食品与机械2017，Vol.33Issue(5)：30-34,53,6.DOI:10.13652/j.issn.1003-5788.2017.05.006
可得然胶对肌球蛋白凝胶冻融稳定性的影响
Effects of curdlan on the freeze-thaw stability of myosin gel
王培森 1李倩如 2江文韬 1缪松 2张龙涛 1郑宝东2
作者信息
- 1. 福建农林大学食品科学学院,福建 福州 350002
- 2. 中爱国际合作食品物质学与结构设计研究中心, 福建 福州 350002
- 折叠
摘要
Abstract
In order to investigate the effects and mechanization of curdlan on the free-thaw stability of surimi, gel strength and water holding capacity of myosin gel model in freeze-thaw cycles were observed.The intermolecular force, water distribution and microstructure were determined by LF-NMR, FT-IR and SEM respectively.The result showed that 1% curdlan increased the gel strength and water holding capacity and alleviated the reduction of gel strength and water holding capacity during freezing and thawing cycle.The addition of curdlan strengthened the hydrogen bonding inter myosin,which led to the formation of a compact three-dimensional network structure of myosin gel.Moreover, the liquidity of different components of water and the immobile water shifted into free water decreased, and the freeze-thaw stability and water holding capacity were increased.关键词
肌球蛋白/冻融处理/可得然胶/稳定性Key words
myosin/freeze-thaw cycles/curdlan引用本文复制引用
王培森,李倩如,江文韬,缪松,张龙涛,郑宝东..可得然胶对肌球蛋白凝胶冻融稳定性的影响[J].食品与机械,2017,33(5):30-34,53,6.
