食品科学2017，Vol.38Issue(11)：46-51,6.DOI:10.7506/spkx1002-6630-201711008
面筋蛋白和大米蛋白对鲢鱼鱼糜凝胶特性的影响
Effects of Gluten and Rice Protein on Gel Properties of Silver Carp Surimi
摘要
Abstract
In this study,although both gluten and rice protein could pronouncedly enhance the gel strength and water-holding capacity (WHC),and reduce the cooking loss and transverse relaxation time (T2) of silver carp surimi,gluten was superior to rice protein in improving the gel properties of silver carp surimi.The breaking force,elongation,gel strength and WHC of silver carp surimi gels with 3％ gluten were 669.0 g,12.2 mm,8 162.0 g·m,and 89.8％,respectively,which were increased by 79.8％,37.2％,147.0％,11.6％,and the cooking loss is 8.51％,which is decreased by 19.7％,respectively compared with the control group.Meanwhile,the transverse relaxation time T23 and T24were 42.4 and 156.0 ms,respectively.A compact gel network structure was formed with the addition of 3％ gluten to silver carp surimi,resulting in an increase in gel strength and WHC.However,the whiteness of the surimi gel declined slightly due to the yellowish color of gluten.关键词
面筋蛋白/大米蛋白/鲢鱼鱼糜/凝胶特性Key words
gluten protein/rice protein/silver carp surimi/gel properties分类
轻工纺织引用本文复制引用
王嵬,马兴胜,仪淑敏,徐永霞,李学鹏,邵俊花,励建荣..面筋蛋白和大米蛋白对鲢鱼鱼糜凝胶特性的影响[J].食品科学,2017,38(11):46-51,6.基金项目
国家自然科学基金面上项目(31571868) （31571868）
辽宁省教育厅重点实验室基础研究项目(LZ2015002 （）
LZ2014047) （）
