鱼种和亲水胶体对鱼糜制品凝胶性质的影响

考察了添加复合亲水胶体对鲢鱼、带鱼、金线鱼等鱼糜制品凝胶特性的影响。结果发现,添加亲水胶体后,带鱼鱼糜制品凝胶强度从58.38 g·cm提高至107.27 g·cm,金线鱼鱼糜制品从328.68 g·cm下降至137.55 g·cm,但鲢鱼鱼糜制品没有明显变化。另一方面,添加亲水胶体后鱼糜制品的硬度、粘结性、咀嚼性等发生下降,但水分含量、持水性、蒸煮吸水率均有显著提高。而且,添加亲水胶体后带鱼鱼糜制品中肌球蛋白重链的降解受到一定的抑制。SEM结果发现亲水胶体可以填充到带鱼和鲢鱼鱼糜制品中,但在金线鱼鱼糜凝胶结构中容易形成胶体块状,导致凝胶强度下降。     

亲水胶体对蛋清热凝胶特性影响的研究进展

蛋清受热后具有良好的胶凝性。工业化食品生产中,比如鱼糜制品、面制品的加工中会加入蛋清或经干燥加工而成的蛋清粉改善产品的口感,从而对蛋清凝胶特性提出了更高的要求。亲水胶体作为多糖和蛋白质聚合物,已经被广泛应用于大豆分离蛋白和肌原纤维蛋白的改性研究,其良好的增稠性对蛋白质的凝胶特性有着促进作用。不同种类的亲水胶体对蛋清凝胶特性有着差异性影响。该文阐述了蛋清的凝胶机理,梳理了影响蛋清凝胶特性的关键因素,探讨了不同亲水胶体对蛋清凝胶特性的作用机理,为提高蛋清凝胶特性提供理论参考,并提出未来的研究方向。     

亲水胶体对大头狗母鱼鱼糜凝胶特性的影响

由于外观和易于腐败的特点,大头狗母鱼在东南亚地区被认为是一种低值鱼类。有关蛇鲻(Saurida)的凝胶特性的研究很多,但是有关大头狗母鱼(Trachinocephalus myops)的凝胶特性鲜有研究。本实验主要采用质构分析法和动态流变学法,研究了亲水胶体对大头狗母鱼的凝胶特性和流变性质的影响。结果表明,添加不同种类的亲水胶体对大头狗母鱼鱼糜的凝胶特性有不同的影响。卡拉胶和琼胶能够提高鱼糜凝胶的破断强度,黄原胶降低鱼糜凝胶的破断强度,海藻酸钠和魔芋胶对破断强度有轻微的降低作用。所有这些胶体均降低大头狗母鱼鱼糜凝胶的凹陷度。     

亲水胶体对冷冻面团及馒头特性的研究进展

冷冻面团有着改善产品质量、降低生产成本、便于消费者选择等好处。然而在长期冷冻贮藏过程中容易出现各种问题使冷冻面团的各种特征出现劣变，比如：面筋结构被打破、酵母细菌失活以及水分损失等，容易使成品产生质量粗糙、比容低、口感及风味变差等缺陷。亲水胶体是一类重要的食品添加剂，具有乳化、凝胶、持水性、增稠、凝聚等特点。亲水胶体在改善冷冻面团特性的同时对冷冻面团制品的品质特性以及口感与风味进行了改良。该综述阐明了冷冻面团及其制品特性劣变的机理，不同种类亲水胶体对冷冻面团的作用机理及其应用，为改善冷冻面团特性提供了参考，并提出未来的研究方向。     

鱼糜组分间相互作用对其凝胶特性影响的研究进展

凝胶特性是鱼糜制品品质的决定性因素之一。鱼糜制品是典型的多相、多组分食品体系,蛋白、多糖、脂质等主要组分间的相互作用是鱼糜凝胶网络结构形成的基础,并最终决定产品品质。目前鱼糜混合体系中多组分间的作用机制及其对鱼糜复合凝胶品质的影响机制尚未明确,制约其加工技术以及理论的创新。本文基于鱼糜凝胶的形成机理以及影响因素,综述蛋白类、多糖类、脂质类、多酚等外源添加物对鱼糜热诱导凝胶特性的影响,总结鱼糜组分间的作用规律及其对凝胶特性的影响规律,为新型鱼糜制品开发和凝胶品质调控提供理论依据。     

