摘要
本文研究了不同添加量的魔芋葡甘聚糖、不同浓度的大黄鱼肌原纤维蛋白以及不同温度对大黄鱼肌原纤维蛋白-魔芋葡甘聚糖复合凝胶的凝胶强度的影响,并对复合凝胶的凝胶强度进行优化选择。结果表明,大黄鱼肌原纤维蛋白-魔芋葡甘聚糖复合凝胶在魔芋葡甘聚糖添加量为3.0g、大黄鱼肌原纤维蛋白浓度为40mg/mL、温度为80℃时所形成的复合凝胶的凝胶强度最优。
The effects of different KGM powder amount, different concentrations of the large yellow croaker myofibril protein and different temperature on the large yellow croaker myofibril protein - KGM composite gel strength were studied and optimized by the orthogonal experiment. The results showed that the strengths of composite gel were optimum when the concentration of KGM powder adding amount of myofibril protein was 3.0 g, the concentration of large yellow croaker was 40 mg/mL, temperature was 80℃.
作者
谢建华
庞杰
郑良燕
XIE Jian-hua;PANG Jie;ZHENG Liang-yan(College of Food Engineering, Zhangzhou Profession and Technology Institute, Zhangzhou 363000, China;College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
出处
《长春师范大学学报》
2019年第8期75-78,82,共5页
Journal of Changchun Normal University
基金
国家自然科学基金项目“基于拓扑结构的魔芋葡甘聚糖链稳定性研究”(31471704)
福建省科技计划项目“漳州市食品产业技术研究院建设”(2018N2002)
漳州市急需紧缺专业技术人才项目
