食品与机械2016，Vol.32Issue(12)：17-21,5.DOI:10.13652/j.issn.1003-5788.2016.12.004
酸诱导鱼糜凝胶的酸化条件研究及凝胶特性分析
Study on acidizing conditions of acid-induced surimi gel and analysis of gel properties
摘要
Abstract
This research investigated the influence of setting tempera-ture and time on the gel properties of glucono-δ-lactone (GDL)-in-duced surimi gel.The results showed that the acidification rate in-creased with the temperature increasing from 30 ℃ to 50 ℃.Conse-quently,the time for the gel pH to stabilize decreased which induce to the decline of gel strength and the increase of the expressible water content of GDL-induced surimi gel.It is indicated that protein sub-units solubilized in various solvents revealed that the formation of GDL-induced surimi gel mainly through hydrophobic interactions and it increased with temperature.The content of total SH increased with temperature indicating the reduction of disulphide bond content.The results of SDS-PAGE revealed that the temperature has little impact on the MHC band intensity.The microstructure is compact and fine through the SEM under the condition of 30 ℃,3.5 h.关键词
鱼糜/葡萄糖酸内酯/凝胶化条件/凝胶特性Key words
surimi/glucono-δ-lactone/setting conditions/gel proper-ties引用本文复制引用
吴雪微,姜启兴,许艳顺,于沛沛,夏文水..酸诱导鱼糜凝胶的酸化条件研究及凝胶特性分析[J].食品与机械,2016,32(12):17-21,5.基金项目
国家大宗淡水鱼产业技术体系项目(编号:CARS-46) （编号:CARS-46）
“江苏省食品安全与质量控制协同创新中心”项目 （）
