作　　者： ; ; ; ; ; ; ; ;

机构地区： 中国水产科学研究院南海水产研究所

出　　处： 《食品与发酵工业》 2006年第6期60-63,共4页

摘　　要： 研究探讨了鲟鱼软骨的融胶条件及其凝胶效果；在与卡拉胶进行复配时，研究复合体系的凝胶特性及pH值和电解质对其凝胶特性的影响。研究结果表明：在120℃高压蒸煮40min条件下的鲟鱼软骨融胶效果最好，在软骨含量低于20％时，体系不能成胶，随软骨含量的增加，体系粘度升高，使得凝胶强度增大，胶体的融点和凝固点温度都略有提高，但其融点和凝固点均在30℃以下。骨胶与卡拉胶复合体系受pH值影响较大，pH值在3．5～4．5之间，体系凝胶效果最好。加入NaCl和尿素后体系凝胶强度有明显差别，说明骨胶与卡拉胶复合体系中以静电作用为主，氢键和疏水键的相互作用对成胶效果贡献较小。 The melting factors and gelling effects of sturgeon cartilage, properties of melted cartilage and carrageenan complex system and the effect of pH and electrolytes on the system were studied. The results shown that the best melting cartilage condition was 120℃ for 40min. , if the content of cartilage is less than 20 % , the system could not gelled. With the increasing of cartilage content , the gel strength and viscosity were increased and the melting and solidifying point were also slightly increased, but both were blow 30℃. The pH had a great impact on the properties of the complex system, the better PH value was between 3.5 -4.5. The gel strength and viscosity showed big difference after adding different concentration of sodium chloride and urea, this indicated that the electrostatic force played an important role in the acting force in this complex system but the hydrophobic force and hydrogen bone made less contribution to it.

关 键 词： 鲟鱼软骨 卡拉胶 相互作用 凝胶特性

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]