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鱼糜制品热凝胶形成机理研究进展

Research of progress in thermal gelation mechanisms of surimi products

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【Author】 LI Jian-rong;YU Yong-ming;YI Shu-min;MA Xing-sheng;LI Xue-peng;SHAO Jun-hua;LI Ting-ting;XIA Wen-shui;College of Food Science and Technology,Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;College of Food,Jiangnan University;College of Food Science and Technology,Bohai University; Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;College of Life Science,Dalian Nationality of University;

【机构】渤海大学食品科学与工程学院辽宁省食品安全重点实验室生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心；江南大学食品学院；大连民族学院生命科学学院；

【摘要】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。更多还原

【Abstract】 The gel properties is one of the important features of surimi products,which could affect it’s texture,emulsion and sensory characteristics. Heat- induced gel is one of the main ways of surimi gel,widely used and simple.Mechanism of heat- induced gel is closely related to the species,growth environment and conditions of thermal gel process. In order to provide references for the research and development of surimi products,the existing several major theoretical mechanisms of thermal gel formation are classified from the perspective of myosin and actomyosin,chemical forces and exogenous additivesin this paper.更多还原

【关键词】鱼糜制品；肌原纤维蛋白；化学作用力；热凝胶；
【Key words】 surimi products； myofibril； chemical force； thermal gel；

【基金】国家自然基金(31301418;31301569);“十二五”国家科技支撑计划课题(2012BAD29B06)

【文献出处】食品工业科技 ,Science and Technology of Food Industry , 编辑部邮箱 ,2015年23期

【分类号】TS254.1
【被引频次】28
【下载频次】1124

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