豆粕蛋白对白鲢鱼糜凝胶特性的影响
TS254.1; 研究豆粕蛋白添加量对白鲢鱼糜凝胶特性的影响,并进一步从化学作用力、蛋白二级结构等角度分析影响原因.向冷冻白鲢鱼糜中分别添加 0%、0.5%、1.0%、1.5%和 2.0%的豆粕蛋白制备鱼糜凝胶,采用质构仪、傅里叶变换红外光谱仪等测定鱼糜凝胶的持水性、蒸煮损失率、白度值、质构特性、感官品质以及化学作用力、总巯基含量和蛋白质二级结构等指标.结果表明:当豆粕蛋白的添加量占冷冻白鲢鱼糜的 1.5%时,鱼糜凝胶的持水性、硬度、弹性、内聚性和咀嚼性分别为87.59%±1.44%、381.70±7.64 g、12.41±0.67 mm、0.89±0.02和38.60±0.14 mJ,且均升...
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| Published in | 食品工业科技 Vol. 44; no. 18; pp. 91 - 96 |
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| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
黄冈师范学院生物与农业资源学院,经济林木种质改良与资源综合利用湖北省重点实验室,大别山特色资源开发湖北省协同创新中心,湖北黄冈 438000
01.09.2023
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2022120015 |
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| Abstract | TS254.1; 研究豆粕蛋白添加量对白鲢鱼糜凝胶特性的影响,并进一步从化学作用力、蛋白二级结构等角度分析影响原因.向冷冻白鲢鱼糜中分别添加 0%、0.5%、1.0%、1.5%和 2.0%的豆粕蛋白制备鱼糜凝胶,采用质构仪、傅里叶变换红外光谱仪等测定鱼糜凝胶的持水性、蒸煮损失率、白度值、质构特性、感官品质以及化学作用力、总巯基含量和蛋白质二级结构等指标.结果表明:当豆粕蛋白的添加量占冷冻白鲢鱼糜的 1.5%时,鱼糜凝胶的持水性、硬度、弹性、内聚性和咀嚼性分别为87.59%±1.44%、381.70±7.64 g、12.41±0.67 mm、0.89±0.02和38.60±0.14 mJ,且均升至最高,同时蒸煮损失率降至最低,为 10.20%±0.52%,感官品质亦达最佳,白度值稍有降低.豆粕蛋白添加量为 1.5%时,鱼糜凝胶的疏水相互作用和总巯基含量均达到最大,形成了紧密的凝胶三维网状结构.此外,豆粕蛋白的添加对鱼糜蛋白二级结构的影响较小.综合考虑,当豆粕蛋白添加量为 1.5%时,有效地改善了鱼糜制品的凝胶特性. |
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| AbstractList | TS254.1; 研究豆粕蛋白添加量对白鲢鱼糜凝胶特性的影响,并进一步从化学作用力、蛋白二级结构等角度分析影响原因.向冷冻白鲢鱼糜中分别添加 0%、0.5%、1.0%、1.5%和 2.0%的豆粕蛋白制备鱼糜凝胶,采用质构仪、傅里叶变换红外光谱仪等测定鱼糜凝胶的持水性、蒸煮损失率、白度值、质构特性、感官品质以及化学作用力、总巯基含量和蛋白质二级结构等指标.结果表明:当豆粕蛋白的添加量占冷冻白鲢鱼糜的 1.5%时,鱼糜凝胶的持水性、硬度、弹性、内聚性和咀嚼性分别为87.59%±1.44%、381.70±7.64 g、12.41±0.67 mm、0.89±0.02和38.60±0.14 mJ,且均升至最高,同时蒸煮损失率降至最低,为 10.20%±0.52%,感官品质亦达最佳,白度值稍有降低.豆粕蛋白添加量为 1.5%时,鱼糜凝胶的疏水相互作用和总巯基含量均达到最大,形成了紧密的凝胶三维网状结构.此外,豆粕蛋白的添加对鱼糜蛋白二级结构的影响较小.综合考虑,当豆粕蛋白添加量为 1.5%时,有效地改善了鱼糜制品的凝胶特性. |
| Author | 胡婷 罗海英 吴芳 胡曼子 江舒 刘贝 |
| AuthorAffiliation | 黄冈师范学院生物与农业资源学院,经济林木种质改良与资源综合利用湖北省重点实验室,大别山特色资源开发湖北省协同创新中心,湖北黄冈 438000 |
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| Author_FL | WU Fang HU Manzi LUO Haiying LIU Bei HU Ting JIANG Shu |
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| DocumentTitle_FL | Effect of Soybean Meal Proteins on Gel Properties of Silver Carp Surimi |
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| Keywords | secondary structure 鱼糜 二级结构 化学作用力 surimi chemical forces 豆粕蛋白 gel characteristics 凝胶特性 soybean meal protein |
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| Title | 豆粕蛋白对白鲢鱼糜凝胶特性的影响 |
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