| 抗冻剂对冷冻鱼糜蛋白理化和凝胶特性的影响综述 |
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| 引用本文： | 杨振,孔保华. 抗冻剂对冷冻鱼糜蛋白理化和凝胶特性的影响综述[J]. 食品科学, 2011, 32(23): 321-325. DOI: 10.7506/spkx1002-6630-201123065 |
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| 作者姓名： | 杨振 孔保华 |
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| 作者单位： | 东北农业大学食品学院 |
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| 基金项目： | 东北农业大学创新团队项目(CXZ011) |
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| 摘 要： | 冷冻储藏是一种广泛用于保存鱼糜制品的方法。但是在储藏的过程中会使蛋白质发生冷冻变性，使鱼糜蛋白的空间构象发生变化，导致蛋白理化性质及凝胶特性发生变化，包括盐溶性蛋白含量、Ca2+-ATPase活性以及巯基含量的降低，二硫键含量和表面疏水性增加，凝胶破断力、变形程度以及持水力减小等。加入抗冻剂可在一定程度上抑制蛋白冷冻变性。本文概述了冷冻鱼糜蛋白变性机理，并总结了几种抗冻剂对冷冻鱼糜蛋白理化性质及凝胶特性的影响。
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| 关 键 词： | 鱼糜蛋白 冷冻变性 抗冻剂 蛋白理化特性 凝胶特性 |
A Review of the Literature on the Effect of Cryoprotectants on Physico-chemical Properties and Gel Properties of Frozen Surimi |
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| YANG Zhen,KONG Bao-hua. A Review of the Literature on the Effect of Cryoprotectants on Physico-chemical Properties and Gel Properties of Frozen Surimi[J]. Food Science, 2011, 32(23): 321-325. DOI: 10.7506/spkx1002-6630-201123065 |
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| Authors: | YANG Zhen KONG Bao-hua |
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| Affiliation: | (College of Food Science, Northeast Agricultural University, Harbin 150030, China) |
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| Abstract: | Frozen storage is a widely used method for the preservation of surimi products.However,protein denaturation may occur during frozen storage.Protein conformation change can result in changes in its physico-chemical and gel properties such as a reduction of salt-soluble protein content,Ca2+-ATPase activity,sulfhydryl group content,breaking force,deformation capability and water-holding capacity as well as an increase of hydrophobicity and disulfide bond content of surimi gels.The addition of cryoprotectants c... |
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| Keywords: | surimi protein frozen denaturation cryoprotectant physico-chemical properties gel properties |
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