Position: Home > Articles > Performance Improvement of Silver Carp Surimi-protein Soybean Composite Products
FOOD SCIENCE
2007,28
(9)
72-74
白鲢鱼糜-大豆蛋白复合物性能改良的研究
作 者：
周颖越;蔡盛捷;须晓萍;陈仁玮
单 位：
上海水产大学食品学院
关键词：
鱼糜-大豆蛋白-水复合物;结冷胶;钙离子;柠檬酸钠;持水性;折叠性;凝胶强度
摘 要：
本实验就结冷胶对白鲢鱼糜-大豆蛋白复合物的凝胶性能做了一些探讨,并初步确定了改良剂结冷胶、钙离子及柠檬酸钠的添加量。结果表明:在鱼糜-大豆蛋白复合物中加入结冷胶有助于增强其凝胶性能,其凝胶强度显著增强,失水率下降,折叠性能提高。钙离子、柠檬酸钠含量对结冷胶的功效有很大的影响。本研究确定在鱼糜-大豆蛋白-红薯淀粉比例等于85g:5g:10g时,结冷胶的含量为0.2g、CaCl2含量为0.5579g、柠檬酸钠含量0.60g时,其凝胶性能最好。
译 名：
Performance Improvement of Silver Carp Surimi-protein Soybean Composite Products
作 者：
ZHOU Ying-yue,CAI Sheng-jie,XU Xiao-ping,CHEN Ren-wei(College of Food Science,Shanghai Fisheries University,Shanghai 200090,China)
关键词：
surimi-protein soybean-water composite products;Gellan gum;Ca~(2+);sodium citrates;water-holding capacity;folding performance;gel strength
摘 要：
This paper was researched in the study on gel of Gellan gum properties to silver carp surimi-protein soybean products.And initially identified the content of improver Gellan gum,Ca2+ and Sodium citrate.Result showed that adding Gellan gum in surimi-protein soybean composite products contributes to enhancing the gel property,the gel strength is significantly enhanced,accompanied by the increase water-holding capacity and the increase of folding performance.The content of Ca2+,sodium citrates have great influence to the effectiveness of Gellan gum.This research identified when the ratio among surimi-soybean protein-sweet potato starch equal to 85g:5g:10g,the content of Gellan gum is 0.2g,the content of CaCl2 is 0.0579g,and the content of sodium citrates is 0.60g,in such conditions,the gel property is best.
导出引用
计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
