超声波破壁工艺对鸭血凝胶特性的影响  

Effect of breaking of cell wall by ultrasonic on gel characteristics of duck blood

作　　者：陈菲[1,2] 王道营[1] 诸永志[1] 刘红锦[1] 刘芳[1] 张牧焓[1] 蒋宁[1] 徐为民[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《江苏农业学报》2012年第1期181-185,共5页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省农业科技自主创新基金项目[CX(11)4028;CX(10)230]

摘　　要：为研究超声波破壁处理对鸭血凝胶特性的影响,以不破壁鸭血为对照,对超声波破壁处理鸭血凝胶形成过程中的动态流变性质、凝胶保水性、凝胶质构、水分存在状态、微观结构以及蛋白质变性等进行了检测。结果表明,与不破壁处理相比,破壁使鸭血豆腐的保水性增加,可移动水占全部状态水的比例增加,凝胶速率和凝胶强度增加,鸭血蛋白更易变性。In order to study the effect of breaking of cell wall by ultrasonic on gel characteristics of duck blood,the dynamic rheological characteristics during the gel formation,as well as water retention,water state,gel texture,microstructure,protein denaturation were detected.No breaking was set as control.Compared to the control,the water retention of duck blood tofu increased,the proportion of mobile water in total was enhanced,the get-forming speed and gel strength were improved,and the blood protein denatured more easily.

关 键 词：破壁 鸭血 凝胶特性 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]