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Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods

机译:几种冷冻保护剂对两种方法制得的冻鱿鱼鱼糜中suwari凝胶的理化和流变特性的影响

摘要

Functionality of squid surimi (Dosidicus gigas) made by two methods (isoelectric precipitation A, and acid washing, B) and stored for 6 months at -15 °C, was analysed as a function of several cryoprotectants. The cryoprotectant effect was studied in terms of the ability to form suwari gels (SA and SB) from the two kinds of surimi. Chemical analyses to detect protein aggregation, dynamic oscillatory tests at constant temperature (10 °C) and temperature sweep tests from 10 to 90 °C were performed. Frozen storage of surimi samples produced two different effects on the thermo-rheological properties of SA and SB suwari gels: in SB samples there were no significant differences over frozen storage. Of the SA samples, the ones with trehalose retained their initial viscoelastic properties best at 10 °C; moreover, trehalose significantly altered the pattern of the thermal gelation profile in SA samples, making it similar to SB samples. All these thermo-rheological results are consistent with protein solubility and electrophoresis (SDS-PAGE) data evidencing protein aggregation. © 2009 Elsevier Ltd. All rights reserved.
机译:根据几种冷冻保护剂的功能,分析了通过两种方法(等电沉淀A和酸洗B)制成的鱿鱼鱼糜(Dosidicus gigas)的功能,并在-15°C下保存6个月。根据从两种鱼糜形成苏瓦利凝胶(SA和SB)的能力研究了防冻效果。进行了化学分析以检测蛋白质聚集,在恒定温度(10°C)下进行动态振荡测试以及在10至90°C下进行温度扫描测试。鱼糜样品的冷冻保存对SA和SB suwari凝胶的热流变性产生了两种不同的影响:在SB样品中,冷冻保存没有显着差异。在SA样品中,含海藻糖的样品在10°C时保留了最佳的初始粘弹性。此外,海藻糖显着改变了SA样品中的热凝胶分布图,使其与SB样品相似。所有这些热流变结果与证明蛋白质聚集的蛋白质溶解度和电泳(SDS-PAGE)数据一致。 ©2009 ElsevierLtd。保留所有权利。

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