食品科学2012，Vol.33Issue(19)：178-181,4.
谷氨酰胺转胺酶和磷酸盐对鱿鱼鱼糜凝胶性能的影响
Effects of Transglutaminase and Phosphates on Gel Properties of Squid Surimi
郭颖 1孟珺 1常忠义 1高红亮 1韦妮 2步国建2
作者信息
- 1. 华东师范大学生命科学学院，上海 200062
- 2. 上海东圣食品有限公司，上海 200333
- 折叠
摘要
Abstract
The effect of separate additions of transglutaminase (TGase) and phosphates on gel hardness and springiness of squid surimi was studied. The results indicated that both materials had a vital role in squid surimi gelation. The hardness and springiness of squid surimi gels could be enhanced by adding different concentrations of TGase or phosphates. Through one-factor-at-a-time experiments, the optimal amounts (based on the weight of squid surimi) of TGase (100 U/g), sodium pyrophosphate, sodium polyphosphates, and sodium tripolyphosphate added to squid surimi were determined to be 0.50%, 0.30%, 0.30%, and 0.30%, respectively. Maximum hardness and springiness were obtained by using two-stage heating (kept at 60℃ for 1 h).关键词
鱿鱼鱼糜/谷氨酰胺转胺酶(TGase)/磷酸盐/硬度/弹性Key words
squid surimi/TGase/phosphates/hardness/springiness分类
轻工纺织引用本文复制引用
郭颖,孟珺,常忠义,高红亮,韦妮,步国建..谷氨酰胺转胺酶和磷酸盐对鱿鱼鱼糜凝胶性能的影响[J].食品科学,2012,33(19):178-181,4.
