鱼蛋白水解液和解冻处理对肌动蛋白物理化学和凝胶特性的影响.pdfVIP

Food Chemistry 138 (2013) 1967–1975 Contents lists available at SciVerse ScienceDirect Food Chemistry journal homepage: www.elsevier .com/locate/foodchem Effects of fish protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod Malgorzata Korzeniowska 1, Imelda W.Y. Cheung, Eunice C.Y. Li-Chan ⇑ The University of British Columbia, Faculty of Land and Food Systems, Food Nutrition and Health Program, 2205 East Mall, Vancouver, British Columbia, Canada V6T 1Z4 a r t i c l e i n f o a b s t r a c t Article history: The properties of natural actomyosin (NAM) containing 2% or 8% fish protein hydrolysate (FPH-2, FPH-8) Received 20 June 2012 or 8% sucrose–sorbitol blend (SuSo) were compared to control NAM before and after freeze–thaw treat- Received in revised form 30 August 2012 ment. Surface hydrophobicity of control and FPH-2 increased after freeze–thaw treatment, while that of Accepted 30 September 2012 FPH-8 did not change, which may be related to greater thermostability of actin and myosin in FPH-8 as Available online 10 November 2012 observed by differential scanning calorimetry. The cooked gel of freeze–thawed control had 39% express- ible moisture after an 8.5% cook loss, whereas gels of freeze–thawed SuSo, FPH-2 and FPH-8 had Keywords: significantly lower expressible moisture (15–22%) and no coo