINO ACIDS; COVALENT BONDS; GELATION; HYDROGEN BONDS; HYDROPHOBICITY; MEATS; PROTEINS; SPECTRUM ANALYSIS; SULFUR COMPOUNDS;

AFTER-HEAT TREATMENT; BREAKING FORCE; FISH SAMPLES; GEL PROPERTIES; GELATION PROPERTIES; INTERMOLECULAR BONDS; INTERMOLECULAR INTERACTIONS; PROTEIN CONFORMATION; RAMAN SPECTRAL; TYROSINE RESIDUES;

FISH;

EID: 79952536911     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.08.016     Document Type: Article

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