摘要
为了探索可得然胶对鱼糜制品冻融稳定性的影响及作用机理,以肌球蛋白凝胶为模型,研究可得然胶的添加对其循环冻融过程中凝胶强度、持水率的影响,并通过低场核磁共振(LF-NMR)、傅里叶红外光谱(FT-IR)、扫描电镜(SEM)等手段分别测定添加可得然胶对肌球蛋白凝胶水分分布、分子间作用力、微观结构的影响,探讨作用机理。结果表明:添加1%可得然胶可提高肌球蛋白凝胶的凝胶强度和保水性,减缓循环冻融过程中凝胶强度和持水率的降低。添加可得然胶可增强肌球蛋白内部的氢键作用,使蛋白凝胶形成密实的三维网络结构,降低肌球蛋白凝胶中不同组分水的流动性,同时降低不易流动水向自由水的转化量,从而使蛋白凝胶冻融稳定性和持水率得到提高。
In order to investigate the effects and mechanization of curdlan on the free-thaw stability of surimi, gel strength and water holding capacity of myosin gel model in freeze-thaw cycles were oh- served. The intcrmolecular force, water distribution and micrustruc ture were determined by I.F-NMR, FT IR and SEM respectively. The result showed that 1% curdlan increased the gel strength and water holding capacity and alleviated the reduction of gel strength and water holding capacity during freezing and thawing cycle. The addition of curdlan strengthened the hydrogen bonding inter myosin, which led to the formation of a compact three dimensional network structure of myosin gel. Moreover, the liquidity of different components of water and 1he immobile waler shifted into frye water decreased, and the freeze-thaw stability and water holdingcapacity were increased.
出处
《食品与机械》
CSCD
北大核心
2017年第5期30-34,53,共6页
Food and Machinery
