木薯改性淀粉对鹅血凝胶特性的影响
|
摘要
为研究木薯改性淀粉对鹅血凝胶特性的影响,将不同浓度的木薯改性淀粉与鹅血混合,测定鹅血凝胶的保水性、质构、色泽、流变特性、热特性和感官评价等指标。结果表明,木薯改性淀粉添加浓度为0.2%时,保水性与未添加木薯改性淀粉的鹅血相比提高11.14%;咀嚼性是未添加木薯改性淀粉的鹅血的2.07倍;鹅血凝胶的感官评分与未添加木薯改性淀粉的鹅血相比提高45.83%;弹性值是未添加木薯改性淀粉的鹅血的2.71倍。静态流变学分析表明,添加0.2%的木薯改性淀粉,凝胶的表观黏度和触变环面积较小,说明凝胶的塑性和流变稳定性得到改善。通过热力学分析,木薯改性淀粉添加浓度为0.2%时,鹅血凝胶的变性温度与未添加木薯改性淀粉的鹅血相比增加9.2℃,热焓是未添加木薯改性淀粉的鹅血的1.03倍,使得鹅血凝胶更稳定。可见0.2%的木薯改性淀粉与鹅血混合能够较好提高鹅血的凝胶特性。
To observe the effect of modified tapioca starch on the properties of goose blood gel,modified tapioca starch of different concentrations was mixed with goose blood.The water holding capacity (WHC),texture,color,rheological properties,thermal properties and sensory evaluation of goose blood gel were measured.The results showed that when it was added 0.2% concentration of modified tapioca starch,the WHC was improved by 11.14% compared with the control,the chewiness was 2.07 times as much as that of concentration addition,the sensory score was improved by 45.83% compared with that of concentration addition and the springiness was 2.71 times that of the control.Static rheological analysis showed that the apparent viscosity and thixotropic ring area of the gel were smallest with addition of 0.2% of modified tapioca starch,which demonstrated the plasticity and rheological stability of the gel was improved.Through thermodynamic analysis,the thermal phase transition temperature (Tm) was improved by 9.2 ℃ compared with that of concentration addition and the enthalpy (ΔH) was 1.03 times compared with that of concentration addition which made the gels more stable. The result suggested that 0.2% modified tapioca starch mixed with goose blood could significantly improve the gel characteristics of goose blood.
To observe the effect of modified tapioca starch on the properties of goose blood gel,modified tapioca starch of different concentrations was mixed with goose blood.The water holding capacity (WHC),texture,color,rheological properties,thermal properties and sensory evaluation of goose blood gel were measured.The results showed that when it was added 0.2% concentration of modified tapioca starch,the WHC was improved by 11.14% compared with the control,the chewiness was 2.07 times as much as that of concentration addition,the sensory score was improved by 45.83% compared with that of concentration addition and the springiness was 2.71 times that of the control.Static rheological analysis showed that the apparent viscosity and thixotropic ring area of the gel were smallest with addition of 0.2% of modified tapioca starch,which demonstrated the plasticity and rheological stability of the gel was improved.Through thermodynamic analysis,the thermal phase transition temperature (Tm) was improved by 9.2 ℃ compared with that of concentration addition and the enthalpy (ΔH) was 1.03 times compared with that of concentration addition which made the gels more stable. The result suggested that 0.2% modified tapioca starch mixed with goose blood could significantly improve the gel characteristics of goose blood.
引文
[1]秦春青,黄可,李本姣,等.酶解鹅血制备高氨基酸血红素[J].食品工业科技,2016,37(12):172-177.
[2]孙卫青,鄢豪,王馥冰.魔芋复配胶体的制备及其改善鹅血凝胶品质的研究[J].食品科技,2014,39(3):242-245.
[3]赵立冬,高杨,于振新,等.鹅血血红蛋白肽成分的分析[J].肉类工业,2010(7):26-28.
[4]邹建,刘亚伟,郑岩.交联羟丙基木薯淀粉性质研究[J].食品科学,2006(9):79-83.
[5]孙慧敏,马晓军.木薯淀粉及木薯变性淀粉性质比较研究[J].食品工业科技,2008(6)82-87.
[6]李志勇,谢凡,龚盛祥,等.三种马铃薯复合变性淀粉对马铃薯面条的物性及品质的影响[J].食品工业科技,2018,39(1):41-51.
[7]李丹辰,陈丽娇,梁鹏,等.木薯淀粉与木薯变性淀粉鱼糜加工性质的影响[J].中国粮油学报,2014,29(8):60-64.
[8]陈菲.鸭血豆腐加工工艺优化及品质改善技术研究[D].南京:南京农业大学,2012.
[9]Yao J,Zhou Y,Chen X,et al.Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel[J].Food Chemistry,2017,239:1134-1142.
[10]姜小苓,李淦,胡喜贵,等.麦麸膳食纤维对小麦粉糊化及凝胶质构特性的影响[J].食品工业科技,2018,39(8):1-5,12.
[11]王嫣,庞艳生.变性淀粉在低脂沙拉酱中的应用及性质比较[J].中国调味品,2018,43(5):141-148.
[12]常晓红,张蓓,郝明远,等.聚葡萄糖对大米淀粉凝胶老化特性的影响[J].食品工业科技,2018,39(10):69-72.
[13]Jing Ma,Chensha Yu,Juanjuan Guo,et al.The intrinsic cause of color fading in sliced cooked cured beef during chilled storage[J].Animal Science Journal,2017,88(10):1606-1614.
[14]孔保华,王宇,夏秀芳,等.加热温度对猪肉肌原纤维蛋白凝胶特性的影响[J].食品科学,2011,32(5):50-54.
