期刊论文

The Gelation Properties of Tilapia Minced Meat Induced by Glucono-δ-Lactone under Low Temperature

中文

云南农业大学学报(自然科学)

1004-390X

2020

35

4

700-707

10.12101/j.issn.1004-390X(n).201910029

国家自然科学青年科学基金项目（31701632,31601502）； 云南农业联合青年项目[2017FG001（-073）；

本校为其他机构

[目的]探讨葡萄糖酸内酯(GDL)调控对罗非鱼碎肉鱼糜低温酸诱导凝胶特性的影响.[方法]以罗非鱼(Oreochromis niloticus)碎肉为研究对象,测定不同GDL添加量(0、0.8％、1.6％、2.4％和3.2％)在4℃交联24 h后,pH、SDS-PAGE、游离巯基、化学作用力及凝胶特性的变化.[结果]罗非鱼碎肉在低温酸诱导凝胶形成过程中,随着GDL添加量的提高,肌球蛋白重链(MHC)呈下降趋势,游离巯基呈先下降后上升的趋势;GDL促进了二硫键的形成,但当GDL添加量为0.8％～3.2％时,二硫键含量并无显著性差异(P＞0.05).添加GDL降低了非特异性结合、离子键和氢键含量,提高了疏水相互作用.碎肉鱼糜凝胶的破断强度在2.4％GDL时达到最高...

[Purpose] Tilapia minced surimi mediated by glucono-δ-lactone (GDL) were investigated during low-temperature. [Methods] The tilapia (Oreochromis niloticus) minced meat was used as the research object, in order to elucidate the acid induced gelation properties of tilapia minced meat under low-temperature. The addition amount of GDL (0,0.8%, 1.6%, 2.4%, 3.2%) was added at 4 ℃ for 24 h, then the pH, SDS-PAGE, free sulfhydryl, chemical interactions and gel properties were measured. [ Results] During the process of low-temperature acid induced gel...