氧化二氢杨梅素对鲢鱼鱼糜凝胶特性的影响
S986.1%TS254.4; 为了研究氧化二氢杨梅素(oxidized dihydromyricetin,oDMY)对鱼糜凝胶特性的影响,分析了添加不同浓度(0％、0.15％、0.30％、0.45％、0.60％)的oDMY后,鲢鱼鱼糜凝胶的凝胶强度、流变特性、持水力、微观结构、蛋白二级结构、粒径分布以及色泽和感官特性的变化.研究结果显示,添加oDMY后,鱼糜凝胶在形成的过程中蛋白质的β-折叠相对含量增加,蛋白聚集使粒径增大,从而形成了更致密、孔洞更小的凝胶网络结构,同时鱼糜凝胶的持水力也得到了提高.随着oDMY质量浓度的增加,鱼糜凝胶的破断力和凹陷度增大,尤其是在0.45％浓度时鱼糜凝胶的破...
Saved in:
| Published in | 食品工业科技 Vol. 45; no. 17; pp. 113 - 120 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
中国农业大学食品科学与营养工程学院,北京 100083%中国农业大学食品科学与营养工程学院,北京 100083
01.09.2024
中国农业大学食品科学与营养工程学院,食品胶体与功能递送研究中心,北京 100083 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2023110070 |
Cover
| Abstract | S986.1%TS254.4; 为了研究氧化二氢杨梅素(oxidized dihydromyricetin,oDMY)对鱼糜凝胶特性的影响,分析了添加不同浓度(0％、0.15％、0.30％、0.45％、0.60％)的oDMY后,鲢鱼鱼糜凝胶的凝胶强度、流变特性、持水力、微观结构、蛋白二级结构、粒径分布以及色泽和感官特性的变化.研究结果显示,添加oDMY后,鱼糜凝胶在形成的过程中蛋白质的β-折叠相对含量增加,蛋白聚集使粒径增大,从而形成了更致密、孔洞更小的凝胶网络结构,同时鱼糜凝胶的持水力也得到了提高.随着oDMY质量浓度的增加,鱼糜凝胶的破断力和凹陷度增大,尤其是在0.45％浓度时鱼糜凝胶的破断力最高.动态流变性测试结果进一步表明,oDMY还具有一定的延缓凝胶劣化作用.使用oDMY会降低鱼糜凝胶的白度,但在较低浓度下,对颜色的影响仍在可接受范围内,并且oDMY对鱼糜凝胶的风味改善起到了积极的作用.综合来看,添加0.45％的oDMY可以有效改善鲢鱼鱼糜凝胶的特性,为新型鱼糜制品的开发提供了有价值的参考依据. |
|---|---|
| AbstractList | S986.1%TS254.4; 为了研究氧化二氢杨梅素(oxidized dihydromyricetin,oDMY)对鱼糜凝胶特性的影响,分析了添加不同浓度(0％、0.15％、0.30％、0.45％、0.60％)的oDMY后,鲢鱼鱼糜凝胶的凝胶强度、流变特性、持水力、微观结构、蛋白二级结构、粒径分布以及色泽和感官特性的变化.研究结果显示,添加oDMY后,鱼糜凝胶在形成的过程中蛋白质的β-折叠相对含量增加,蛋白聚集使粒径增大,从而形成了更致密、孔洞更小的凝胶网络结构,同时鱼糜凝胶的持水力也得到了提高.随着oDMY质量浓度的增加,鱼糜凝胶的破断力和凹陷度增大,尤其是在0.45％浓度时鱼糜凝胶的破断力最高.动态流变性测试结果进一步表明,oDMY还具有一定的延缓凝胶劣化作用.使用oDMY会降低鱼糜凝胶的白度,但在较低浓度下,对颜色的影响仍在可接受范围内,并且oDMY对鱼糜凝胶的风味改善起到了积极的作用.综合来看,添加0.45％的oDMY可以有效改善鲢鱼鱼糜凝胶的特性,为新型鱼糜制品的开发提供了有价值的参考依据. |
| Abstract_FL | This study aimed to investigate the effect of oxidized dihydromyricetin(oDMY)on the gel properties of silver carp(Hypophthalmichthys molitrix)surimi.The changes in gel strength,rheological properties,water-holding capacity,microstructure,protein secondary structure,particle size distribution,color,and sensory properties of surimi gels were analyzed after adding different concentrations(0％,0.15％,0.30％,0.45％,0.60％)of oDMY.The results showed that the addition of oDMY increased the relative content of β-sheet proteins during the gel formation process,leading to larger particle size due to protein aggregation,and consequently resulting in