相关实验视频
Updated: Jul 1, 2025

07:59
Molecular Entanglement and Electrospinnability of Biopolymers
Published on: September 3, 2014
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玉米粉分子结构对银鱼 (Hypophthalmichthys molitrix) 的纹理,水动力学,微观结构和蛋白质结构的影响 苏里米凝
Congyun Jiang1,2, Xin Yang1, Songyi Lin1,2,3,4
1SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods (Basel, Switzerland)
|March 13, 2024
概括
玉米粉 是一种玉米粉.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 苏里米凝质量对于食品至关重要.
- 了解粉蛋白相互作用是改善纹理和保持水分的关键.
研究的目的:
- 为了研究玉米粉的分子结构如何影响surimi凝质量.
- 为了确定最佳的玉米粉特征,以增强surimigel特性.
主要方法:
- 玉米粉氨基素分量的分子特征 (A,B1,B2).
- 使用纹理分析,NMR,SEM和FTIR评估surimi凝质量.
- 粉分子量与凝特性之间的相关性分析.
主要成果:
- 在水的吸收后,玉米烯的扩张增强了surimi gel蛋白质网络密度.
- 较高比例的A,B1和B2烯分离物改善了surimi凝的硬度,性和水结合性.
- 玉米粉的分子量与surimi凝的硬度和度有正相关.
结论:
- 玉米粉的分子结构显著影响surimi凝属性.
- 玉米粉中A,B1和B2氨基蛋白含量较高是生产密集,可口可口,保持水分的皮凝的最佳选择.
- 苏里米凝中的蛋白质二次结构不受玉米粉分子结构的影响.
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