摘要
本文以Ca2+-ATP酶活性、肌原纤维蛋白溶出量、总巯基含量、二硫键含量、表面疏水性、水结合能力等的变化(WHC)为指标,研究了聚葡萄糖在4%、8%水平上对鳙鱼鱼糜蛋白在-18℃冻藏10周的抗冻作用,并与传统的商业抗冻剂(4%蔗糖+4%山梨醇)进行比较。结果表明:4%聚葡萄糖具有显著的抗冻作用,可与商业抗冻剂相比拟,而8%聚葡萄糖抗冻效果不太理想。
In this paper, changes of Ca^2+-ATP activity, dissolution ofmyofibrillar protein, total sulflaydryl content, disulfide bond content, surface hydrophobieity and water binding capacity (WHC) were determined to study the cryoprotective effects of polydextrose at 4% and 8% level in bighead carp sufimi during frozen storage at -18 o^C for 10 weeks. The effect of polydextrose was compared with the traditional commercial cryoprotectant (4% sucrose + 4% sorbitol). The results showed that 4% polydextrose had significant cryoprotective effect which can compare with commercial cryoprotectant, while 8% polydextrose had general effect.
出处
《现代食品科技》
EI
CAS
2011年第10期1179-1182,共4页
Modern Food Science and Technology
基金
天津市农业科技成果转化与推广项目(201002090)
天津市科技成果转化及产业化推进计划项目(09ZHXHNC04900)
天津东丽科委科技成果转化项目(2010301)
天津东丽科委科技成果转化项目(2010303)
关键词
鳙鱼
鱼糜
抗冻
聚葡萄糖
bighead carp
surimi
cryoprotective
polydextrose