|
|||||
|
|
| 褐藻酸钠裂解物提高凡纳滨对虾保水性机理的研究 | |
| 引用本文： | 袁丽,高瑞昌,薛长湖,郝淑贤,于刚.褐藻酸钠裂解物提高凡纳滨对虾保水性机理的研究[J].水产学报,2011,35(10):1547-1553. |
| 作者姓名： | 袁丽 高瑞昌 薛长湖 郝淑贤 于刚 |
| 作者单位： | 1. 江苏大学食品与生物工程学院,江苏镇江,212013 2. 中国海洋大学食品科学与工程学院,山东青岛,266003 3. 中国水产科学研究院南海水产研究所,广东广州,510300 |
| 基金项目： | 海洋公益性行业科研专项(No.201105029);江苏省自然基金项目(Np.BK2009215);江苏大学校基金项目(08JDG006);广东省海洋渔业科技推广专项(A200901B02,A200901I03);江苏高校优势学科建设工程资助项目 |
| 摘 要： | 采用化学氧化法制备了分子量大于6 ku的褐藻胶裂解物HDX-A,研究其提高凡纳滨对虾保水性的机理。结果表明,经1%的HDX-A溶液浸泡1 h凡纳滨对虾虾仁增重率为14.6%,且经冻藏20 d后解冻损失率和蒸煮损失率均低于水浸泡和3%复合磷酸盐处理。冻藏后,HDX-A处理组ATPase活性降低了40%,显著低于未处理和水处理样品变化量(P<0.01),与3%复合磷酸盐相比差异不显著(P>0.05),而流变性特征与新鲜样品比较除破断力降低外均无显著差异(P>0.05)。组织学结果显示,HDX-A能影响冻藏过程中冰晶的生成和生长,单位面积横切面内孔洞的数目较多且较小,其中面积小于100 μm2的孔洞比例约为74.5%,面积为100~2 500 μm2孔洞的比例约为25.5%,没有出现超大孔洞。 |
| 关 键 词： | 凡纳滨对虾 褐藻酸钠裂解物 保水性 组织结构 机理 |
| 收稿时间： | 4/13/2011 9:57:43 AM |
| 修稿时间： | 6/29/2011 9:37:43 PM |
Mechanism of enhancing the water-holding capacity of white leg shrimp by alginate oligosacchrides |
|
| YUAN Li,GAO Rui-chang,XUE Chang-hu,HAO Shu-xian and YU Gang.Mechanism of enhancing the water-holding capacity of white leg shrimp by alginate oligosacchrides[J].Journal of Fisheries of China,2011,35(10):1547-1553. | |
| Authors: | YUAN Li GAO Rui-chang XUE Chang-hu HAO Shu-xian and YU Gang |
| Institution: | School of Food and Biological Engneering,Jiangsu University,Zhenjiang,School of Food and Biological Engneering,Jiangsu University,Zhenjiang,College of Food Science and Engineering,Ocean University of China,Qingdao,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou |
| Abstract: | The product of HDX-A with a molecular weight over 6 000 ku was made from sodium alginate obtained by H2O2.And the mechanism of the HDX-A enhancing the water-holding capacity of white leg shrimp was studied.The results showed that the weight of white leg shrimp significantly increased by 14.6 percent after being marinated in 1 percent solution for 1 hour.Also the drip loss and the cooking loss were lower than those of the control and phosphate compound treatments after being frozen 20 days.Although the ATPas... |
| Keywords: | white leg shrimp alginate oligosacchrides water-holding capacity tissue structure |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |
| 点击此处可从《水产学报》浏览原始摘要信息 | |
| 点击此处可从《水产学报》下载免费的PDF全文 | |