期刊文献+

β-环糊精、单甘酯和黄原胶在鸡肉糜中的抗淀粉老化特性 被引量:5

Effect of β-Cyclodextrin, Monoglycerides and Xanthan Gum on the Anti-Staling Property in Chicken Surimi
下载PDF
导出
摘要 利用流变仪研究了β-环糊精、单甘酯和黄原胶这3种淀粉抗老化剂在鸡肉糜中的抗老化特性。单因素试验结果表明:添加质量分数为0.2%β-环糊精抑制淀粉在肉糜中的老化作用效果较好;随着单甘酯和黄原胶质量分数增加,鸡肉糜抗淀粉老化的能力均逐渐提高。正交试验结果表明:当β-环糊精质量分数0.15%、单甘酯质量分数0.15%和黄原胶质量分数1.5%时,鸡肉糜抗老化效果最好。影响淀粉老化的因素顺序为黄原胶、单甘酯和β-环糊精。 The impact of β-cyclodextrin,monoglyceride and xanthan gum on the anti-staling property of chicken surimi was studied using a rheometer.Single factor experiments showed that the addition of 0.2% (m/m) β-cyclodextrin had a better effect on the anti-staling property of chicken surimi.When the concentration of monoglyceride and xanthan gum increased gradually,the anti-staling ability of chicken surimi increased.The results of orthogonal array experiments showed that the highest anti-staling property was obtained for chicken surimi with the addition of 0.15% (m/m) β-cyclodextrin,0.15% (m/m) monoglyceride and 1.5% (m/m) xanthan gum.The anti-staling property of chicken surimi was affected in decreasing order of important by xanthan gum,monoglycerides and β-cyclodextrin.
出处 《肉类研究》 2014年第2期1-4,共4页 Meat Research
基金 国家自然科学基金面上项目(31071570)
关键词 淀粉 抗老化 Β-环糊精 单甘酯 黄原胶 starch anti-staling property β-cyclodextrin monoglycerides xanthan gum
  • 相关文献

参考文献21

二级参考文献109

共引文献209

同被引文献66

引证文献5

二级引证文献19

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部