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

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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

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

CLC Number: 

  • TS201.7

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