亲水胶体对肌原纤维蛋白凝胶特性的研究进展

肌原纤维蛋白在动物肌肉中含量丰富,是日常饮食中获得氨基酸的重要来源。肉制品的加工通常依赖肌原纤维蛋白优异的功能特性,因此肌原纤维蛋白是一类重要的蛋白质。亲水胶体是长链聚合物(多糖和蛋白质)的异质组,广泛用于许多食品配方中以改善质量属性和保质期。亲水胶体用途广泛,主要作为增稠剂和胶凝剂。肌原纤维蛋白的凝胶强度受到亲水胶体的种类和作用方式的影响。该综述阐明了肌原纤维蛋白凝胶的形成机理,亲水胶体对肌原纤维蛋白凝胶的作用机理以及亲水胶体在肌原纤维蛋白中的应用,为改善肌原纤维蛋白凝胶特性提供参考,并提出未来的研究方向。     

亲水胶体对包心鱼丸冻融后理化品质及汤汁损失的影响

为解决包馅类鱼糜制品冻融后导致的汤汁损失、口感下降等品质劣变问题,研究不同亲水胶体添加量及其添加方式对包心鱼丸汤汁损失率、质构特性、微观结构等品质特性的影响。结果表明,以预乳化形式添加亲水胶体的包心鱼丸的汤汁损失率、质构、白度、微观结构等均优于以粉末形式直接添加组。随着卡拉胶、魔芋胶和可得然胶添加量的增加,包心鱼丸汤汁损失率呈先降低后增加的趋势。以预乳化形式添加0.3%(质量分数)魔芋胶和0.4%(质量分数)可得然胶的包心鱼丸汤汁损失率较低,外皮鱼糜凝胶中汤汁渗入程度较小,白度较大,同时能显著提高鱼糜凝胶硬度和咀嚼性(P<0.05),凝胶三维网络结构更加致密,孔洞较少且分布均匀。随着黄原胶添加量的增加,包心鱼丸汤汁损失率持续下降,但对鱼糜凝胶质构和白度没有明显改善作用。     

复合亲水胶体对带鱼鱼糜制品凝胶特性的影响

本文研究了六种亲水性胶体对带鱼鱼糜制品凝胶特性的影响,以凝胶特性、持水力和白度等为指标,结合扫描电镜观察微观结构,应用响应面法开发鱼糜制品复合型凝胶增强剂。结果表明:在带鱼鱼糜中加入褐藻胶、魔芋胶、沙蒿子胶、卡拉胶、热凝胶多糖均可提高带鱼鱼糜的凝胶强度,加入瓜尔豆胶降低带鱼鱼糜制品凝胶强度。响应面分析得到添加0.1%热凝胶多糖、0.19%魔芋胶、0.1%沙蒿子胶的带鱼鱼糜凝胶制品能够形成均匀、致密的三维网状结构,其凝胶强度是不添加亲水性胶体的3.58倍。     

天然抗氧化剂对鱼糜及鱼糜制品抗氧化能力及品质影响的研究进展

鱼糜及鱼糜制品中富含多不饱和脂肪酸和蛋白质,在冷藏鱼糜及鱼糜制品贮藏和运输中极易发生脂肪氧化和蛋白质氧化,使风味、品质以及凝胶特性降低。抗氧化剂可以有效抑制鱼糜及鱼糜制品脂肪和蛋白质的氧化。天然抗氧化剂相对于化学合成抗氧化剂具有更安全、更高效等优点。因此,在鱼糜及鱼糜制品中添加天然抗氧化剂是一种更为安全可接受的抗氧化手段,能有效抑制蛋白质降解、脂肪氧化、腥味增加及微生物引起的腐败变质等问题,从而有效提高产品品质、风味和凝胶特性。本文主要综述了天然抗氧化剂的种类、来源、抗氧化作用机理以及其对鱼糜及鱼糜制品的影响等,可为天然抗氧化剂在鱼糜产品中的应用提供参考。     

鱼糜制品热凝胶形成机理研究进展

凝胶特性是鱼糜制品的重要功能特性之一,是形成鱼糜制品独特的质构和感官的决定性因素。热凝胶是鱼糜凝胶化的主要途径之一,简单易行,被广泛采用。鱼糜热凝胶机理与鱼种、生长环境和热凝胶过程中的条件等有着密切的关系。本文从鱼糜的主要成分肌球蛋白和肌动球蛋白、化学作用力及外源添加物等角度对现已有的鱼糜热凝胶形成的主要作用机制进行归类综述,以期为鱼糜制品的研究与开发提供参考。     

