Influence mechanisms of different setting time at low temperature on the gel quality and protein structure of Solenocera crassicornis surimi  

作　　者：Jingjing Tong Ru Jia Geran Xia Xinxin Zhang Shutong Zhang Huamao Wei Wenge Yang 

机构地区：[1]College of Food and Pharmaceutical Sciences,Ningbo University,315211,China [2]Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province,315211,China

出　　处：《Food Bioscience》2023年第1期1109-1116,共8页食品生物科学（英文）

基　　金：supported by the National Key R&D Program of China(2020YFD0900903);the Public Interest Science and Technology Plan of Ningbo(2019C10007);the National Natural Science Foundation of China(32001731);the Natural Science Foundation of Ningbo(202003N4125).

摘　　要：The effect of setting time(0-36 h)at 4℃ on the quality changes of shrimp(Solenocera crassicornis)gel was evaluated in this study.The quality of shrimp gel over setting time was evaluated by physical properties including gel strength,drip loss,moisture distribution and microstructure.The physical properties of the shrimp gel were effectively improved after more than 24 h of setting.In addition,the mechanism of the shrimp gel formation was also studied by combining chemical bonds,total sulfhydryl,disulfide bond,intrinsic fluorescence spectra and protein pattern.The results indicated that the main forces affecting the physical properties of the shrimp gel were hydrogen bond and hydrophobic interaction,and the formation of disulfide bond during the setting process was beneficial to the construction of a uniform gel structure.Overall,setting for 24-30 h at 4℃ was an effectual way to improve the shrimp gel qualities.

关 键 词：Solenocera crassicornis Shrimp gel Setting time Protein structure Gel quality 

分 类 号：TS201[轻工技术与工程—食品科学]