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Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids

AuthorsMontero García, Pilar ; Hurtado, José L.; Pérez-Mateos, Miriam
KeywordsLight microscopy
Blue whiting
Issue DateMay-2000
CitationFood Hydrocolloids 14 (5):455-46 (2000)
AbstractHydrocolloids were added to blue whiting mince in order to study their distribution in the gel and obtain more information on the mechanism through which these additives act on gel characteristics. The hydrocolloids expanded in cavities of varying morphology. The anionic 5 hydrocolloids were mixed throughout the protein matrix, probably through interaction with the myofibrillar protein. The neutral hydrocolloids were dispersed throughout the matrix but did not interact with it and were located simply by inclusion. The thickening hydrocolloids (locust bean gum, guar gum, xanthan gum, carboxymethylcellulose) formed a mesh of filaments inside the cavities; while the gelling hydrocolloids (carrageenans, alginate) covered or lined the cavity 10 interiors with a continuous structure.
Description7 páginas,1 figura,1 tabla--Correspondencia con los autores :miriam@if.csic.es
Appears in Collections:(ICTAN) Artículos
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