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                  • EI
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                  • 食品科學與工程領域高質量科技期刊分級目錄第一方陣T1
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                  • 北大核心期刊
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                  • 中國生物醫學SinoMed
                  中國精品科技期刊2020
                  張惠琳,林捷,鄭華,等. 黃原膠和瓜爾豆膠對雞血凝膠特性的影響[J]. 食品工業科技,2023,44(18):106?114. doi: 10.13386/j.issn1002-0306.2022120090.
                  引用本文: 張惠琳,林捷,鄭華,等. 黃原膠和瓜爾豆膠對雞血凝膠特性的影響[J]. 食品工業科技,2023,44(18):106?114. doi: 10.13386/j.issn1002-0306.2022120090.
                  ZHANG Huilin, LIN Jie, ZHENG Hua, et al. Influences of Xanthan Gum and Guar Gum on Gelation Properties of Chicken Blood[J]. Science and Technology of Food Industry, 2023, 44(18): 106?114. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120090.
                  Citation: ZHANG Huilin, LIN Jie, ZHENG Hua, et al. Influences of Xanthan Gum and Guar Gum on Gelation Properties of Chicken Blood[J]. Science and Technology of Food Industry, 2023, 44(18): 106?114. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120090.

                  黃原膠和瓜爾豆膠對雞血凝膠特性的影響

                  Influences of Xanthan Gum and Guar Gum on Gelation Properties of Chicken Blood

                  • 摘要: 為改善集中屠宰副產物雞血的凝膠品質,以保水性、質構、流變特性為評價指標,結合分子作用力和感官評分,研究黃原膠(Xanthan gum,XG)和瓜爾豆膠(Guar gum,GG)的添加量和復配比對雞血凝膠特性的影響。結果表明:單獨添加黃原膠或瓜爾豆膠均能提高雞血凝膠保水性,黃原膠改善凝膠保水效果更佳,添加4.0 g/L XG的雞血凝膠蒸煮損失率10.02%、離心損失率12.73%、48 h析水率10.96%,但降低凝膠硬度、黏聚性、膠著性、咀嚼性、回復性。瓜爾豆膠能顯著改善凝膠質構特性,添加6.0 g/L GG時可使凝膠達到硬度366.95 N、彈性0.94 mm、黏聚性0.77、膠著性281.94、咀嚼性263.72 mJ、回復性0.25;通過動態流變和分子間作用力分析,雞血凝膠體系是以彈性響應為主向凝膠化轉化;黃原膠和瓜爾豆膠復配對雞血凝膠具有協同穩定作用,通過增強離子鍵(從29.18%到32.62%)和氫鍵(從2.48%到6.43%),減少疏水作用力(從22.68%到16.28%),增加雞血凝膠的保水性和增強凝膠穩定性。雞血中添加4.0 g/L的復配膠(黃原膠和瓜爾豆膠配比為7:3)時,雞血凝膠兼顧保水性、質構特性效果最佳、感官評分高。

                     

                    Abstract: To improve the gel quality of chicken blood, a by-product of concentrated slaughter, the effects of different concentrations and formulations of xanthan gum (XG) and guar gum (GG) on the gel properties of chicken blood were investigated using the indices of water retention, texture, and rheological properties, as well as analysis of molecular interactions and sensory scores. The results showed that while individual treatment with either XG or GG improved the water-holding capacity of the chicken blood gel, the action of XG was superior. Addition of 4.0 g/L of XG resulted in a cooking loss rate of 10.02%, centrifugation loss of 12.73%, and syneresis rate of 10.96% (at 48 h), while the hardness, cohesiveness, gelation, mastication, and recovery of the gel were decreased. Addition of 6.0 g/L of GG significantly improved the textural properties of the gel, resulting in a hardness of 366.95 N, elasticity of 0.94 mm, cohesiveness of 0.77, adhesiveness of 281.94, masticatory value of 263.72 mJ, and recovery of 0.25. Analysis of dynamic rheology and intermolecular forces showed that the gelation transformation of the chicken blood gel system was mainly determined by the elastic response. The formulation of XG and GG had a synergistic effect in stabilizing the chicken blood gel, with strengthened ionic bonds (from 29.18% to 32.62%) and hydrogen bonds (from 2.48% to 6.43%), reduced hydrophobic force (from 22.68% to 16.28%), increased water-holding capacity of the gel, and enhanced gel stability. The addition of 4.0 g/L of formulated colloid (XG and GG in a ratio of 7:3) to chicken blood resulted in optimal water retention and texture, together with high sensory scores of the gel.

                     

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