| 超高压处理对鼬鳚鱼糜-大豆分离蛋白复合物性能的影响 |
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| 引用本文： | 余辉,陈小娥,陈洁,方旭波,江旭华.超高压处理对鼬鳚鱼糜-大豆分离蛋白复合物性能的影响[J].食品科学,2013,34(5):96-99. |
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| 作者姓名： | 余辉 陈小娥 陈洁 方旭波 江旭华 |
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| 作者单位： | 1.浙江海洋学院食品与药学学院，浙江 舟山 316000；2.江南大学 食品科学与技术国家重点实验室，
江苏 无锡 214122；3.浙江富丹旅游食品有限公司，浙江 舟山 316104 |
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| 基金项目： | 浙江省科技厅优先主题重点项目(2008C13065);浙江海洋学院校级重点项目(X08Z03) |
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| 摘 要： | 以鼬鳚鱼糜-大豆分离蛋白(SPI)复合物为材料，通过单因素与正交试验对鼬鳚鱼糜-SPI复合物的超高压辅助凝胶化工艺条件进行优化。结果表明，超高压凝胶化条件为：压力300MPa、保压时间15min、保压温度20℃。同时，研究超高压与热凝胶相结合对鼬鳚鱼糜-SPI复合物品质的影响，结果显示，其最适组合方式为先300MPa、20℃条件下保压15min，再迅速于40℃加热60min，最后迅速于90℃加热30min，获得鼬鳚鱼糜-SPI复合物的凝胶强度可达(561.35±48.21)g?cm。
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| 关 键 词： | 超高压 大豆分离蛋白 鱼糜 鼬鳚鱼 |
| 收稿时间： | 2011-12-19 |
Effect of Ultra-high Pressure-assisted Treatment on Gel Properties of Armored weaselfish Surimi with Soy Protein Isolate |
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| YU Hui,CHEN Xiao-e,CHEN Jie,FANG Xu-bo,JIANG Xu-hua.Effect of Ultra-high Pressure-assisted Treatment on Gel Properties of Armored weaselfish Surimi with Soy Protein Isolate[J].Food Science,2013,34(5):96-99. |
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| Authors: | YU Hui CHEN Xiao-e CHEN Jie FANG Xu-bo JIANG Xu-hua |
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| Affiliation: | 1. School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China；
2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
3. Zhoushan Fudan Tourism Food Co. Ltd., Zhoushan 316104, China |
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| Abstract: | The single factor experiments and orthogonal design were used to determine and optimize the processing
conditions of utral-high pressure-assisted treatment on Armored weaselfish surimi with soy protein isolate. The results
showed that the optimum conditions were obtained: 20 ℃, 300 MPa and 15 min of treatment. In addition, the effects of ultrahigh
pressure combined with cooking on Armored weaselfish surimi with soy protein isolate were investigated. The optimum
combinations were achieved as follows: the surimi treated by the the above mentioned optimized process was then subjected
to cooking at 40 ℃ for 60 min and then at 90 ℃ for 30 min. Ultimately, the gel strength of Armored weaselfish surimi with
soy protein isolate was up to (561.35 ± 48.21) g?cm. |
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| Keywords: | ultra high pressure soy protein isolate surimi Armored weaselfish |
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