Collaborative Innovation Center for Modern Grain Circulation and Safety of Jiangsu Province, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
Abstract：In this study, the texture characteristics, rheological properties and microstructure of myosin, agar and their blends were compared. The characteristics of mixed gels were studied under different pH value (5, 6, 7) and ionic strength (0.2, 0.4, 0.6) conditions. The results showed that the gel hardness and springiness of myosin-agar blend were greater than those of pure myosin or agar (P < 0.05). The hardness and springiness of mixed gels reached the maximum at pH 6. In addition, they increased with the increase of ionic strength reaching the maximum when the ionic strength was 0.6. The G’ and G’’ values of mixed samples were significantly higher than those of pure myosin or agar at the same temperature during both heating and cooling (P < 0.05). In the cooling process, agar contributed more to G’ and G’’ than myosin. Scanning electron microscopy was used to observe the ultrastructure of the mixed gel of 10 mg/mL myosin and 4 mg/mL agar. It was found that the mixed gel was a phase separated gel; agar was in the continuous phase while myosin was in the dispersed phase.
李珊珊，杨玉玲，周 磊，魏苏萌. 肌球蛋白-琼脂混合凝胶的特性[J]. 肉类研究, 2019, 33(9): 8-12.
LI Shanshan, YANG Yuling, ZHOU Lei, WEI Sumeng. Gel Properties of Myosin and Agar Blends. Meat Research, 2019, 33(9): 8-12.
2019, Vol. 33 
