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作 者:徐莉娜 贺海翔 罗煜[1] 付湘晋[1] 张琳[1] 丁玉琴[1] XU Li-na;HE Hai-xiang;LUO Yut;FU Xiang-jin;ZHANG Lin;DUNG Yu-qin(College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;Hunan Hong-Xing-Long Xianglian Food Co., Ltd., Xiangtan 411200, China)
机构地区:[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]湖南宏兴隆湘莲食品有限公司,湖南湘潭411200
出 处:《食品工业科技》2018年第11期301-306,共6页Science and Technology of Food Industry
摘 要:鱼糜是我国低值淡水鱼深加工的主要研究方向之一,但由于低值淡水鱼个体小、刺多,现有工艺得率低,而pH-shifting技术能显著提高低值鱼鱼糜得率,且凝胶强度更好或相当。因此,该技术被认为是很有工业化前景的鱼糜加工新技术。本文综述了近年来的研究进展,包括pH-shifting工艺对鱼糜蛋白组成、鱼糜蛋白质分子结构、鱼糜胶凝特性、蛋白降解、蛋白交联及鱼糜凝胶微结构的影响。并提出以下观点:可采用蛋白质组学方法研究pH-shifting工艺对鱼糜蛋白质组成的影响,解析各蛋白组分在胶凝过程中的作用;pH-shifting鱼糜凝胶是蛋白聚集体与未变性蛋白的混合凝胶,可从共混胶凝、微相分离的角度研究pH-shifting鱼糜凝胶微结构形成机制。Surimi is one of the main deep processed products of low value freshwater fish, but because of the small size and numerous small bones, the yield of traditional surimi process (water- washing) is very low. The pH - shifting process can significantly improve the yield of surimi, and obtain higher or equivalent gel strength, is considered a new technology of surimi processing with great potential for industrialization. This paper reviewed the latest literatures related pH-shifting process, including:the effect of pH- shifting process on the protein composition of surimi, molecule structure of protein, gelling properties of surimi, degrading and cross-linking of protein, and microstructure of surimi gel.Furthermore, following viewpoints were suggested:Using proteomie method to investigate the composition of protein of surimi and analyze the function of each protein component during gelation;Gel of pH-shifting surimi was a kind of mixed gel of protein aggregates and undenatured proteins, and the formation of mierostructure of the mixed gel could be investigated according to the theory of co-gelling and micro-phase separation.
关 键 词:pH-shifting技术 鱼糜 低值鱼 胶凝 共混胶凝 微相分离
分 类 号:TS254.1[轻工技术与工程—水产品加工及贮藏工程]
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