• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>RSC Advances >Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations
【24h】

Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations

机译：Amur Sturgeon（Acipenser Schrenckii）Surimi在减少和常规盐浓度下改善了Amur Sturgeon（Acipenser Schrenckii）的凝胶属性

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

This study examined the gel properties of Acipenser schrenckii ( A. schrenckii ) surimi with 10 and 30 g kg ~(?1) of added lecithin at reduced-salt (3 g kg ~(?1) NaCl) and regular-salt (30 g kg ~(?1) NaCl) concentrations. The results suggested that the gel properties of A. schrenckii surimi were strongly salt-dependent. Notably, regular-salt surimi gels showed better properties than reduced-salt surimi in all analyses. However, with the addition and increased levels of lecithin, the hydrogen bond formation and β-sheet content of low-salt surimi gels significantly increased ( P < 0.05). The rheological patterns demonstrated higher elasticity and the gel strength, textural properties, and water holding capacity were also enhanced by lecithin ( P < 0.05). The SEM analysis showed that the protein formation induced by lecithin was able to fill the empty voids and reinforce the microstructures. Unlike in reduced-salt surimi, the influence of higher salt concentration was more dominant in regular-salt surimi diminishing the effects of lecithin. The only adverse effect of lecithin found in this study was the decreasing of whiteness, especially when lecithin added up to 3% in both salt conditions. However, there was no significant damage to the overall gel properties.
机译：该研究检测了acipenser schrencki（A. schrenckii）Surimi的凝胶性质，其中10-30g kg〜（α1）加入的卵磷脂（3g kg〜（α1）NaCl）和常规盐（30 G kg〜（α1）NaCl）浓度。结果表明，Schrenckii Surimi的凝胶性质强烈依赖于含盐。值得注意的是，在所有分析中，常规盐素凝胶显示出比减盐素酸的特性更好。然而，随着卵磷脂的添加和增加水平，低盐素凝胶的氢键形成和β-片状含量显着增加（P <0.05）。流变模式表现出更高的弹性和凝胶强度，卵磷脂的凝胶强度，污水持有能力（P <0.05）。 SEM分析表明，卵磷脂诱导的蛋白质形成能够填充空空隙并加强微观结构。与盐酸盐素不同，常规盐素浓度的影响更大，常规盐素减少卵磷脂的影响。本研究中发现的卵磷脂的唯一不良反应是白度的降低，特别是当卵磷脂在盐条件下增加3％时。但是，对整个凝胶属性没有显着损害。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号