摘要
研究了葡萄糖氧化酶(GOD)对鱼糜制品的改良作用。结果表明,在金线鱼中添加不同浓度的GOD,均可使其凝胶的破断强度、破断距离、凝胶强度及持水性增加,而对其白度无影响。当加工工艺为40℃30 min至90℃20 min时,添加0.5‰的GOD对鱼糜制品质构改良的效果最明显,凝胶强度提高18.2%。对鱼糜盐溶蛋白及肌动球蛋白浊度、巯基的分析表明,GOD可促进金线鱼鱼糜蛋白中巯基的氧化交联,形成不溶性蛋白质。
The purpose of this paper is to review the amelioration of glucose oxidase（GOD） on the surimi products.It turned out that, adding different concentrations of GOD in the threadfin bream, can make the gel breaking strength,breaking distance, gel strength and hold water of products increase, and no influence on its whiteness; processing technic：40 ℃ 30 min-90 ℃ 20 min. When adding 0.5‰ of GOD, the quality improvement effectof surimi products is most obvious, gel strength increased by 18.2%. The change of surimi salt soluble protein and the analysis of actomyosin turbidity, thiol showed that GOD can promote the sulfydrylof threadfin bream protein oxidize crosslinking to form the insoluble protein.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第8期59-64,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
"十二五"农村领域国家科技计划课题(2012BAD28B05-04)
国家农业科技成果转化资金项目(2012GB2C410514)
厦门市重大产业技术攻关项目(3502Z20121034)
关键词
葡萄糖氧化酶
鱼糜制品
凝胶强度
蛋白浊度
巯基
glucose oxidase
surimi product
gel strength
protein turbidity
sulfydryl
作者简介
付璐璐，女，1988年出生，硕士生
通讯作者：赵建新E-mail：jxzhao@jiangnan．edu．cn
