期刊论文

The pH-shifting technology for surimi and its gelation mechanism review and prospect

中文

食品工业科技

1002-0306

2018

39

11

301-306

10.13386/j.issn1002-0306.2018.11.052

本校为第一机构

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...

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 pro...