常见亲水胶体对烘焙食品品质影响的研究进展（网络首发、推荐阅读）

亲水胶体具有良好的功能特性,如改善食品的乳化、胶凝、溶解性和质构等特性。在烘焙食品中,亲水胶体用于改善面团、面包和蛋糕特性,提高感官质量以及延长食品货架期。已经有研究报道了亲水胶体在面包、饼干、蛋糕和面食制备中的潜在用途。综述常见的亲水胶体（黄原胶、瓜尔胶、阿拉伯胶、K-卡拉胶、刺梧桐胶、海藻酸盐、甲基纤维素、羧甲基纤维素和羟丙基甲基纤维素）对焙烤食品的流变学、理化、质构以及其它品质特性的影响,亲水胶体的加入使得产品的颜色、外观、风味和整体可接受性显著改善。     

Pasting Properties of Non‐waxy Rice Starch‐Hydrocolloid Mixtures

The swelling and pasting properties of non‐waxy rice starch‐hydrocolloid mixtures were investigated using commercial and laboratory‐generated hydrocolloids. The swelling power of the rice starch‐hydrocolloid mixtures was generally depressed at low concentration of hydrocolloids (0–0.05%), but increased directly with increasing hydrocolloid concentrations (0.05–0.1%). In gellan gum dispersion, the swelling power at 100°C was higher than that of control. The rice starch‐hydrocolloids mixtures showed shear‐thinning flow behavior (n = 0.26–0.49). Hydrocolloids except the exopolysaccharide from S. chungbukensis (EPS‐CB) increased apparent viscosity and consistency index (K) of rice starch dispersions, but decreased the n value. Hydrocolloids enhanced the trough and final viscosity of rice starch dispersions but EPS‐CB reduced the viscosity of rice starch pastes. Hydrocolloids lowered peak viscosity but addition of guar gum resulted in high peak viscosity, apparent viscosity, and consistency index of rice starch dispersions. Total setback viscosity appeared to be not affected by hydrocolloids at low concentration (0.05%). The hot and cold paste of the starch‐gellan gum mixture exhibited the highest viscosity values in the Brookfield viscometer.     

Long-term storage stability of selected potato starch – Non-starchy hydrocolloid binary gels

All 3, 4 and 5% potato starch gels containing either κ-carrageenan, guar gum or xanthan gum were prepared and their stability in terms of rheological and textural properties was checked on 30 day storage. It was shown that rheology of these binary potato starch – non-starchy hydrocolloid mixtures could be controlled by anionic character of the admixed hydrocolloid. Depending on the hydrocolloid added, gels made of the tuber starch can either retain their pattern typical for tuber starches or turn into that typical for gels of cereal starches. Hydrocolloids added plasticity to the binary gels but it was lost to a significant extent within the first day of storage. Resulting gels with dominating elastic character are rheologically and texturally fairly stable for subsequent 30 days of storage. Generally, hydrocolloids stabilized potato starch gel on long-time storage to the extent dependent on the gel concentration.     

Use of hydrocolloids as cryoprotectant for frozen foods

Freezing is one of the widely used preservation methods to preserve the quality of food products but it also results in deteriorative changes in textural properties of food which in turn affects its marketability. Different foodstuffs undergo different types of changes in texture, taste and overall acceptability upon freezing and subsequent frozen storage. Freezing and thawing of pre-cut or whole fruits and vegetables causes many deleterious effects including texture and drip losses. The major problem in stability of ice-cream is re-crystallization phenomena which happens due to temperature fluctuations during storage and finally impairs the quality of ice-cream. Frozen storage for longer periods causes rubbery texture in meat and fish products. To overcome these problems, hydrocolloids which are polysaccharides of high molecular weight, are used in numerous food applications involving gelling, thickening, stabilizing, emulsifying etc. They could improve the rheological and textural characteristics of food systems by changing the viscosity. They play a major role in retaining texture of fruits and vegetables after freezing. They provide thermodynamic stability to ice cream to control the process of re-crystallization. Hydrocolloids find application in frozen surimi, minced fish, and meat products due to their water-binding ability. They are also added to frozen bakery products to improve shelf-stability by retaining sufficient moisture and retarding staling. Various hydrocolloids impart different cryoprotective effects to food products depending upon their solubility, water-holding capacity, rheological properties, and synergistic effect with other ingredients during freezing and frozen storage.     

