肉类研究2024，Vol.38Issue(7)：1-7,7.DOI:10.7506/rlyj1001-8123-20240428-101
改性魔芋葡甘聚糖的疏水性对鱼糜凝胶特性的影响
Effect of the Hydrophobicity of Modified Konjac Glucomannan on the Characteristics of Surimi Gel
摘要
Abstract
Konjac glucomannan(KGM)with a contact angle 60.6° was used as raw material to prepare de-acetylated konjac glucomannan(DKGM)(contact angles of 42.7° and 53.5°)and carboxymethylated konjac glucomannan(CKGM)(contact angles of 68.5° and 72.7°).The effect of the hydrophobicity of modified KGM on the characteristics of silver carp surimi gel was studied.The results showed that the whiteness of the surimi gel added with KGM was 78.20,and the whiteness of the surimi gels added with DKGM and CKCM was 76.77-76.83 and 75.75-75.97,respectively.Compared with KGM,addition of DKGM with contact angles of 42.7° and 53.5° increased the gel strength of surimi by 50%and 73%,respectively;addition of CKGM with contact angles of 68.5° and 72.7° increased the gel strength of surimi by 60%and 43%,respectively.The changes of hardness,elasticity,cohesiveness,chewiness,resilience and water-holding capacity were consistent with the changing trend of gel strength.With the increase in DKGM's hydrophobicity,the chemical interactions of the surimi gel added DKGM increased,the relative content of α-helix decreased,the relative content of β-sheet increased,the thermal stability of myosin increased,and the network structure became denser.The opposite results were observed with the addition of CKGM.The above results indicate that the modification method and hydrophobicity of KGM jointly affect the gel properties of surimi.关键词
改性多糖/魔芋葡甘聚糖/疏水性/鱼糜凝胶特性Key words
modified polysaccharides/konjac glucomannan/hydrophobicity/characteristics of surimi gel分类
轻工纺织引用本文复制引用
龙康源,张思瑾,Yongsawatdigul JIRAWAT,尹涛,尤娟,刘茹,马华威..改性魔芋葡甘聚糖的疏水性对鱼糜凝胶特性的影响[J].肉类研究,2024,38(7):1-7,7.基金项目
国家现代农业产业技术体系建设专项(CARS-45) （CARS-45）
广西重点研发计划项目(AB23026035 （）
AB23026134) （）
