渔业现代化2011，Vol.38Issue(3)：35-38,44,5.
乳清蛋白与凝胶化条件对鱼糜凝胶特性的影响
Effects of whey protein concentrate and setting conditions on the gel properties of surimi
摘要
Abstract
Effects of whey protein concentrate (WPC) and setting conditions on gel properties of white croaker sumiri were investigated. The breaking force, breaking distance, gel strength, whiteness and bending properties were used as assay indicators. The results indicate that the optimum setting conditions were 40 ℃ for 60 min. Under the setting conditions of incubating at 40 ℃ and 50 ℃ for 60 min, when the protein ratio of WPC in the total protein was 5％ and 10％, WPC increased the gel properties and elasticity, and also showed inhibitory activity against gel degradation of surimi at 50 ℃. While when the setting conditions were 30℃ for 60 min, the WPC addition decreased the gel properties and elasticity of surimi. WPC at 10％ increased the whiteness of gels remarkably ( P ＜ 0.05 ).关键词
白姑鱼鱼糜/浓缩乳清蛋白/凝胶特性/白度/折曲试验Key words
white croaker surimi/ whey protein concentrate (WPC)/ gel properties/ whiteness/ bending experiment分类
农业科技引用本文复制引用
石径,罗永康,黄辰,吕元萌,吴蒙蒙,刘栋..乳清蛋白与凝胶化条件对鱼糜凝胶特性的影响[J].渔业现代化,2011,38(3):35-38,44,5.基金项目
现代农业产业技术体系建设专项资金资助(CARS-46) （CARS-46）
国家自然科学基金(30871946) （30871946）
国家科技支撑计划(2008BAD94B06) （2008BAD94B06）
