文章摘要
包欢欢,王修俊,沈畅萱,何春霞,李佳敏,许九红.温度对无铅腌制皮蛋凝胶特性的影响[J].包装工程,2022,43(9):100-106.
BAO Huan-huan,WANG Xiu-jun,SHEN Chang-xuan,HE Chun-xia,LI Jia-min,XU Jiu-hong.Effects of Temperature on the Gel Properties of Lead-free Pickled Preserved Egg[J].Packaging Engineering,2022,43(9):100-106.
温度对无铅腌制皮蛋凝胶特性的影响
Effects of Temperature on the Gel Properties of Lead-free Pickled Preserved Egg
投稿时间:2021-09-09  
DOI:10.19554/j.cnki.1001-3563.2022.09.013
中文关键词: 皮蛋凝胶  腌制温度  质构特性  化学作用力
英文关键词: preserved egg gel  pickling temperature  texture properties  chemical force
基金项目:贵州省朝天椒产业集群建设项目(黔农函〔2020〕43号);贵州省科技计划重点项目(黔科合支撑〔2022〕重点010号);中央引导地方科技发展专项(黔科中引地〔2018〕4020)
作者单位
包欢欢 贵州大学 酿酒与食品工程学院贵阳 550025
贵州省发酵工程与生物制药重点实验室贵阳 550025 
王修俊 贵州大学 酿酒与食品工程学院贵阳 550025
贵州大学 辣椒产业技术研究院贵阳 550025
贵州省发酵工程与生物制药重点实验室贵阳 550025 
沈畅萱 贵州大学 酿酒与食品工程学院贵阳 550025
贵州省发酵工程与生物制药重点实验室贵阳 550025 
何春霞 贵州大学 酿酒与食品工程学院贵阳 550025
贵州省发酵工程与生物制药重点实验室贵阳 550025 
李佳敏 贵州大学 酿酒与食品工程学院贵阳 550025
贵州省发酵工程与生物制药重点实验室贵阳 550025 
许九红 贵州大学 酿酒与食品工程学院贵阳 550025
贵州省发酵工程与生物制药重点实验室贵阳 550025 
摘要点击次数:
全文下载次数:
中文摘要:
      目的 研究腌制温度对皮蛋凝胶特性的影响机制,为无铅皮蛋的控温腌制技术提供理论基础。 方法 以皮蛋的无铅腌制工艺为基础,分析皮蛋凝胶形成过程中感官性状、蛋清游离碱度、质构特性、蛋白质维系结构的化学键等的变化情况。结果 当腌制温度在30 ℃以上时,皮蛋凝胶快速形成,但凝胶并不稳定,在后期皮蛋容易出现烂头和化汤等现象;当腌制温度为15~25 ℃时,与前面相反。当腌制温度为25 ℃及以上时,蛋清游离碱度快速升高,并在后期维持在3.03 g/kg,明显高于腌制温度为15 ℃和20 ℃时的2.20 g/kg。在凝胶强度指标上,腌制温度为15 ℃和20 ℃组皮蛋的弹性、硬度、内聚性均高于腌制温度25 ℃以上实验组。腌制温度15 ℃组皮蛋的蛋白质总巯基含量相对最低,而离子键和二硫键含量相对最高。结论 当腌制温度为15 ℃时,皮蛋内总巯基含量相对最小,转换的二硫键含量相对最高,能够促进离子键和二硫键等化学键的生成,使得皮蛋的凝胶强度较好,氢键和疏水相互作用基本不受温度或碱液的影响,因此对不同温度腌制皮蛋的凝胶结构产生的影响较小。
英文摘要:
      This paper aims to study the influence and its mechanism of curing temperature on the gel characteristics and provide a theoretical basis for the lead-free pickling technology of preserved eggs. Based on the lead-free pickling process of preserved eggs, the changes of sensory properties, free alkalinity, texture and chemical bond of protein retention structure during the formation of preserved egg gel were analyzed. The results showed that when the temperature of marinating is above 30 ℃, preserved egg gel is formed quickly but the gel is not stable. In the later period, preserved eggs are prone to rotten head and soup, while the 15-25 ℃ group is the opposite. The temperature of 25 ℃ and above can increase the free alkalinity of egg white rapidly and maintain it at 3.03 g/kg in the later stage, which is significantly higher than 2.20 g/kg at 15 ℃ and 20 ℃; In terms of gel strength, the elasticity, hardness and cohesion of preserved eggs at 15 ℃ and 20 ℃ All are higher than the test group above 25 ℃; the total sulfhydryl content of protein in 15 ℃ groups is the lowest, while the content of ionic bond and disulfide bond is the highest. In summary, when the pickling temperature was 15 ℃, the content of total sulfhydryl groups in preserved eggs was relatively the smallest, and the content of converted disulfide bonds was relatively highest, which could promote the formation of chemical bonds such as ionic bonds and disulfide bonds, making the gel strength of preserved eggs better. Hydrogen bonds and hydrophobic interactions are hardly affected by temperature or lye, hence there is less influence on the gel structure of preserved eggs cured at different temperatures.
查看全文   查看/发表评论  下载PDF阅读器
关闭

关于我们 | 联系我们 | 投诉建议 | 隐私保护 | 用户协议

您是第22548494位访问者    渝ICP备15012534号-2

版权所有:《包装工程》编辑部 2014 All Rights Reserved

邮编:400039 电话:023-68795652 Email: designartj@126.com

    

渝公网安备 50010702501716号