[15]Nie H,Li C,Liu P H,et al.Retrogradation,gel texture properties,intrinsic viscosity and degradation mechanism of potato starch paste under ultrasonic irradiation[J].Food Hydrocolloids,2017.
[16]陈菲,王道营,诸永志,等.不同加热时间对鸭血豆腐品质的影响[J].西南农业学报,2011,24(4):1515-1518.
[17]丁武,寇莉萍,张静,等.质构仪穿透法测定肉制品嫩度的研究[J].农业工程学报,2005,21(10):138-141.
[18]Yuris A,Matia-Merino L,Hardacre A K,et al.Molecular interactions in composite wheat starch-Mesona chinensis,polysaccharide gels:Rheological,textural,microstructural and retrogradation properties[J].Food Hydrocolloids,2018,79:1-12.
[19]焦剑,雷渭媛.高聚物结构性能与测试[M].北京:化学工业出版社,2005:500-501.
[20]李亚楠,刘红芝,刘丽,等.3种纯度酵母甘露聚糖的流变学性质[J].中国食品学报,2017,17(2):36-43.
[21]张茜.壳聚糖对淡水鱼糜凝胶特性的影响[D].无锡:江南大学,2009.
[22]黄峻榕,董贝贝,刘树兴,等.3种薯类淀粉的流变与凝胶特性研究[J].粮食与油脂,2017,30(4):25-29.
[23]李艳芳.乙酰化马铃薯淀粉流变、凝胶特性及颗粒形貌研究[D].西安:陕西科技大学,2017.
[24]邵颖,王小红,吴文锦,等.5种淡水鱼肌肉热特性比较研究[J].食品科学,2016,37(19):106-111.
[25]Yu Z,Wang Y S,Chen H H,et al.The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate[J].Food Hydrocolloids,2018,81:77-86.
[2]孙卫青,鄢豪,王馥冰.魔芋复配胶体的制备及其改善鹅血凝胶品质的研究[J].食品科技,2014,39(3):242-245.
[3]赵立冬,高杨,于振新,等.鹅血血红蛋白肽成分的分析[J].肉类工业,2010(7):26-28.
[4]邹建,刘亚伟,郑岩.交联羟丙基木薯淀粉性质研究[J].食品科学,2006(9):79-83.
[5]孙慧敏,马晓军.木薯淀粉及木薯变性淀粉性质比较研究[J].食品工业科技,2008(6)82-87.
[6]李志勇,谢凡,龚盛祥,等.三种马铃薯复合变性淀粉对马铃薯面条的物性及品质的影响[J].食品工业科技,2018,39(1):41-51.
[7]李丹辰,陈丽娇,梁鹏,等.木薯淀粉与木薯变性淀粉鱼糜加工性质的影响[J].中国粮油学报,2014,29(8):60-64.
[8]陈菲.鸭血豆腐加工工艺优化及品质改善技术研究[D].南京:南京农业大学,2012.
[9]Yao J,Zhou Y,Chen X,et al.Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel[J].Food Chemistry,2017,239:1134-1142.
[10]姜小苓,李淦,胡喜贵,等.麦麸膳食纤维对小麦粉糊化及凝胶质构特性的影响[J].食品工业科技,2018,39(8):1-5,12.
[11]王嫣,庞艳生.变性淀粉在低脂沙拉酱中的应用及性质比较[J].中国调味品,2018,43(5):141-148.
[12]常晓红,张蓓,郝明远,等.聚葡萄糖对大米淀粉凝胶老化特性的影响[J].食品工业科技,2018,39(10):69-72.
[13]Jing Ma,Chensha Yu,Juanjuan Guo,et al.The intrinsic cause of color fading in sliced cooked cured beef during chilled storage[J].Animal Science Journal,2017,88(10):1606-1614.
[14]孔保华,王宇,夏秀芳,等.加热温度对猪肉肌原纤维蛋白凝胶特性的影响[J].食品科学,2011,32(5):50-54.
[15]Nie H,Li C,Liu P H,et al.Retrogradation,gel texture properties,intrinsic viscosity and degradation mechanism of potato starch paste under ultrasonic irradiation[J].Food Hydrocolloids,2017.
[16]陈菲,王道营,诸永志,等.不同加热时间对鸭血豆腐品质的影响[J].西南农业学报,2011,24(4):1515-1518.
[17]丁武,寇莉萍,张静,等.质构仪穿透法测定肉制品嫩度的研究[J].农业工程学报,2005,21(10):138-141.
[18]Yuris A,Matia-Merino L,Hardacre A K,et al.Molecular interactions in composite wheat starch-Mesona chinensis,polysaccharide gels:Rheological,textural,microstructural and retrogradation properties[J].Food Hydrocolloids,2018,79:1-12.
[19]焦剑,雷渭媛.高聚物结构性能与测试[M].北京:化学工业出版社,2005:500-501.
[20]李亚楠,刘红芝,刘丽,等.3种纯度酵母甘露聚糖的流变学性质[J].中国食品学报,2017,17(2):36-43.
[21]张茜.壳聚糖对淡水鱼糜凝胶特性的影响[D].无锡:江南大学,2009.
[22]黄峻榕,董贝贝,刘树兴,等.3种薯类淀粉的流变与凝胶特性研究[J].粮食与油脂,2017,30(4):25-29.
[23]李艳芳.乙酰化马铃薯淀粉流变、凝胶特性及颗粒形貌研究[D].西安:陕西科技大学,2017.
[24]邵颖,王小红,吴文锦,等.5种淡水鱼肌肉热特性比较研究[J].食品科学,2016,37(19):106-111.
[25]Yu Z,Wang Y S,Chen H H,et al.The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate[J].Food Hydrocolloids,2018,81:77-86.