β-环糊精、单甘酯和黄原胶在鸡肉糜中的抗淀粉老化特性  

Effect of β-Cyclodextrin, Monoglycerides and Xanthan Gum on the Anti-Staling Property in Chicken Surimi

作　　者：张沫[1] 曹苏文[1] 杨玉玲[1] 游远[1] 

机构地区：[1]南京财经大学食品科学与工程学院江苏省粮油品质控制及深加工技术重点实验室,江苏南京210046

出　　处：《肉类研究》2014年第2期1-4,共4页Meat Research

基　　金：国家自然科学基金面上项目(31071570)

摘　　要：利用流变仪研究了β-环糊精、单甘酯和黄原胶这3种淀粉抗老化剂在鸡肉糜中的抗老化特性。单因素试验结果表明:添加质量分数为0.2%β-环糊精抑制淀粉在肉糜中的老化作用效果较好;随着单甘酯和黄原胶质量分数增加,鸡肉糜抗淀粉老化的能力均逐渐提高。正交试验结果表明:当β-环糊精质量分数0.15%、单甘酯质量分数0.15%和黄原胶质量分数1.5%时,鸡肉糜抗老化效果最好。影响淀粉老化的因素顺序为黄原胶、单甘酯和β-环糊精。The impact of β-cyclodextrin,monoglyceride and xanthan gum on the anti-staling property of chicken surimi was studied using a rheometer.Single factor experiments showed that the addition of 0.2％ （m/m） β-cyclodextrin had a better effect on the anti-staling property of chicken surimi.When the concentration of monoglyceride and xanthan gum increased gradually,the anti-staling ability of chicken surimi increased.The results of orthogonal array experiments showed that the highest anti-staling property was obtained for chicken surimi with the addition of 0.15％ （m/m） β-cyclodextrin,0.15％ （m/m） monoglyceride and 1.5％ （m/m） xanthan gum.The anti-staling property of chicken surimi was affected in decreasing order of important by xanthan gum,monoglycerides and β-cyclodextrin.

关 键 词：淀粉 抗老化 Β-环糊精 单甘酯 黄原胶 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]