FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (5): 90-92.

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Effects of Chitosan on Gel Properties of Salt-soluble Meat Protein(SSMP)

 LIU  Shi-Jian, REN  Fa-Zheng, WANG  Jian-Hui, LI  Hong-Jun   

  1. 1.College of Food Science and Technology,Southwest University;2.College of Food Science and Nutritional Engineering,China Agricultural University
  • Online:2008-05-15 Published:2011-08-26

Abstract: The effect of chitosan on gel properties was investigated.Gel hardness and water holding capability were assay together with the analysis of the microstructure of the gels and scanning electron microscopy.The results showed that chitosan could enhance the gel hardness and water holding capability.IR spectra studies indicated that the main interaction between gel and SSMP is electrostatic attraction force.

Key words: chitosan, salt-soluble meat protein(SSMP), gel, property