Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels

This present work investigated the influence of konjac glucomannan (KGM) enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp (Ctenopharyngodon idellus). The molecular weight (M(w)) of KGM enzymatic hydrolyzed by β-dextranase degrade...

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Detalles Bibliográficos
Autores principales: Wu, Wenjin, Que, Feng, Li, Xuehong, Shi, Liu, Deng, Wei, Fu, Xiaoyan, Xiong, Guangquan, Sun, Jing, Wang, Lan, Xiong, Shanbai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909482/
https://www.ncbi.nlm.nih.gov/pubmed/35267383
http://dx.doi.org/10.3390/foods11050750

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909482/
https://www.ncbi.nlm.nih.gov/pubmed/35267383
http://dx.doi.org/10.3390/foods11050750

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