Influence of protein concentration on the properties of crayfish protein isolated gels

ROMERO, A.; CORDOBÉS, F.; GUERRERO, A.; PUPPO, M.C

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

TAYLOR & FRANCIS INC

Año: 2012

1094-2912

Crayfish protein, residues from the crayfish processing, has been investigated asingredient for surimi-like gel product because it can be consider as a renewable,available and low-cost raw material. The aim of this study was to evaluate the influenceof crayfish protein isolate (CFPI) concentration involved in gelation process and inresulting gel properties. Gelation was performed by heating crayfish protein isolatedispersions at 90ºC for 30 minutes. After that, gels were cooled at 4 ºC for studying theevolution of linear viscoelastic properties along time. In fact, 24 hours were timeenough at low temperature to be finished the evolution of gel after heating (settingprocess). An increase in linear viscoelasticity and water holding capacity were found asprotein concentration increase although an asymptotic evolution were found at themost concentrated systems. Moreover, scanning electron microscopy (SEM)micrographs show gels with an extended cross-linked network. Crayfish protein can beused as food ingredients in gels. Moreover, an increase in protein concentration leadsto more strength gels.