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Molecular Biology Reagents> | … The running voltage of the electrophoresis instrument was 120 V. The gels were stained with Coomassie Brilliant Blue by a protein staining system (eStain® L1, GenScript, Piscataway, NJ). 2.12. Statistical analysis. SPSS software (Ver … | Get A Quote |
This work was aimed to explore the effects of ultrasound as an emulsification method on the properties of pork myofibrillar protein (MP) and fat mixed gel under different ratios (w/v, 15:1, 10:1, 5:1, 1:1, 1:5, 1:10 and 1:15). Results indicated that sonication decreased the hardness, springiness and water holding capacity of gels with the ratios higher than 5:1, while increased these properties with the ratio at 1:15. Sonication also increased the storage modulus value of samples with the ratios lower than 1:10 during 58 to 80 ℃. The effects of ultrasound emulsification on ultrastructure, surface hydrophobicity and free sulfhydryl group contents of samples were different with the changes of ratios. The absolu... More