Influence of protein concentration on the properties of crayfish protein isolated gels

Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of this study was to evaluate the influence of protein concentration on the gelati...

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Autores principales: Romero, Alberto, Cordobés, Felipe, Guerrero, Antonio, Puppo, María Cecilia
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2014
Materias:
Química
Crayfish protein
Gelation
Linear viscolesticity
Water holding capacity
SEM
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/96467
https://ri.conicet.gov.ar/11336/10802
http://www.tandfonline.com/doi/abs/10.1080/10942912.2011.619291
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-96467
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Crayfish protein
Gelation
Linear viscolesticity
Water holding capacity
SEM
spellingShingle Química
Crayfish protein
Gelation
Linear viscolesticity
Water holding capacity
SEM
Romero, Alberto
Cordobés, Felipe
Guerrero, Antonio
Puppo, María Cecilia
Influence of protein concentration on the properties of crayfish protein isolated gels
topic_facet Química
Crayfish protein
Gelation
Linear viscolesticity
Water holding capacity
SEM
description Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of this study was to evaluate the influence of protein concentration on the gelation behaviour and gel properties of crayfish protein isolate-based systems. Gelation was performed by heating crayfish protein isolate dispersions at 90°C for 30 min. Then, gels were cooled at 4°C and the evolution of linear viscoelastic properties upon setting was analysed for 24 h. An increase in both linear viscoelasticity and water holding capacity was found as protein concentration increased, although an asymptotic evolution was found at the highest CFPI concentrations. Scanning electron microscopy revealed occurrence of an extended cross-linked network for crayfish protein isolate gels. These results suggest that crayfish protein can be properly used as a valuable ingredient in food gels, where protein concentration may be modulated to enhance gel strength.
format Articulo
Preprint
author Romero, Alberto
Cordobés, Felipe
Guerrero, Antonio
Puppo, María Cecilia
author_facet Romero, Alberto
Cordobés, Felipe
Guerrero, Antonio
Puppo, María Cecilia
author_sort Romero, Alberto
title Influence of protein concentration on the properties of crayfish protein isolated gels
title_short Influence of protein concentration on the properties of crayfish protein isolated gels
title_full Influence of protein concentration on the properties of crayfish protein isolated gels
title_fullStr Influence of protein concentration on the properties of crayfish protein isolated gels
title_full_unstemmed Influence of protein concentration on the properties of crayfish protein isolated gels
title_sort influence of protein concentration on the properties of crayfish protein isolated gels
publishDate 2014
url http://sedici.unlp.edu.ar/handle/10915/96467
https://ri.conicet.gov.ar/11336/10802
http://www.tandfonline.com/doi/abs/10.1080/10942912.2011.619291
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