ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A generalized mathematical model was developed for predicting effects of temperature-time history (TTH), protein concentration, and pH on the strength of heat-induced chicken myofibrillar protein gels. A pseudo first-order kinetic model was used to describe integral TTH effects of protein denaturation on an apparent viscosity index. A reaction threshold temperature of 30°C and a denaturation activation energy of 20 kcal/mole were calculated. No significant increase in viscosity index was observed at TTH values above 1.0 × 1010oK-sec. Maximum viscosity index was observed at pH 6.0. The effect of protein concentration on viscosity index was modeled as a logarithmic function. An a priori modeling approach based on fundamental theories can be used to predict the strength of gels under various processing conditions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb07705.x
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