a denser gel network structure with smaller pores.Furthermore,the water-holding capacity of the surimi gels was improved by the addition of oDMY.As the concentration of oDMY increased,the breaking force and deformation of the surimi gels increased,especially at the concentration of 0.45％,which exhibited the most significant enhancement in breaking force.Dynamic rheological tests further demonstrated that oDMY had a certain delaying effect on gel deterioration.The addition of oDMY resulted in a decrease in whiteness of the surimi gels.However,at lower concentrations,the impact on color remained within an acceptable range,and oDMY positively contributed to the flavor improvement of the surimi gels.Overall,the addition of 0.45％oDMY effectively improved the characteristics of silver carp surimi gels,providing valuable reference for the development of novel surimi products. |
| Author | 丁宁 余勤业 洪惠 罗永康 谭雨青 孙晓悦 |
| AuthorAffiliation | 中国农业大学食品科学与营养工程学院,北京 100083%中国农业大学食品科学与营养工程学院,北京 100083;中国农业大学食品科学与营养工程学院,食品胶体与功能递送研究中心,北京 100083 |
| AuthorAffiliation_xml | – name: 中国农业大学食品科学与营养工程学院,北京 100083%中国农业大学食品科学与营养工程学院,北京 100083;中国农业大学食品科学与营养工程学院,食品胶体与功能递送研究中心,北京 100083 |
| Author_FL | YU Qinye SUN Xiaoyue LUO Yongkang TAN Yuqing DING Ning HONG Hui |
| Author_FL_xml | – sequence: 1 fullname: YU Qinye – sequence: 2 fullname: DING Ning – sequence: 3 fullname: SUN Xiaoyue – sequence: 4 fullname: TAN Yuqing – sequence: 5 fullname: LUO Yongkang – sequence: 6 fullname: HONG Hui |
| Author_xml | – sequence: 1 fullname: 余勤业 – sequence: 2 fullname: 丁宁 – sequence: 3 fullname: 孙晓悦 – sequence: 4 fullname: 谭雨青 – sequence: 5 fullname: 罗永康 – sequence: 6 fullname: 洪惠 |
| BookMark | eNrjYmDJy89LZWBQNjTQMzQ2tjDTz9LLLC7OMzQwMNI1MDYw0zMyMDI2BHLNDVgYOOHCHAy8xcWZSQYGQClTU1NjTgbLZxuWP-2Z9mRXz7MNi57NXfFsUevzLQuert_5ctOilxv3ANHzzXOets990bzteefOZw3Ln89qebp349PJvTwMrGmJOcWpvFCamyHUzTXE2UPXx9_d09nRR7fYEOgGXYsU48REM8NkE1ODZBMjE3PzFPNkk0TLNAsToBMtk1PSkixMLNJMTUySDU1NDIzNzI0TU1MtjRITjY0MLIzM0oy5GdQh5pYn5qUl5qXHZ-WXFuUBbYwvLkivzM4CGmNiaG4ADAYA2aZg7w |
| ClassificationCodes | S986.1%TS254.4 |
| ContentType | Journal Article |
| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
| Copyright_xml | – notice: Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
