摘要
通过研究鲢鱼鱼糜凝胶的质构特性、持水性、横向弛豫时间T2、蒸煮损失、蛋白质二级结构以及凝胶的三维网络结构的变化规律,分析聚丙烯酸钠与面筋蛋白相结合对鲢鱼鱼糜凝胶特性的影响。结果表明,聚丙烯酸钠与面筋蛋白相结合可提高鲢鱼鱼糜凝胶中蛋白质β-折叠和β-转角结构的含量,降低α-螺旋结构的含量;0.2%聚丙烯酸钠与3%面筋蛋白相结合可显著提高鲢鱼鱼糜凝胶的弹性、黏聚性、咀嚼度和持水性,降低凝胶的横向弛豫时间T23和蒸煮损失,赋予鲢鱼鱼糜凝胶均匀、致密的空间网络结构。
Changes of textural properties,water holding capacity, transverse relaxation time T2, cooking loss, protein secondary structure and three-dimensional network structure of silver carp surimi gels were studied, and effects of polyacrylic acid sodium salt（PAAS） and wheat gluten on gel properties of silver carp surimi gels were investigated. The results showed that silver carp surimi gels with combinating between PAAS and wheat gluten have a higher concentration ofβ-sheet and β-turn structure, as well as low content of α-helix structure. Combinating between 0.2% of PAAS and 3%of wheat gluten can significant increase springness, cohesiveness, chewiness and water holding capacity of silver carp surimi gels, decasing transverse relaxation time T23 and cooking loss, contributing to the formation of a uniform, dense network structure of silver carp surimi gels.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第4期43-50,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31301418
31571868)
辽宁省教育厅重点实验室基础研究项目(LZ2015002
20131003)
山东省泰山学者蓝色团队支撑计划项目(鲁发改区域(2015)260号文)
关键词
聚丙烯酸钠
鱼糜凝胶
面筋蛋白
凝胶特性
三维网络结构
横向弛豫时间T23
polyacrylic acid sodium salt
surimi gels
wheat gluten
gel properties
three-dimensional network struc ture
transverse relaxation time T2
