Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:31Z
Fecha de publicación2002-01-01
ResumenProtein-hydrocolloids interactions play an important role on textural and mechanical properties of foods. The objective of this work was to evaluate the effect of xanthan and locust bean gums on the gelling ability of myofibrillar proteins at different levels of calcium addition. Surimi was supplemented with xanthan (X) and locust bean (LB) gums at different X/LB ratios: 0.00/1.00, 0.25/0.75, 0.50/0.50, 0.75/0.25, 1.00/0.00. Calcium chloride was added at 0.2 or 0.4\%. Changes on shear stress and shear strain at the failure of surimi gels were evaluated. Addition of 0.4\% of calcium chloride improved the mechanical properties. Locust bean added alone negatively affected the shear stress of gels. Xanthan at levels of 0.75 and 1.00 had a disruptive effect on the gelling forming ability. This negative effect was partially inhibited with addition of 0.4\% of calcium chloride. A profitable effect was found when a X/LB ratio of 0.2510.75 was added, with an increase on the mechanical properties of surimi gels. Xanthan and locust bean gums could be employed to elaborate surimi gels when added at a X/LB ratio of 0.25/0.75. (C) 2001 Elsevier Science Ltd. All rights reserved.es_ES
Doihttps://doi.org/10.1016/s0268-005x(01)00033-9es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4341
Idiomaenes_ES
EditorialELSEVIER SCI LTDes_ES
RelaciónFood Hydrocolloidses_ES
URL relacionadohttps://doi.org/10.1016/s0268-005x(01)00033-9es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteFood Hydrocolloids
Palabra clavexanthanes_ES
Palabra clavelocust beanes_ES
Palabra clavesurimies_ES
Palabra clavemyofibrillar proteines_ES
Palabra clavecalciumes_ES
TítuloEffect of xanthan and locust bean gums on the gelling properties of myofibrillar proteines_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorRamírez, JA
AutorBarrera, M
AutorMorales, OG
AutorVázquez, M
AutorRamírez, JAes_ES
AutorBarrera, Mes_ES
AutorMorales, OGes_ES
AutorVázquez, Mes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número1es_ES
Rango de páginas11-16es_ES
URL relacionadahttps://doi.org/10.1016/s0268-005x(01)00033-9
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen16es_ES

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