外源添加剂对小龙虾虾糜制品凝胶特性的影响及协同效应OA北大核心CSTPCD
Effect and synergy of different exogenous additives on gel properties of the crayfish surimi products
[目的]探究外源添加剂对小龙虾虾糜制品凝胶特性的作用.[方法]试验设计了3种外源添加剂羟丙基二淀粉磷酸酯(hydroxypropyl distarch phosphate,HPDSP)、大豆分离蛋白(soy protein isolate,SPI)和谷氨酰胺转氨酶(glutamine transaminase,TGase)不同添加量,探究三者单独添加及三者的复配物(HST)对小龙虾虾糜凝胶强度、水分分布、流变学特性、蛋白质二级结构以及微观结构等的…查看全部>>
[Objective]This study aimed to investigate the effect of exogenous additives on gel properties of crawfish surimi products.[Methods]The experiment was designed with different amounts of hydroxypropyl distarch phosphate(HPDSP),soy protein isolate(SPI),and glutamine transaminase(TGase).After clarifying the addition amounts of the above three exogenous additives(HPDSP,SPI,TGase),the effects of the three additives alone and the combination of the three additives…查看全部>>
房思维;余进祥;郭全友;包海蓉;胡火根
上海海洋大学食品学院,上海 201306江西省水生生物保护救助中心,江西 南昌 330029中国水产科学院研究院东海水产研究所,上海 200090上海海洋大学食品学院,上海 201306江西省水生生物保护救助中心,江西 南昌 330029
小龙虾虾糜羟丙基二淀粉磷酸酯大豆分离蛋白谷氨酰胺转氨酶凝胶特性协同效应
crayfishsurimiHPDSPSPITGasegel propertiessynergistic effects
《食品与机械》 2024 (8)
23-32,10
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