摘要
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<0.05).However,whiteness of the surimi gel with 0.65%L-arginine adding was significantly decreased(P<0.05).When pH of L-arginine added surimi was adjusted to 6.5,whiteness value of the surimi gel was significantly higher than that of the unadjusted groups.But water-holding capacity,gel strength,textural characteristics,rheological properties and microstructure of adjusted surimi gel were significantly lower than that of unadjusted surimi gel(P<0.05).It is indicated that L-arginine can improve the gel properties of grass carp surimi.The strong basicity of L-arginine and the interactions between L-arginine groups and surimi protein molecules is the reason for that.
作者
关宏
丁玉琴
尤娟
熊善柏
GUAN Hong;DING Yuqin;YOU Juan;XIONG Shanbai(College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Huazhong Agricultural University,Wuhan 430070,China;College of Food Science and Engineering/National Engineering Laboratory for Deep Processing of Rice and By-Products,Central South University of Forestry and Technology,Changsha 410018,China)
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2018年第5期110-116,共7页
Journal of Huazhong Agricultural University
基金
国家自然科学基金青年项目(31601502)
国家现代农业产业技术体系专项(CARS-45-27)
作者简介
关宏,硕士研究生.研究方向:水产品加工及贮藏工程.E-mail:1518790796@qq.com。;通信作者:熊善柏,教授.研究方向:水产品加工及贮藏工程.E-mail:xiongsb@mail.hzau.edu.cn。