Physical properties of breads containing hydrocolloids stored at low temperature. I. Effect of chilling

Different bread types, some of them containing also hydrocolloid stabilizers, were cold stored for evaluating the final quality of breads after storage. Dough (DB), semi-baked products (SB) and full-baked (FB) breads were used. After storage their physical characteristics were measured, data grouping was performed using PCA analysis and correlations among the properties measured were found. Fresh samples presented some similarities to DB or SB breads, but FB breads had a completely different behaviour. Crust characteristics were found to be important for the quality characterization of breads, as crust textural characteristics; its colour and moisture content were correlated to other properties. Furthermore, crust viscoelastic characteristics gave an indication of bread staling. Porosity was the only physical property not correlated to other bread characteristics. Differences were noticed according to the bread type before storage and the hydrocolloid used, but the main differences were determined by the baking stage before storage. Furthermore, hydrocolloids addition could result in different final bread properties according to the baking stage before storage. The crumb of FB breads was relatively viscous despite of hydrocolloid addition. Hydrocolloids seem to be more effective as stabilizers in DB and SB breads.     

淀粉—亲水性胶体之间相互作用研究进展

该文主要从亲水性胶体对淀粉糊化性质、流变学性质、热性质影响及不同盐、糖对淀粉―亲水性胶体混合凝胶体系作用研究入手;综述亲水性胶体与淀粉间相互作用可能机理,并对淀粉―亲水性胶体混合凝胶体系在食品中应用进行介绍。     

Effect of hydrocolloids on gluten‐free batter properties and bread quality

The objectives of this study were to assess the effect of the addition of different hydrocolloids on gluten‐free batter properties and bread quality and to obtain information about the relationship between dough consistency and bread quality. Breads were made of rice, corn and soy flours and 158% water. Following hydrocolloids were added: carrageenan (C), alginate (Al), xanthan gum (XG), carboxymethylcellulose (CMC) and gelatine (Gel). Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb hardness and staling rate were determined. Hydrocolloids increased batter consistencies: the highest value was obtained with XG, which doubled that of control batter, followed by CMC. Breads with hydrocolloid presented higher SV than control, especially with XG whose SV was 18.3% higher than that of control bread. A positive correlation was found between SV and batter consistency (r = 0.94; P < 0.05). Crumbs with Gel, XG and CMC presented higher cell average size. XG and CMC crumbs looked spongier. Breads containing hydrocolloid evidenced lighter crusts. Crumb firmness was decreased by XG and CMC addition, and staling rate was slower. Overall, XG was the hydrocolloid that most improved gluten‐free bread quality. These results show that, in formulations with high water content, batter consistency is strongly associated with bread volume.     

Contribution of hydrocolloids to gelling properties of blue whiting muscle

 Several hydrocolloids (locust bean gum, guar gum, xanthan gum, iota-carrageenan, kappa-carrageenan, carboxymethylcellulose and alginate) were added in different concentrations (0.5, 1.0, 2.0, 3.0, and 4.0%) to determine their behaviour as additives in washed blue whiting muscle mince. Higher percentages significantly reduced rheological properties, which in some cases fell to values below that of the control gel, with no added hydrocolloids. Water holding capacity, on the other hand, was lowest at low concentrations. Gel colour was virtually unaffected by the presence of different hydrocolloid concentrations in the formulation. Discriminant analysis differentiated the various hydrocolloids used, chiefly on the basis of hardness; however, the most influential factor affected by the concentration of hydrocolloid was breaking force. In this manner, it was defined what properties can be achieved by addition of these ingredients obtaining a variety of characteristics. Received: 7 June 1999 / Revised version: 19 July 1999     

Influence of different hydrocolloids on major wheat dough components (gluten and starch)

The aim of this study was to determine the effect of three hydrocolloids from different sources (arabic gum, pectin and hydroxypropylmethylcellulose) on wheat dough major components (gluten and starch) using hydrated model systems. Gluten characteristics were evaluated concerning hydration properties (swelling, water retention capacity, water binding capacity), gluten quality (gluten index, the amount of wet and dry gluten), protein sodium dodecyl sulphate extractability, and rheological properties (elastic and viscous moduli); whereas the effect of hydrocolloids on wheat starch was assessed by recording the viscometric profile. Results showed that hydrocolloids tested affected in different extent to starch and gluten properties, being their effect dependent on the hydrocolloid type and also its concentration. All the hydrocolloids, with the exception of arabic gum, decreased the viscoelastic moduli during heating and cooling, yielding a weakening effect on gluten. Pectin mainly acted on gluten properties, varying gluten hydration, and also the quantity and quality of gluten. In addition, arabic gum acted primarily on the viscometric properties of starch. Therefore, hydrocolloid effect was greatly dependent on the hydrocolloid type, which defines its interaction with other components of the system.