文献类型：期刊文献

中文题名：高密度CO_2诱导制备虾糜凝胶的特性

英文题名：Gel properties of shrimp surimi induced by dense phase carbon dioxide

作者：屈小娟[1,2];刘书成[1,2];吉宏武[1,2];张良[1,2];黄万有[1,2];毛伟杰[1,2];解万翠[1,2]

机构：[1]广东海洋大学广东普通高校水产品深加工重点实验室,湛江524088;[2]广东海洋大学食品科技学院,湛江524088

年份：2012

卷号：28

期号：20

起止页码：282

中文期刊名：农业工程学报

外文期刊名：Transactions of the Chinese Society of Agricultural Engineering

收录：CSTPCD、、北大核心2011、EI(收录号：20124715692105)、Scopus(收录号：2-s2.0-84869101628)、CSCD2011_2012、北大核心、CSCD

基金：现代农业产业技术体系专项基金(CARS-47);广东省水产蛋白改性技术研究团队专项经费(2011A020102005)

语种：中文

中文关键词：凝胶;制备;二氧化碳;高密度CO2;南美白对虾;虾糜

外文关键词：gels, separation, carbon dioxide, Litopenaeus vannamei, shrimp surimi

中文摘要：为了探索高密度CO2诱导制备蛋白凝胶的可行性,以南美白对虾虾糜为材料,以常压热诱导凝胶为对照,研究压力5～30MPa、时间10～50min、温度50～70℃等因素对虾糜凝胶特性以及基本营养成分的影响。结果表明,高密度CO2处理能够使虾糜形成凝胶,压力、时间和温度对虾糜凝胶特性均有显著影响,在20MPa、60℃、30min和25MPa、60℃、30min条件下制备的虾糜凝胶品质相对较好;与热诱导凝胶相比,高密度CO2诱导的虾糜凝胶强度更大,同时也显著增加了虾糜凝胶的持水能力,减少了营养物质的流失。研究结果表明,高密度CO2具有促进凝胶形成和改善凝胶特性的作用,可以成为替代热处理成为蛋白凝胶制品生产的新技术。

外文摘要：In order to explore the feasibility of preparing protein gel induced by dense phase carbon dioxide （DPCD）, the effects of treatment pressure （5-30 MPa）, exposure time （10-50 min） and temperature （50-70 ℃ ） on gel properties and proximate composition of shrimp surimi from Litopenaeus vannamei were studied. The results showed that DPCD could induce shrimp surimi to form protein gel. The pressure, exposure time and temperature had significant effect on gel properties. Gel properties of shrimp surimi induced by DPCD were better under conditions of 20 or 25 MPa, 60℃, 30 min. Compared with the gel induced by heat, the gel induced by DPCD had higher gel strength and water holding capacity, and retained more nutrient components. These results indicated that DPCD could induce gel forming and improve gel properties, which could be a substitute technique for heat inducement in protein gel produc, ts processing.