摘要
面筋蛋白和大米蛋白均可以明显提高鲢鱼鱼糜的凝胶强度和持水性,降低其蒸煮损失率和横向弛豫时间(T_2)。但是与大米蛋白相比,面筋蛋白在改善鲢鱼鱼糜凝胶特性方面效果更加显著。当面筋蛋白添加量为3%时,鱼糜凝胶的破断力、破断距离、凝胶强度和持水性分别为669.0 g、12.2 mm、8 162.0 g·m和89.8%,与对照组(未添加蛋白)相比分别增加了79.8%、37.2%、147.0%、11.6%;而蒸煮损失率为8.51%,与对照组相比降低了19.7%。且此时的凝胶横向弛豫时间T_(23)和T_(24)分别为42.4 ms和156.0 ms。3%的面筋蛋白促使鲢鱼鱼糜凝胶形成十分致密的空间三维网络结构,使其具有较高的凝胶强度和持水性,但是由于面筋蛋白带有浅黄色,所以鱼糜凝胶的白度有轻微下降。
In this study,although both gluten and rice protein could pronouncedly enhance the gel strength and water-holdingcapacity(WHC),and reduce the cooking loss and transverse relaxation time(T2)of silver carp surimi,gluten was superior torice protein in improving the gel properties of silver carp surimi.The breaking force,elongation,gel strength and WHC ofsilver carp surimi gels with3%gluten were669.0g,12.2mm,8162.0g·m,and89.8%,respectively,which were increasedby79.8%,37.2%,147.0%,11.6%,and the cooking loss is8.51%,which is decreased by19.7%,respectively compared withthe control group.Meanwhile,the transverse relaxation time T23and T24were42.4and156.0ms,respectively.A compact gelnetwork structure was formed with the addition of3%gluten to silver carp surimi,resulting in an increase in gel strength andWHC.However,the whiteness of the surimi gel declined slightly due to the yellowish color of gluten.
作者
王嵬
马兴胜
仪淑敏
徐永霞
李学鹏
邵俊花
励建荣
WANG Wei;MA Xingsheng;YI Shumin;XU Yongxia;LI Xuepeng;SHAO Junhua;LI Jianrong(Laboratory Management Center, Bohai University, Jinzhou 121013, China;College of Food Science and Engineering, Bohai University, Jinzhou 121013, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第11期46-51,共6页
Food Science
基金
国家自然科学基金面上项目(31571868)
辽宁省教育厅重点实验室基础研究项目(LZ2015002
LZ2014047)
关键词
面筋蛋白
大米蛋白
鲢鱼鱼糜
凝胶特性
gluten protein
rice protein
silver carp surimi
gel properties