Article: Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)

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TitleEffects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)
AuthorsXiong, G1 2
Cheng, W1
Ye, L1
Du, X1
Zhou, M1
Lin, R1
Geng, S1
Chen, M1
Corke, H2
Cai, YZ2
KeywordsFrozen storage
Grass carp
Konjac glucomannan
Physicochemical properties
Protein denaturation
Surimi
Issue Date2009
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
CitationFood Chemistry, 2009, v. 116 n. 2, p. 413-418 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2009.02.056
AbstractThe cryoprotective effect of konjac glucomannan (KGM) on myofibrillar protein from grass carp (Ctenopharyngodon idella) during frozen storage at -18 °C and the influence of five levels of KGM (0%, 0.5%, 1%, 1.5%, and 2%) on texture properties, water-holding capacity, and whiteness of grass carp surimi gels were investigated. KGM as a novel cryoprotectant could significantly mitigate the decrease in salt extractable protein (SEP), Ca 2+-ATPase activity, and total sulphydryl and active sulphydryl contents of myofibrillar protein during frozen storage. KGM at the level of 1% showed the same good cryoprotective effect as a conventional cryoprotectant (10% sucrose-sorbitol, 1:1, w/w). As the levels of KGM increased, breaking force and deformation of grass carp surimi gels increased significantly. Water-holding properties of the surimi gels are improved with the increasing addition of KGM, but the whiteness decreased and the colour became darker. The optimum addition level of KGM was suggested to be 1%. © 2009 Elsevier Ltd. All rights reserved.
ISSN0308-8146
2011 Impact Factor: 3.655
2011 SCImago Journal Rankings: 0.137
DOIhttp://dx.doi.org/10.1016/j.foodchem.2009.02.056
ISI Accession Number IDWOS:000266660200003
Funding AgencyGrant Number
The University of Hong Kong Seed
Funding Information:

This work was supported by The University of Hong Kong Seed Funding for Basic Research and China International Science and Technology Cooperation Funding Programme.

ReferencesReferences in Scopus
DC Field
Value
dc.contributor.authorXiong, G
dc.contributor.authorCheng, W
dc.contributor.authorYe, L
dc.contributor.authorDu, X
dc.contributor.authorZhou, M
dc.contributor.authorLin, R
dc.contributor.authorGeng, S
dc.contributor.authorChen, M
dc.contributor.authorCorke, H
dc.contributor.authorCai, YZ
dc.date.accessioned2010-09-06T09:54:45Z
dc.date.available2010-09-06T09:54:45Z
dc.date.issued2009
dc.description.abstractThe cryoprotective effect of konjac glucomannan (KGM) on myofibrillar protein from grass carp (Ctenopharyngodon idella) during frozen storage at -18 °C and the influence of five levels of KGM (0%, 0.5%, 1%, 1.5%, and 2%) on texture properties, water-holding capacity, and whiteness of grass carp surimi gels were investigated. KGM as a novel cryoprotectant could significantly mitigate the decrease in salt extractable protein (SEP), Ca 2+-ATPase activity, and total sulphydryl and active sulphydryl contents of myofibrillar protein during frozen storage. KGM at the level of 1% showed the same good cryoprotective effect as a conventional cryoprotectant (10% sucrose-sorbitol, 1:1, w/w). As the levels of KGM increased, breaking force and deformation of grass carp surimi gels increased significantly. Water-holding properties of the surimi gels are improved with the increasing addition of KGM, but the whiteness decreased and the colour became darker. The optimum addition level of KGM was suggested to be 1%. © 2009 Elsevier Ltd. All rights reserved.
dc.description.natureLink_to_subscribed_fulltext
dc.identifier.citationFood Chemistry, 2009, v. 116 n. 2, p. 413-418 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2009.02.056
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2009.02.056
dc.identifier.epage418
dc.identifier.hkuros158392
dc.identifier.isiWOS:000266660200003
Funding AgencyGrant Number
The University of Hong Kong Seed
Funding Information:

This work was supported by The University of Hong Kong Seed Funding for Basic Research and China International Science and Technology Cooperation Funding Programme.

dc.identifier.issn0308-8146
2011 Impact Factor: 3.655
2011 SCImago Journal Rankings: 0.137
dc.identifier.issue2
dc.identifier.openurl
dc.identifier.scopuseid_2-s2.0-67349126511
dc.identifier.spage413
dc.identifier.urihttp://hdl.handle.net/10722/89274
dc.identifier.volume116
dc.languageeng
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
dc.publisher.placeNetherlands
dc.relation.ispartofFood Chemistry
dc.relation.referencesReferences in Scopus
dc.rightsFood Chemistry. Copyright © Elsevier BV.
dc.subjectFrozen storage
dc.subjectGrass carp
dc.subjectKonjac glucomannan
dc.subjectPhysicochemical properties
dc.subjectProtein denaturation
dc.subjectSurimi
dc.titleEffects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)
dc.typeArticle
Author Affiliations
  1. Hubei Academy of Agricultural Sciences
  2. The University of Hong Kong