The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
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- 作者：Lei Ji ; Yong Xue ; xueyong@ouc.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Tao Zhang ; Zhaojie Li ; Changhu Xue
- 关键词：Surimi gel ; Konjac glucomannan ; Microwave ; Polysaccharide-protein network
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：77-84
- 全文大小：1673 K
文摘
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Konjac glucomannan chain stretched better in proteins induced by microwave heating.
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Interactions between polysaccharide and protein were stronger in microwave-heated mixed gels.
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Microwave heating for 5 or 10 min improved the gel strength of surimi protein-polysaccharide gels.
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Microwave heating improved the water-holding capacity of mixed surimi gels.