CHEMICALLY-INDUCED COVALENT CROSS-LINKS AFFECT THERMORHEOLOGICAL PROFILES OF FISH-PROTEIN GELS

Effects of inducing covalent crosslinks in surimi gels by adding potas sium bromate or 1-ethyl-3(3-dimethylamino propyl) carbodiimide (EDC) w ere investigated. Potassium bromate induces disulfide crosslinking of proteins and EDC induces crosslinking between amino and carboxyl group s. Thermorheological properties compared to a control (no additive) we re determined by torsion, dynamic (small strain) and stress relaxation testing. Profiles of gels with increased covalent cross-linking induc ed by potassium bromate or EDC showed increased rubber-elastic behavio r. At the levels used, potassium bromate effected greater change in th ermo-rheological response than EDC. These results confirmed that as co valent crosslinks increased, surimi gels become more rubber elastic in thermo-rheological responses.