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 > 添加剂对秘鲁鱿鱼肌原纤维蛋白热诱导凝胶特性的影响 核农学报 2016,30 (8) 1568-1576
Position: Home > Articles > Effects of Additives on the Heat-induced Gel Characteristics of Myofibril Protein From Dosidicus gigas Journal of Nuclear Agricultural Sciences 2016,30 (8) 1568-1576

添加剂对秘鲁鱿鱼肌原纤维蛋白热诱导凝胶特性的影响

作  者：
王芝妍;周果;杨文鸽;徐大伦;金淼
单  位：
宁波大学海洋学院/浙江海洋高效健康养殖协同创新中心;宁波中盛产品检测公司
关键词：
秘鲁鱿鱼;添加剂;肌原纤维蛋白;凝胶特性
摘  要：
为探讨添加剂及其添加量对秘鲁鱿鱼肌原纤维蛋白热诱导凝胶特性的影响,以秘鲁鱿鱼为原料,在单因素试验基础上选择4种添加剂(壳聚糖、转谷氨酰胺酶、卡拉胶、海藻酸钠),通过响应面法建立肌原纤维蛋白凝胶硬度和添加剂用量之间的响应模型。结果表明,4种添加剂的最适添加量分别为:壳聚糖0.40%、转谷氨酰胺酶0.50%、卡拉胶0.90%、海藻酸钠0.25%,在此条件下秘鲁鱿鱼肌原纤维蛋白热诱导凝胶硬度达最大值859.85 g,保水性为96.34%。此复合添加剂能显著改善秘鲁鱿鱼肌原纤维蛋白的凝胶特性。研究结果为生产高品质的秘鲁鱿鱼凝胶制品提供了理论依据。
译  名：
Effects of Additives on the Heat-induced Gel Characteristics of Myofibril Protein From Dosidicus gigas
作  者：
WANG Zhiyan;ZHOU Guo;YANG Wenge;XU Dalun;JIN Miao;Collaborative Innovation Center for Zhejiang Marine High-efficiency and Healthy Aquaculture/School of Marine Science,Ningbo University;Ningbo Joysun Product Testing Service Company;
关键词：
Dosidicus gigas;;additive;;myofibril protein;;gel characteristics
摘  要：
To discuss the effect of additives and their additive amount on the gel properties of myofibrillar protein from Dosidicus gigas muscle,a response model for hardness of the gel and four kinds of additives( chitosan,TGase,carrageenan and sodium alginate) was established using response surface analysis methodology based on the single factor experiment. The results indicated that the optimal proportion of four kinds of additives was chitosan 0. 40%,TGase0. 50%,carrageenan 0. 90% and sodium alginate 0. 25%,respectively. Under the optimal condition,the hardness of myofibrillar protein gel reached the maximum of 859. 85 g with the WHC of 96. 34%. In conclusion,the compound additive has a significant improvement on the gel properties of myofibrillar protein from Dosidicus gigas muscle,which can provide the theory basis for production of high-quality gel products using Dosidicus gigas as raw materials.

相似文章

导出引用
计量
文章访问数: 9
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