现代食品科技2017，Vol.33Issue(4)：222-228,7.DOI:10.13982/j.mfst.1673-9078.2017.4.034
加热模式和可得然胶对白鲢鱼糜胶凝特性的影响
Effects of Heating Methods and Curdlan on the Gelation Properties of Silver Carp Surimi Gels
摘要
Abstract
The effects of different heating modes (90 ℃ 40 ℃/121 ℃,90 ℃/121 ℃,and 121 ℃) and the amount of added curdlan (0％～8％) on the gelation properties of surimi gels and the underlying mechanism were investigated,in order to provide a theoretical foundation for developing high-temperature tolerant surimi products.For the surimi gels subjected to high-temperature (121 ℃) heating,major protein components were degraded,the three-dimensional network structure was destroyed,and gel strength was significantly decreased (p＜0.05),compared with those of gels subjected to the traditional heating method (90 ℃).For all the surimi gels heated at the high temperature (121 ℃),the breaking force increased significantly (p＜0.05) with increasing amounts of added curdlan,whereas the penetration depth showed a downward trend after the initial increase (p＜0.05).Curdlan concentration did not affect the protein patterns.With the amount of added curdlan increased from 0％ to 8％,the main building block for the three-dimensional skeleton network of surimi gel gradually changed to curdlan from protein.These results indicate that the effect of curdlan on the gelation properties of surimi gels is mainly associated with the interactions of protein-polysaccharide weak bonds and changes in gel skeletal structure.关键词
可得然胶/耐热性鱼糜凝胶/鱼糜/SDS-PAGE/微观结构Key words
curdlan/heat resistant surimi gel/surimi/sodium dodecyl sulfate polyacrylamide gel electrophoresis/microstructure引用本文复制引用
马瑶兰,熊善柏,尤娟,胡杨,尹涛..加热模式和可得然胶对白鲢鱼糜胶凝特性的影响[J].现代食品科技,2017,33(4):222-228,7.基金项目
现代农业产业技术体系专项资金(CARS-46-23) （CARS-46-23）
中央高校基本科研业务费专项资金资助项目(2662015QD041) （2662015QD041）