| DBID | 2B. 4A8 92I 93N PSX TCJ |
| DOI | 10.13386/j.issn1002-0306.2023110070 |
| DatabaseName | Wanfang Data Journals - Hong Kong WANFANG Data Centre Wanfang Data Journals 万方数据期刊 - 香港版 China Online Journals (COJ) China Online Journals (COJ) |
| DatabaseTitleList | |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Engineering |
| DocumentTitle_FL | Effect of Oxidized Dihydromyricetin on the Gel Property of Surimi from Silver Carp(Hypophthalmichthys molitrix) |
| EndPage | 120 |
| ExternalDocumentID | spgykj202417013 |
| GrantInformation_xml | – fundername: (国家大宗淡水鱼类产业技术体系项目); (国家自然科学基金) funderid: (国家大宗淡水鱼类产业技术体系项目); (国家自然科学基金) |
| GroupedDBID | -02 2B. 4A8 5XA 5XC 92H 92I 93N ABJNI ACGFS ALMA_UNASSIGNED_HOLDINGS CCEZO CDRFL CW9 GROUPED_DOAJ PSX TCJ TGT U1G U5L |
| ID | FETCH-LOGICAL-s1023-8d3aa61c450c42477d7c4a9f842029cdfb848f544c15403673aee92aa320826f3 |
| ISSN | 1002-0306 |
| IngestDate | Thu May 29 04:11:24 EDT 2025 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 17 |
| Keywords | microstructure dihydromyricetin 微观结构 gel properties sensory property 鲢鱼鱼糜 二氢杨梅素 silver carp surimi 感官特性 凝胶特性 |
| Language | Chinese |
| LinkModel | OpenURL |
| MergedId | FETCHMERGED-LOGICAL-s1023-8d3aa61c450c42477d7c4a9f842029cdfb848f544c15403673aee92aa320826f3 |
| PageCount | 8 |
| ParticipantIDs | wanfang_journals_spgykj202417013 |
| PublicationCentury | 2000 |
| PublicationDate | 2024-09-01 |
| PublicationDateYYYYMMDD | 2024-09-01 |
| PublicationDate_xml | – month: 09 year: 2024 text: 2024-09-01 day: 01 |
| PublicationDecade | 2020 |
| PublicationTitle | 食品工业科技 |
| PublicationTitle_FL | Science and Technology of Food Industry |
| PublicationYear | 2024 |
| Publisher | 中国农业大学食品科学与营养工程学院,北京 100083%中国农业大学食品科学与营养工程学院,北京 100083 中国农业大学食品科学与营养工程学院,食品胶体与功能递送研究中心,北京 100083 |
| Publisher_xml | – name: 中国农业大学食品科学与营养工程学院,食品胶体与功能递送研究中心,北京 100083 – name: 中国农业大学食品科学与营养工程学院,北京 100083%中国农业大学食品科学与营养工程学院,北京 100083 |
| SSID | ssib001105553 ssib051376492 ssj0050115 |
| Score | 2.3651004 |
| Snippet | S986.1%TS254.4; 为了研究氧化二氢杨梅素(oxidized... |
| SourceID | wanfang |
| SourceType | Aggregation Database |
| StartPage | 113 |
| Title | 氧化二氢杨梅素对鲢鱼鱼糜凝胶特性的影响 |
| URI | https://d.wanfangdata.com.cn/periodical/spgykj202417013 |
