Crayfish protein isolated gels. A study of pH influence

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

FOOD HYDROCOLLOIDS

ELSEVIER SCI LTD

Año: 2010

0268-005X

Z-potential measurements of aqueous crayfish protein isolate (CFPI) dispersions were carried out to determinate isoelectric point. Gels were prepared by heating CFPI dispersions at 90 ºC for 30 min. Solubility and electrophoresis of CFPI and CFPI gels, extracted using different extraction media, were studied. Gels were characterized by linear viscoelasticity, water-holding capacity and SEM techniques. Results confirm that myofibrillar proteins play an important role, where a matrix is stabilized mainly by disulfide bonds, hydrophobic interactions and hydrogen bonds. Similar pH profiles obtained for CFPI dispersions (solubility and Z-potential measurements) and CFPI gels (solubility, linear viscoelasticity and water holding capacity) were obtained. SEM images provide information consistent with those pH profiles.