This study aimed to explore the effect of phenolic acid addition on properties of soy protein film. Ferulic (FE), caffeic (CA), and gallic (GA) acids as well as their oxidized products were used in this study. Phenolic acid addition was found to have a significant effect (p ≤ 0.05) on the mechanical properties of the film. GA-containing films exhibited the highest tensile strength and elongation at break, followed by those with added CA and FE, respectively. Oxidized phenolic acids were shown to produce a film with higher tensile strength and elongation at break than their unoxidized counterparts. Phenolic acid addition also affected film color and transparency. As compared to the control, phenolic-containing film samples demonstrated reduced water vapor permeability and water solubility and increased contact angle, especially at high concentrations of oxidized phenolic acid addition.
The physicochemical properties of the starch extracted from krajub ( Trapa bispinosa Roxb . ) were investigated. Scanning electron microscopy of the starch granules showed that they were either oval or round in shape with small horn(s) protruding from the surface. Amylose content of the krajub starch was 29.62% (dry weight basis [dwb]). The pasting temperatures of 6-8% starch suspension were 81-83C. Brabender amylogram showed no peak viscosity and very low breakdown, indicating high heat and shear stability of the starch suspension. The starch pastes highly retrograded and formed an opaque gel. The X-ray diffraction patterns of the starch revealed a C-type crystallite. The starch granules were more resistant to acid hydrolysis (2.2 N HCl at ambient temperature) than mung bean starch (C-type crystallite).Blackwell Science, LtdOxford, UKJFBCJournal of Food Biochemistry0145-8884Copyright
This study aimed to determine effects of setting condition, fish freshness and storage time of frozen surimi on properties of red tilapia surimi gel. To investigate the effect of setting condition, a combination of eight setting temperatures (35-70°C) and four setting times (30-120 min) was used. Maximum breaking force, deformation and gel strength were obtained after the gel had been set at 40°C for 90 or 120 min. Setting at 65°C resulted in the lowest obtained gel strength, because of proteolytic degradation of myosin heavy chain. Increasing storage time of raw fish material in ice caused a significant decrease in gel strength of the resultant surimi gel (P < 0.05). Gels produced from surimi kept in frozen storage for up to 9 months also exhibited reduced gel strength, with a concomitant increase in the expressible drip, with increasing storage time (P < 0.05).
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