Rheological Properties of Chitosan and its Interaction with Porcine Myofibrillar Proteins as Influenced by Chitosan's Degree of Deacetylation and Concentration |
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| Authors: | Y-C Chen C-H Wang L-S Lai K-W Lin |
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| Affiliation: | Authors Chen, Wang, Lai, and Lin are with Dept. of Food and Nutrition, Providence Univ., 200 Chungchi Rd., Shalu, Taichung County, Taiwan, R.O.C. Direct inquiries to author Lin (). |
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| Abstract: | ABSTRACT Rheological and gelation characteristics of a specific degree of deacetylation (dd 50 to 99) and concentration (0.5% to 1.5%) of chitosan and chitosan/SSP (salt-soluble protein) mixtures were studied. Results suggested that SSP thermal gelation was interfered with by the positive charges of amino groups of the chitosan molecule. Regardless of degree of deacetylation, increasing chitosan concentration caused stronger interference on SSP gelation and lowered complex modulus G*]. Loss tangent of chitosan/SSP gel decreased with increasing temperature. Higher level (1.5%) of dd 99 chitosan had the lowest G*, which resulted from ionic interaction with SSP. SDS-PAGE revealed protein aggregation, indicating possible covalent bond formation. |
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| Keywords: | chitosan rheological property deacetylation SDS-PAGE myofibrillar proteins |
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