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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
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
 
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 FieldValue
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
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
 
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
 
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<contributor.author>Zhou, M</contributor.author>
<contributor.author>Lin, R</contributor.author>
<contributor.author>Geng, S</contributor.author>
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<contributor.author>Cai, YZ</contributor.author>
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<description.abstract>The cryoprotective effect of konjac glucomannan (KGM) on myofibrillar protein from grass carp (Ctenopharyngodon idella) during frozen storage at -18 &#176;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%. &#169; 2009 Elsevier Ltd. All rights reserved.</description.abstract>
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Author Affiliations
  1. Hubei Academy of Agricultural Sciences
  2. The University of Hong Kong