期刊论文

Effects of pH on gel properties of grass carp surimi added with L-arginine

中文

华中农业大学学报

1000-2421

2018

37

5

110-116

10.3969/j.issn.1000-1190.2018.05.016

31601502:国家自然科学基金 CARS-45-27:现代农业产业技术体系建设专项

本校为其他机构

以草鱼(Ctenopharyngodon idellus)鱼糜为研究对象,采用二段加热方式制备鱼糜凝胶,研究pH值对添加L-精氨酸的草鱼糜凝胶特性的影响。结果表明,与未添加L-精氨酸试验组比较,添加0.65%L-精氨酸后,鱼糜凝胶的持水性、凝胶强度、质构特性、流变特性以及微观结构均得到了显著改善,但白度值显著降低;与未经酸调节试验组比较,经酸调节处理后,鱼糜凝胶的白度值显著升高,而持水性、凝胶强度、质构特性、流变特性以及微观结构均显著下降。研究结果说明,L-精氨酸改善草鱼糜的凝胶性能是由它的强碱性及其基团与蛋白质分子之间发生相互作用共同所致。

The effects of pH on gel properties of L-arginine-added grass carp surimi were studied. The surimi gels were made with two-stage heating method.The results showed that water-holding capacity, gel strength,textural characteristics,rheological properties and microstructure of the surimi gel were improved after adding 0.65%L-arginine,comparing to the L-arginine-free test group(P