中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 秘鲁鱿鱼肌原纤维蛋白提取和加热条件对其凝胶特性的影响 食品科学 2013,34 (14) 126-130
Position: Home > Articles > Effects of Extraction and Heating Conditions on Gel Characteristics of Dosidicus gigas Myofibrillar Protein FOOD SCIENCE 2013,34 (14) 126-130

秘鲁鱿鱼肌原纤维蛋白提取和加热条件对其凝胶特性的影响

作  者：
周逸;金淼;徐亦及;唐剑波;杨文鸽
单  位：
宁波大学海洋学院
关键词：
秘鲁鱿鱼;肌原纤维蛋白;提取条件;保水性;凝胶特性
摘  要：
目的:探讨提取和加热条件对秘鲁鱿鱼肌原纤维蛋白凝胶特性的影响。方法:以秘鲁鱿鱼肉为原料,分析测定不同提取条件和加热方式下鱿鱼肌原纤维蛋白的凝胶特性。结果:提取液KCl浓度、pH值对鱿鱼肌原纤维蛋白的凝胶特性有极显著影响。低离子强度下时,形成的凝胶较致密,其凝胶保水性和质构特性(硬度、弹性、黏性)较佳;提取液pH值的增加有利于形成良好的凝胶网络,但当pH值超出一定范围后,保水性和质构特性降低。加热方式对鱿鱼蛋白形成的凝胶特性影响极显著。随着高温段加热温度的升高,凝胶的保水性维持在较高水平,硬度、弹性、黏性显著增加;而低温(40℃)段加热时间在一定范围内时,凝胶保水性和质构特性较佳;结论:KCl浓度0.2mol/L、提取液pH7.0、低温(40℃)加热时间60～80min、高温段加热温度90℃时,鱿鱼肉肌原纤维蛋白形成的凝胶特性较优。
译  名：
Effects of Extraction and Heating Conditions on Gel Characteristics of Dosidicus gigas Myofibrillar Protein
作  者：
ZHOU Yi,JIN Miao,XU Yi-ji,TANG Jian-bo,YANG Wen-ge*(School of Marine Sciences,Ningbo University,Ningbo 315211,China)
关键词：
Dosidicus gigas;myofibrillar protein;extraction condition;WHC;gel properties
摘  要：
Objective: To explore the effects of extraction and heating conditions on gel properties of Dosidicus gigas myofibrillar protein.Methods: Dosidicus gigas meat was used as the raw material,and gelation properties of myofibrillar protein under different extraction and heating conditions were analyzed.Results: 1) KCl concentration and its pH had an extremely significant effect on gelation properties.At low ionic concentration,the formed gel had a compact structure and superior water-holding capacity(WHC),hardness,springiness and stickiness,as well as better gel networks as the increase of pH,but worse water-holding capacity(WHC) and texture could be observed when pH was beyond a certain range.2) The heating mode had an extremely significant effect on gel characteristics.With increasing temperature,the WHC of gel was maintained at a high level,and the hardness,springiness and stickiness of the gel revealed a significant increase.WHC and textural characteristic of the gel were better in a certain range of heating time at 40 ℃.Conclusion: Good gel properties can be formed from the squid myofibrillar protein extracted with 0.2 mol/L(pH 7.0) KCl after two-stage heat treatment at 40 ℃ for 60 to 80 min and then at 90 ℃ for 30 min.

相似文章

导出引用
计量
文章访问数: 7
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46