共查询到18条相似文献,搜索用时 62 毫秒
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以草鱼鱼鳞为原料,采用酶解法提取鱼鳞中的胶原蛋白,用正交实验优化提取工艺,并测定了鱼鳞的基本组成成分和鱼鳞胶原蛋白的氨基酸组成。 相似文献
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为了解裹层配方、油炸时间和预处理条件对油炸裹层吸油量的影响,研究了烘箱预干燥0、15和30min的四种(纯小麦粉,添加羟丙基甲基纤维素(HPMC),添加黄原胶和添加鱼鳞胶原蛋白)配方的面糊在180℃油炸条件下,水分含量和油含量随油炸时间的变化情况,及裹层在油炸过程中的传质动力学。结果表明:添加了HPMC和黄原胶的裹层在油炸过程中的含水量高,吸油量低。预干燥条件会影响裹层在油炸过程中的传质速率,预干燥时间越长,水分扩散率越低,油脂移动的速率也越低。菲克第二定律和一级动力学方程的预测结果与实验结果拟合度较高,可以很好的描述水分扩散和油脂移动过程。 相似文献
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Suhaila Mohamed Norhasimah Abd Hamid Mansoor Abdul Hamid 《Journal of the science of food and agriculture》1998,78(1):39-45
Frying batters are used to add value to a product by improving texture, flavour, weight and volume and reducing water loss during frying which, in turn, lessens oil absorption. The physical characteristics of fried batters were studied using model systems based on rice flours. Crispness was positively correlated with amylose content, while oil absorption was negatively correlated with amylose content. Addition of pregelatinised rice flour improved crispness but resulted in increased oil absorption because of the porous nature of the fried product. Amongst the proteins (egg yolk, gluten, skimmed milk, whey and ovalbumin) studied, ovalbumin was able to reduce oil absorption and improve the crispness of the fried batter. Addition of calcium chloride also reduced oil absorption and improved crispness, while a little oil reduced the oil content of the fried batter and improved its taste. Addition of ovalbumin, oil or calcium chloride beyond the optimal levels reduced crispness and increased oil absorption in a linear manner. Modified tapioca starch and diglyceride emulsifiers improved crispness but increased oil absorption. The amount of water added to the formulation affected the physical characteristics of the fried batter. The optimal formulation for a crisp frying batter with reasonably low oil absorption was an amylose/amylopectin ratio of about 18: 67; with (g kg−1) 850 pregelatinised rice flour; up to 150 modified tapioca starch; 30 ovalbumin; 1 calcium chloride; 20 oil; 20 emulsifier and a water/flour ratio of 2:1. © 1998 Society of Chemical Industry. 相似文献
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鱼鳞胶原蛋白提取及抗氧化活性初探 总被引:2,自引:0,他引:2
比较鱼鳞胶原蛋白提取方法,观察其体内外抗氧化作用,为鱼鳞开发利用奠定基础。通过水提法、酸法及酸法与热水提取相结合的方法提取鱼鳞胶原蛋白,体外观察鱼鳞胶原蛋白对超氧阴离子(·O2-)、羟自由基(·OH)的清除作用。体内观察水提法胶原蛋白对小鼠血清、肝脏、大脑中SOD、CAT含量的影响。结果表明:水提法及酸法与热水相结合的方法得到的胶原蛋白提取率明显优于酸法的提取率,3种方法得到的胶原蛋白对·O2-、·OH均具有良好的清除作用,并呈一定的剂量依赖关系;水提法得到的胶原蛋白能明显提高小鼠血清、肝脏、大脑中的SOD、CAT含量。水提法可很好提取鱼鳞胶原蛋白,且得到的胶原蛋白具有显著的抗氧化生物活性。 相似文献
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