吉林大学学报(工学版) ›› 2014, Vol. 44 ›› Issue (2): 573-578.doi: 10.13229/j.cnki.jdxbgxb201402046

• 论文 • 上一篇    下一篇

高压脉冲电场对淀粉和肌原纤维蛋白混合凝胶强度的影响

金声琅1,2, 王莹3, 殷涌光2   

  1. 1. 黄山学院 旅游学院, 安徽 黄山 245021;
    2. 吉林大学 生物与农业工程学院, 长春 130022;
    3. 青岛农业大学食品科学与工程学院, 山东 青岛 266109
  • 收稿日期:2013-01-06 出版日期:2014-02-01 发布日期:2014-02-01
  • 通讯作者: 殷涌光（1949- ），男，教授，博士生导师.研究方向：农产品加工及设备.E-mail：biofood@jlu.edu.cn E-mail:biofood@jlu.edu.cn
  • 作者简介:金声琅（1980- ），男，副教授，博士研究生.研究方向：农产品加工及设备.E-mail：jinshenglang@163.com
  • 基金资助:

    安徽省高等学校省级自然科学研究项目（KJ2011B165）.

Effect of high intensity pulsed electric field pretreatment on elasticity of starch-myofibril protein mixed gelatin

JIN Sheng-lang1,2, WANG Ying3, YIN Yong-guang2   

  1. 1. Tourism College, Huangshan University, Huangshan 245021, China;
    2. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China;
    3. School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
  • Received:2013-01-06 Online:2014-02-01 Published:2014-02-01

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摘要：

以肌原纤维蛋白为研究对象，将不同质量分数的葛根淀粉添加其中，混合溶液经高压脉冲电场预处理后，再经水浴加热处理形成混合凝胶，测定其凝胶强度。单因素试验和正交分析试验表明，在场强30 kV/cm、脉冲数6的条件下，经高压脉冲电场预处理后，肌原纤维蛋白（质量分数5%）和葛根淀粉（质量分数5%）混合溶液在80℃水浴加热30 min，可以形成较好的混合凝胶。各因素对混合凝胶强度影响程度由大至小依次为电场强度、脉冲数、葛根淀粉质量分数。研究结果表明，高压脉冲电场预处理能够促进肌原纤维蛋白和葛根粉形成良好的混合凝胶。

关键词: 食品加工技术, 高压脉冲电场, 肌原纤维蛋白, 葛根淀粉, 凝胶

Abstract:

Pueraria starch of different concentration was added to myofibril protein to form mixed gels by high intensity pulsed electric fields and water bath treatment. Gelling properties were determined. The effects of the electric intensity, pulse number and mass fraction of pueraria starch were studied. It was demonstrated by single factor experiment and orthogonal analysis experiment, that mix solutions of myofibril protein (5%) and pueraria starch (5%) could acquire favorable mixed gels by the high intensity pulsed electric fields pretreatment and water bath of 80℃ for 30 min when electric intensity was 30 kV/cm and pulse number was 6. The influence sequence of factors on mixed gels was electric intensity, pulse number and mass fraction of pueraria starch. Study results indicate that the high intensity pulsed electric field pretreatment could promote myofibril protein and pueraria starch to form favorable mixed gels.

Key words: food processing technology, high intensity pulsed electric fields, myofibril protein, pueraria starch, gel

中图分类号: 

  • TS201.7

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