The effects of calcium chloride on the gel properties of porcine myosin–κ-carrageenan mixtures
| Autor: | Teng Pan, Yuan Li, Junhong Song, Huiyuan Guo, Fazheng Ren |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
inorganic chemicals
Scanning electron microscope General Chemical Engineering chemistry.chemical_element 04 agricultural and veterinary sciences General Chemistry Food chemistry Calcium 040401 food science law.invention Hydrophobic effect Colloid 0404 agricultural biotechnology chemistry Magazine law Phase (matter) Myosin Organic chemistry Food Science Nuclear chemistry |
| Zdroj: | Food Hydrocolloids. 63:467-477 |
| ISSN: | 0268-005X |
| Popis: | Calcium chloride (CaCl 2 ) is used in low-fat meat products containing κ-carrageenan to improve their functional properties. However, the mechanism of how CaCl 2 affects these meat systems has not been clearly elucidated. The aim of this study was to investigate the effects of adding CaCl 2 with different concentrations (0.02 M, 0.04 M, 0.06 M, 0.08 M, 0.10 M and 0.12 M) on the gel properties of porcine myosin–κ-carrageenan mixtures. The usage of CaCl 2 improved the water-holding capacity (WHC) and gel strength, but higher concentrations (0.10 M and 0.12 M) of CaCl 2 led to decreased WHC. The low-field nuclear magnetic resonance results demonstrated that the addition of CaCl 2 decreased the position of T 22 and increased the proportion of T 22 , which indicated that the percentage of the water trapped within the gel matrix increased. Scanning electron microscopy was used to explain the above results. The addition of CaCl 2 caused the formation of a compact gel phase. However, higher concentrations of CaCl 2 induced the formation of large aggregates and cavities, which could cause the decrease in WHC. Furthermore, Raman analysis revealed that the addition of CaCl 2 induced more hydrophobic residues to be exposed and an increased percentage of the β-sheet structure. However, higher concentrations of CaCl 2 induced fewer hydrophobic residues to be exposed, indicating an excessive aggregation of myosin. In conclusion, a suitable concentration of CaCl 2 could improve gel properties by inducing stronger hydrophobic interactions and forming more β-sheet structures, while excessive additions of CaCl 2 induced extensive myosin aggregation, leading to a reduction in gel properties. |
| Databáze: | OpenAIRE |
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