Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment

被引：120

作者：

Zhang, Tao ^{[1
]}

Xue, Yong ^{[1
]}

Li, Zhaojie ^{[1
]}

Wang, Yuming ^{[1
]}

Xue, Changhu ^{[1
]}

机构：

[1] Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China

来源：

FOOD HYDROCOLLOIDS | 2015年 / 43卷

关键词：

Konjac glucomannan; Deacetylation; Surimi; High temperature; Gelation property; GELATION PROPERTIES; THERMAL-PROPERTIES; GLOBULAR PROTEIN; OLIGOSACCHARIDES; HYDROCOLLOIDS; MECHANISM; MYOSIN; MANNAN;

D O I：

10.1016/j.foodhyd.2014.05.008

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Konjac glucomannan (KGM) with different degrees of deacetylation (DDs) were added to Alaska Pollock surimi. The surimi samples were subjected to a high-temperature (120 degrees C) treatment, and the gelation properties of the surimi gels were investigated. The deformation and breaking forces increased with increasing DD; the gel strength showed the same trend. Deacetylation weakened the water-holding capacity, but improved the whiteness of the surimi gels. The storage modulus (G') of the surimi gels was tested; it was found that G' increased as the DD increased. The DSC results indicated that the DD might facilitate the KGM reaction with actin and improve the hydrophobic interactions with proteins. The SEM images showed that deacetylation resulted in denser and more uniform microstructures of the surimi gels. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：125 / 131

页数：7

共 12 条

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