Study On The Texture Properties Of Mixed Gels Of Myosin, Collagen And Gelatin
Keywords
Myosin, Collagen, Gelatin, Textural Properties Water Retention
Abstract
The textural properties and water retention properties of mixed gels of myosin with collagen, myosin and gelatin were studied. The results show that the hardness, elasticity and water retention of mixed gels of myosin and collagen, myosin and gelatin are higher than those of pure myosin. At pH 6.0, the mixed gel of myosin and collagen has the lowest hardness and lowest water retention, but the highest elasticity. The hardness and water retention of hybrid gels increase with increasing ionic strength, but the opposite is true for elasticity. Adding KCl can significantly improve the elasticity of the mixed gel, and adding SPP and TPP can significantly improve the water retention. The hardness and elasticity of myosin and gelatin mixed gel are maximum at pH 6.5, but the water retention is maximum at pH 6.0; its hardness and elasticity decrease with the increase of ionic strength, but its water retention is just the opposite.
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Original research was done by Wu Juqing, Zhou Guanghong, Zhang Huixian, Yang Yuling, Wang Hui
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