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

TitleEffects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)
Authors
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
Citation
Food Chemistry, 2009, v. 116 n. 2, p. 413-418 How to Cite?
Abstract
The 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.
Persistent Identifierhttp://hdl.handle.net/10722/89274
ISSN
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
ISI Accession Number ID
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.

References

 

DC FieldValueLanguage
dc.contributor.authorXiong, Gen_HK
dc.contributor.authorCheng, Wen_HK
dc.contributor.authorYe, Len_HK
dc.contributor.authorDu, Xen_HK
dc.contributor.authorZhou, Men_HK
dc.contributor.authorLin, Ren_HK
dc.contributor.authorGeng, Sen_HK
dc.contributor.authorChen, Men_HK
dc.contributor.authorCorke, Hen_HK
dc.contributor.authorCai, YZen_HK
dc.date.accessioned2010-09-06T09:54:45Z-
dc.date.available2010-09-06T09:54:45Z-
dc.date.issued2009en_HK
dc.identifier.citationFood Chemistry, 2009, v. 116 n. 2, p. 413-418en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/89274-
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.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.rightsFood Chemistry. Copyright © Elsevier BV.en_HK
dc.subjectFrozen storageen_HK
dc.subjectGrass carpen_HK
dc.subjectKonjac glucomannanen_HK
dc.subjectPhysicochemical propertiesen_HK
dc.subjectProtein denaturationen_HK
dc.subjectSurimien_HK
dc.titleEffects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)en_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=116 &issue=2&spage=413&epage=418&date=2009&atitle=Effects+of+konjac+glucomannan+on+physicochemical+properties+of+myofibrillar+protein+and+surimi+gels+from+grass+carp+(Ctenopharyngodon+idella)en_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.identifier.authorityCai, YZ=rp00661en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2009.02.056en_HK
dc.identifier.scopuseid_2-s2.0-67349126511en_HK
dc.identifier.hkuros158392en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-67349126511&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume116en_HK
dc.identifier.issue2en_HK
dc.identifier.spage413en_HK
dc.identifier.epage418en_HK
dc.identifier.isiWOS:000266660200003-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridXiong, G=11241115800en_HK
dc.identifier.scopusauthoridCheng, W=36180746700en_HK
dc.identifier.scopusauthoridYe, L=11240717200en_HK
dc.identifier.scopusauthoridDu, X=54413967200en_HK
dc.identifier.scopusauthoridZhou, M=55448852300en_HK
dc.identifier.scopusauthoridLin, R=11241418500en_HK
dc.identifier.scopusauthoridGeng, S=35262143600en_HK
dc.identifier.scopusauthoridChen, M=25624314800en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.scopusauthoridCai, YZ=8684149300en_HK

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