| 超声波破壁工艺对鸭血凝胶特性的影响 |
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| 引用本文： | 陈菲,王道营,诸永志,刘红锦,刘芳,张牧焓,蒋宁,徐为民.超声波破壁工艺对鸭血凝胶特性的影响[J].江苏农业学报,2012(1):181-185. |
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| 作者姓名： | 陈菲 王道营 诸永志 刘红锦 刘芳 张牧焓 蒋宁 徐为民 |
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| 作者单位： | 江苏省农业科学院农产品加工研究所;南京农业大学食品科技学院 |
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| 基金项目： | 江苏省农业科技自主创新基金项目[CX(11)4028、CX(10)230] |
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| 摘 要： | 为研究超声波破壁处理对鸭血凝胶特性的影响,以不破壁鸭血为对照,对超声波破壁处理鸭血凝胶形成过程中的动态流变性质、凝胶保水性、凝胶质构、水分存在状态、微观结构以及蛋白质变性等进行了检测。结果表明,与不破壁处理相比,破壁使鸭血豆腐的保水性增加,可移动水占全部状态水的比例增加,凝胶速率和凝胶强度增加,鸭血蛋白更易变性。
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| 关 键 词： | 破壁 鸭血 凝胶特性 |
Effect of breaking of cell wall by ultrasonic on gel characteristics of duck blood |
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| CHEN Fei,WANG Dao-ying,ZHU Yong-zhi,LIU Hong-jin,LIU Fang,ZHANG Mu-han,JIANG Ning,XU Wei-min.Effect of breaking of cell wall by ultrasonic on gel characteristics of duck blood[J].Jiangsu Journal of Agricultural Sciences,2012(1):181-185. |
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| Authors: | CHEN Fei WANG Dao-ying ZHU Yong-zhi LIU Hong-jin LIU Fang ZHANG Mu-han JIANG Ning XU Wei-min |
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| Institution: | 1 (1.Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;2.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China) |
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| Abstract: | In order to study the effect of breaking of cell wall by ultrasonic on gel characteristics of duck blood,the dynamic rheological characteristics during the gel formation,as well as water retention,water state,gel texture,microstructure,protein denaturation were detected.No breaking was set as control.Compared to the control,the water retention of duck blood tofu increased,the proportion of mobile water in total was enhanced,the get-forming speed and gel strength were improved,and the blood protein denatured more easily. |
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| Keywords: | cell wall breaking duck blood gel characteristic |
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