文章摘要
谭芦兰;唐宏刚;杨慧娟;肖朝耿;孟祥河;陈黎洪;任发政;郭慧媛;任大喜;程雅锦.魔芋胶对咸蛋清蛋白热诱导凝胶特性的影响[J].中国食品学报,2019,19(8):70-77
魔芋胶对咸蛋清蛋白热诱导凝胶特性的影响
  
DOI:
中文关键词: 咸蛋清  蛋清蛋白  魔芋胶  凝胶特性
英文关键词: salted duck egg white  egg white protein  konjac gum  gel properties
基金项目:国家重点研发计划项目(2018YFD0400300);国家蛋鸡产业技术体系岗位科学家项目(CARS-40-K26)
作者单位
谭芦兰;唐宏刚;杨慧娟;肖朝耿;孟祥河;陈黎洪;任发政;郭慧媛;任大喜;程雅锦 浙江工业大学海洋学院杭州310014浙江省农业科学院食品科学研究所杭州310021中国农业大学食品科学与营养工程学院北京100038浙江大学动物科学学院杭州310029浙江田歌实业股份有限公司浙江金华321200 
摘要点击次数: 15
全文下载次数: 0
中文摘要:
      目的:研究魔芋胶对咸蛋清蛋白(SDEW)凝胶特性的影响,并对其机理进行探讨。方法:采用质构、色差、微观结构分析等方法观察魔芋胶对SDEW凝胶的质地剖面分析、持水力、物理外观和微观结构的影响,并结合SDEW表面疏水性、巯基含量等指标的变化,探讨魔芋胶与SDEW相互作用及其对SDEW凝胶特性变化的机理。结果:SDEW的凝胶质构、持水力、色差亮度及微观结构均随魔芋胶添加量的增加变化显著。当魔芋胶添加量0.6%~1.0%时,与对照组相比,SDEW凝胶硬度提高16.42%,凝胶持水力从67.97%增加到85.73%,色差亮度值升高,黄度值与红度值略微下降,表面微观结构由疏松多孔逐渐转为平滑均匀。添加魔芋胶后,SDEW的表面疏水性增加111.11%,表面巯基含量从11.34%增到62.64%,总巯基含量从129.69%降到72.50%。结论:魔芋胶添加量在0.6%~1.0%范围时,与SDEW间存在相互作用,并显著改善了SDEW的凝胶性能。
英文摘要:
      Objective: The effects of different amounts of konjac gum on the gel properties of Salted Duck Egg White (SDEW) were studied and the mechanism was discussed. Methods: The effects of konjac gum addition on the texture (TPA), water holding capacity, physical appearance and microstructure of SDEW gel were determined by texture analysis, color difference analysis and microstructure analysis. The mechanism of the interaction between konjac gum and SDEW to change the gel properties of SDEW was discussed combined with the changes of surface hydrophobicity and thiol content of SDEW. Result: The gel texture, water holding capacity, color difference brightness and microstructure of SDEW showed significant improvement with the addition of konjac gum. Compared with the control, when the addition range of konjac gum reached 0.6%-1.0%, the hardness of SDEW gel was significantly different from that of konjac gum (P<0.05), and the optimal gel hardness increased by 16.42%. The hydraulic power increased from 67.97% to 85.73%, the chromatic aberration brightness value increased, the yellowness value and the redness value decreased slightly, and the surface microstructure gradually changed from loose porous to smooth and uniform. After adding konjac gum, the surface hydrophobicity of SDEW increased by 111.11%, the surface sulfhydryl content increased from 11.34% to 62.64%, and the total sulfhydryl content decreased from 129.69% to 72.50%. Conclusion: When the content of konjac gum is added in the range of 0.6%-1.0%, which can interact with SDEW and significantly improve the gel properties of SDEW.
查看全文   查看/发表评论  下载PDF阅读器
关闭

手机扫一扫看
分享按钮