加热方式对血浆流变学及质构性质的影响

Effect of Heating Styles on the Characteristics of Texture and Rheological Property of Blood Plasma

血浆作为血液的主要成分之一,经加热可以形成凝胶,而凝胶的质构和流变性质直接影响着血浆产品的品质。研究3种不同的加热升温方式(1℃/min、3℃/min以及90℃恒温)对鸭血浆和猪血浆的质构及流变学性质的影响,结果表明血浆种类和升温方式都会影响血浆凝胶的质构和流变学性质。鸭血浆形成凝胶的硬度及最终G′值均高于猪血浆,1℃/min升温方式形成的猪血浆凝胶硬度最高,90℃恒温加热升温形成的凝胶硬度最低,并且血浆在1℃/min升温方式下形成的凝胶质构特性与在3℃/min以及90℃恒温升温方式下形成的凝胶质构特性有着显著差异,后两者形成的凝胶质构特性基本类似。不同血浆种类采用相应加热方式,可以达到调控血浆热致凝胶的硬度的目的。

The blood plasma,one of the principal constituents consist in blood,can form the gelatin when being heated.The texture and rheological property had great effects on the gelling product quality.This article studied the influence of three heating styles of 1 ℃/min,3 ℃/min and 90 ℃ incubation,respectively,on the texture and rheological property of duck and pig blood plasma.The results showed that blood plasma type and heating styles affect the texture and rheological property of blood plasma gelatin.The hardness and the final G′ of duck blood plasma gelatin were higher than that of the pig blood plasma gelatin.The hardness of gel of pig blood plasma showed to be the highest when heated at 1 ℃/min,while the one incubated at 90 ℃the lowest.The texture characteristics of gel heated at 1 ℃/min were obviously different from that of the other two.On the contrary,the texture characteristics of 90 ℃incubation gel were almost the same as that of the gel heated at 3 ℃/min.As a result,the hardness of blood plasma gel can be controlled by closing blood plasma type and heating with proper condition accordingly.