摘要
以采珠后的蚌肉为试验对象,研究谷氨酰胺转氨酶(TG酶)及辅料对蚌肉肉糜凝胶硬度、内聚性和弹性质构特性的影响。结果表明:TG酶改善蚌肉糜凝胶性的最佳作用条件为:酶的添加量2%,pH 7,45℃反应1.0h。蚌肉肉糜凝胶性得到了良好的改善,该条件下的硬度为5 910.647g,内聚性为0.820,弹性为0.914。辅料的添加也能改善蚌肉糜凝胶性质,马铃薯淀粉、蛋清蛋白和大豆分离蛋白的最佳添加量分别为6%,6%和9%。为蚌肉糜制品的质构性质优化提供了理论依据。
The influence of TGase and additives on gel hardness, cohe siveness and springiness of mussel surimi after picking pearls was studied. The results showed that the optimal TGase amount was 2, pH was 7, at 45 ℃ for 1.0 h. The TGas0=can significantly en hance the texture properties of mussel surimi.＇ The gel Hardness could reach 5 910.647 g, cohesiveness was 0.820 and springiness was 0.914. Additive agents could enhance gel properties as well, the opti- mal amount of potato starch, egg white and gluten were 6%, 6%and 9 % respectively. It provides a theorclical foundation for the opti mization of texture properties of mussel surimi.
出处
《食品与机械》
CSCD
北大核心
2016年第9期12-16,共5页
Food and Machinery
基金
湖南文理学院博士科研启动项目(编号:14BSQD04)
湖南文理学院生命科学学院省级平台开放课题项目(编号:SKYPT201610)
湖南文理学院大学生研究性学习和创新性实验计划项目
