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| HOSSEINI,Ebrahim; MOZAFARI,Hamid Reza; HOJJATOLESLAMY,Mohammad; ROUSTA,Esmat. |
| Abstract This study focuses on the rheological properties of bitter almond gum (BAG) exudate at different shear rates, concentrations, temperatures, pH, and in the presence of various salts. Rheological data fitted with the Power law model revealed that BAG solutions exhibit non-Newtonian, shear thinning behavior without thixotropic effects at all tested concentrations and temperatures. Apparent viscosity of BAG solutions increased with the increasing gum concentrations and decreased with the increasing shear rate at a specified temperature. The viscosity reached a maximum value at pH 7 and it decreased at lower and higher pH values. Salts caused a reduction in viscosity. Comparatively, CaCl2 had a more pronounced effect than NaCl at a similar... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apparent viscosity; Bitter almond gum; Gum exudate; Rheological parameters. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300437 |
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| BAGHERI KAKASH,Sara; HOJJATOLESLAMY,Mohammad; BABAEI,Ghobad; MOLAVI,Hooman. |
| Abstract In this research, the effect of kiwi protein on the physicochemical properties of chicken meat was investigated (Ross breed). Chicken thighs have been marinated in the form of cubes with dimensions of 2 cm in 20 mL of kiwi protein with activity of 0.9 u/mL for 2, 4, 6, 8, 24, 48, 72, and 96 hr, and kept in a refrigerator at 4 ± 1 °C. Then, the enzyme actinidin was inactivated at 60 °C for 10 min, and the samples were evaluated. The results showed that the kiwi protein had a significant effect on the punch force, springiness, and chewiness of the chicken meat samples, and the reduced hardness was due to the activity of photolytic enzymes on myofibrillar proteins, and breaking the connective tissues. Muscle hydrolysis and release of amino acids... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken proteins; Kiwi; Hydrolysis degree; Peptide chain length. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400980 |
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