Chemically Induced Covalent Crosslinks Affect Thermo- Rheological Profiles of Fish Protein Gels

摘要

Effects of inducing covalent crosslinks in surimi gels by adding potas- sium bromate or 1-ethyl-3(3-dimethylamino propyl) carbodiimide (EDC) were investigated. Potassium bromate induces disulfide crosslinking of proteins and EDC induces crosslinking between amino and carboxyl groups. Thermorheological properties compared to a control (no addi- tive) were determined by torsion, dynamic (small strain) and stress re- laxation testing. Profiles of gels with increased covalent cross-linking induced by potassium bromate or EDC showed increased rubber-elastic behavior. At the levels used, potassium bromate effected greater change in thermo-rheological response than EDC. These results confirmed that as covalent crosslinks increased, surimi gels become more rubber elastic in thermo-rheological responses.