【摘 要】
：
To investigate the effect of myofibrillar protein (MP) to cassava starch (CS) ratios on gel characteristics and microstructure,the textural properties,rheol
【机 构】
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CollegeofFoodScienceandTechnology,andMOEKeyLaboratoryofEnvironmentCorrelativeDietology,HuazhongAgric
论文部分内容阅读
To investigate the effect of myofibrillar protein (MP) to cassava starch (CS) ratios on gel characteristics and microstructure,the textural properties,rheological behaviors,morphology of MP/CS composites,spatial distribution and MP molecular structure were measured by texture analysis,dynamic rheometry,light microscopy with eosin/iodine staining and FTIR-ATR.The CS fraction (xcs) in the composites varied from 0 to 1 and a total content was maintained at 60 mg/mL.
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