| 糖基化反应对提高鱼糜蛋白质凝胶性的影响 |
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| 引用本文： | 周锦晶,吴红,徐欢,肖功年. 糖基化反应对提高鱼糜蛋白质凝胶性的影响[J]. 浙江科技学院学报, 2012, 0(1): 48-53 |
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| 作者姓名： | 周锦晶 吴红 徐欢 肖功年 |
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| 作者单位： | 浙江科技学院生物与化学工程学院;浙江省农产品化学与生物加工技术重点实验室;杭州唯新食品有限公司 |
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| 基金项目： | 杭州市产学研项目(20092632E46) |
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| 摘 要： | 糖基化技术是改善蛋白质功能特性的一种有效方法。为了开发高强度凝胶性能的鱼糜制品,扩大其综合利用率,选取壳聚糖作为糖基体,通过壳聚糖添加量、加热温度和加热时间等糖基化反应条件对鱼糜凝胶制备工艺进行了研究。结果表明:以凝胶特性(凝胶强度和持水力)为衡量指标,在质量分数14%淀粉基础上,添加0.4%的壳聚糖,采用第一阶段加热温度为40℃、加热时间为60min,第二阶段加热温度为90℃、加热时间为30min的二段加热法具有较佳的效果。
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| 关 键 词： | 鱼糜蛋白质 凝胶性 壳聚糖 糖基化技术 |
Improvement of glycosylation technology in properties of surimi protein |
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| ZHOU Jin-jing,WU Hong,XU Huan,XIAO Gong-nian. Improvement of glycosylation technology in properties of surimi protein[J]. Journal of Zhejiang University of Science and Technology, 2012, 0(1): 48-53 |
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| Authors: | ZHOU Jin-jing WU Hong XU Huan XIAO Gong-nian |
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| Affiliation: | 1,2(1.School of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023; 2.Zhengjiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Agricultural Products, Hangzhou 310023,China;3.Hangzhou Weixin Food Co.,Ltd.,Hangzhou 310052,China) |
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| Abstract: | Glycosylation technology is an effective method of improving functional property of protein.In order to develop the high strength performance of surimi products and maximize the efficiency of its use,chitosan was chosen as sugar matrix.For gelation,the heating temperature and heating time were also considered.The results showed that the better conditions were as follows: content of starch 14%,achitosan addition 0.4%,heating temperature 40 ℃ and heating time 60 min in the first stage,and 90 ℃ and 30 min in the second stage. |
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| Keywords: | surimi protein gelation chitosant glycosylation technology |
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