摘要
糖基化技术是改善蛋白质功能特性的一种有效方法。为了开发高强度凝胶性能的鱼糜制品,扩大其综合利用率,选取壳聚糖作为糖基体,通过壳聚糖添加量、加热温度和加热时间等糖基化反应条件对鱼糜凝胶制备工艺进行了研究。结果表明:以凝胶特性(凝胶强度和持水力)为衡量指标,在质量分数14%淀粉基础上,添加0.4%的壳聚糖,采用第一阶段加热温度为40℃、加热时间为60min,第二阶段加热温度为90℃、加热时间为30min的二段加热法具有较佳的效果。
Glycosylation technology is an effective method of improving functional property of protein. In order to develop the high strength performance of surimi products and maximize the efficiency of its use, chitosan was chosen as sugar matrix. For gelation, the heating temperature and heating time were also considered. The results showed that the better conditions were as follows： content of starch 14%, achitosan addition 0. 4%, heating temperature 40 ℃and heating time 60 min in the first stage, and 90 ℃ and 30 min in the second stage.
出处
《浙江科技学院学报》
CAS
2012年第1期48-53,共6页
Journal of Zhejiang University of Science and Technology
基金
杭州市产学研项目(20092632E46)
关键词
鱼糜蛋白质
凝胶性
壳聚糖
糖基化技术
surimi protein
gelation
chitosant
glycosylation technology