| Volume | 45 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMw1R1NaxQxNNQKogfxE78paE4ydTJJJslxsjulCHpqobcyMztbaWErbnuwJ0FFhHoSPIgF6aXebFWEiv4bd9f-C9_LzM5OteLHTViGt5OX95GXSd6beUkIuWZaeZgyxTymfe4JlSnPiDz3dAqxM0tkK2e4GvnW7XB6Vtyck3Nj40u1rKXVlXQyWztwXcm_WBXugV1xlexfWLYiCjcABvvCFSwM1z-yMY1Dan0aKRpLqhvUhDQW1EYIl0UBAqZJI40A_NWSxopaQSMfa0VT1BoaG2oDhwwAo7ZRAwCZU9NwLBSSijXVnNoQi7Rx1UNMmEAxAAG4C0S2TaQAgOFUN-tOMBKPgObUsNShWUUj6eTXSARIAUHDHHGgWX1WcShNaoyTyNJIVJX2oeiSbhRTzUYlcKOoHOIVuCN90D0coWjXck0U01jXcgb1Lk7TG74iCUSVA1Z06pIp1pNYzzpAh67tKq0kylsYDDCj8KC2qDSvcAp1YhTN-K6ZJBrS2lrDKZRU232UQUMwatAY9g9V9o-ocZ05v5gG8r-UuzaX4mSLIWl9si32Dh0OKqo2dbJiTXLphTG3RPLnCZ5z98Fx0bGoOEwGuI0hJvz4I7-myjbt3l24v7SIHQMPH-CHyOFAqSKno3z_4mIHPCp25LtKBlOvMNVedBJjJ5c6UfI8Qq4OBbrxa3HcWsBOO-ks1NzWmRPkeBlvTkTF4HGSjK3dOUWO1XYhPU1Mf3urt_7i66f1_vZmf-NNf_Px4MPr3tvdvXebezuf4Td4_6r3ZOPbw4-Dp7v9B1uDl496X3Z6z5-dIbNT8Uxj2itPVPG6uEWLp1s8SUKWCelnIhBKtVQmEtPWAiQ2WaudaqHbUogMIivwbRVP8twEScIDCBXCNj9LxjvLnfwcmVCmhZ_URZgmUkDMkXKVcuPzHOyY-Lp9nkyUis-XI2Z3_gdDXPg9ykVydPRAXyLjK_dW88sQBaykV5z1vgPvALgy |
| linkProvider | Directory of Open Access Journals |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=%E6%B0%A7%E5%8C%96%E4%BA%8C%E6%B0%A2%E6%9D%A8%E6%A2%85%E7%B4%A0%E5%AF%B9%E9%B2%A2%E9%B1%BC%E9%B1%BC%E7%B3%9C%E5%87%9D%E8%83%B6%E7%89%B9%E6%80%A7%E7%9A%84%E5%BD%B1%E5%93%8D&rft.jtitle=%E9%A3%9F%E5%93%81%E5%B7%A5%E4%B8%9A%E7%A7%91%E6%8A%80&rft.au=%E4%BD%99%E5%8B%A4%E4%B8%9A&rft.au=%E4%B8%81%E5%AE%81&rft.au=%E5%AD%99%E6%99%93%E6%82%A6&rft.au=%E8%B0%AD%E9%9B%A8%E9%9D%92&rft.date=2024-09-01&rft.pub=%E4%B8%AD%E5%9B%BD%E5%86%9C%E4%B8%9A%E5%A4%A7%E5%AD%A6%E9%A3%9F%E5%93%81%E7%A7%91%E5%AD%A6%E4%B8%8E%E8%90%A5%E5%85%BB%E5%B7%A5%E7%A8%8B%E5%AD%A6%E9%99%A2%2C%E5%8C%97%E4%BA%AC+100083%25%E4%B8%AD%E5%9B%BD%E5%86%9C%E4%B8%9A%E5%A4%A7%E5%AD%A6%E9%A3%9F%E5%93%81%E7%A7%91%E5%AD%A6%E4%B8%8E%E8%90%A5%E5%85%BB%E5%B7%A5%E7%A8%8B%E5%AD%A6%E9%99%A2%2C%E5%8C%97%E4%BA%AC+100083&rft.issn=1002-0306&rft.volume=45&rft.issue=17&rft.spage=113&rft.epage=120&rft_id=info:doi/10.13386%2Fj.issn1002-0306.2023110070&rft.externalDocID=spgykj202417013 |
| thumbnail_s | http://utb.summon.serialssolutions.com/2.0.0/image/custom?url=http%3A%2F%2Fwww.wanfangdata.com.cn%2Fimages%2FPeriodicalImages%2Fspgykj%2Fspgykj.jpg |