[1]薛茜,汤璧蔚,王芳*,等.闽南特色小吃“土笋冻”凝胶形成的影响因素[J].泉州师范学院学报,2020,(06):23-27.
　XUE Xi,TANG Biwei,WANG Fang*,et al.A Research on Influencing Factors on Gel Formationof Minnan Specialty Snack “Sipunculid Worm Jelly”[J].,2020,(06):23-27.
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闽南特色小吃“土笋冻”凝胶形成的影响因素()
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《泉州师范学院学报》[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年06期
页码:
23-27
栏目:
化学与生命科学
出版日期:
2020-12-15

文章信息/Info

Title:
A Research on Influencing Factors on Gel Formationof Minnan Specialty Snack “Sipunculid Worm Jelly”
文章编号:
1009-8224(2020)06-0023-05
作者:
薛茜1; 2; 汤璧蔚1; 王芳1*; 郭凤仙1; 蔡荣杰3
1.泉州师范学院 海洋与食品学院,福建 泉州 362000; 2.福建农林大学 食品科学学院,福建 福州350002; 3.泉州五叔公食品有限责任公司,福建 泉州 362700
Author(s):
XUE Xi1; 2;  TANG Biwei1;  WANG Fang1*;  GUO Fengxian1;  CAI Rongjie1
1.School of Oceanology and Food Science, Quanzhou Normal University,Quanzhou Fujian362000, China; 2.College of Food Science,Fujian Agriculure and Forestry University,Fuzhou Fujian350002,China; 3.Quanzhou Wushugong Food Company Limited,Quanzhou Fujian 362700,China
关键词:
“土笋冻”;  可口革囊星虫;  凝胶特性
Keywords:
“Sipunculid Worm Jelly”;  Phascolosoma esculenta;  gel properties
分类号:
S917.4
文献标志码:
A
摘要:
为研究“土笋冻”凝胶形成的影响因素,以可口革囊星虫体壁为材料,以料液比、凝胶化温度、凝胶化时间、煮沸时间和NaCl添加量为自变量,以凝胶的稠度和硬度为响应因子,考察5个因素对可口革囊星虫形成凝胶的影响.结果表明:“土笋冻”凝胶的稠度和硬度随料液比、凝胶化时间、煮沸时间和NaCl添加量的增加而增大,其中NaCl的添加可起到一定的盐桥作用,使蛋白质分子之间更容易发生交联,形成的网状结构更稳定,故凝胶稠度升高,硬度增加.凝胶化温度对“土笋冻”凝胶稠度和硬度的影响表现为先上升后下降,说明适宜的温度使可口革囊星虫中蛋白质发生溶解和溶胀作用,造成蛋白质浓度升高,从而使形成凝胶的稠度和硬度增大; 随着温度继续升高,过高的温度会导致蛋白质直接变性,难以形成完整的网络结构,导致凝胶的稠度和硬度降低.
Abstract:
To explore the factors that influence the formation of “Sipunculid Worm Jelly” gel,this study used phascolosoma esculenta for materials, took the material-liquid ratio,gelation temperature, gelation time, boiling time, and NaCl addition as independentvariables; and took the consistency and firmness of the gel as response factors to investigate the five factors influencing the formation of gelatinous cysts were investigated. The resultsshowed that the consistency and firmness of the “Sipunculid Worm Jelly” gel increased withthe increase of the material-liquid ratio, gelation time, boiling time and the amount ofNaCl added.The reason is what the increased gel consistency and increased hardness is related to the addition ofNaCl. They can play a role as a certain salt bridge,which may make protein molecules more likelyto crosslink and form a more stable network structure. The effect of gelatinizationtemperature on the consistency and firmness of the “Sipunculid Worm Jelly” gel firstlyincreased and then decreased, indicating that the appropriate temperature caused theprotein in the Phascolosoma esculenta to dissolve and swell which resulted in a higher protein concentration,which inturn increased the consistency and firmness.As the temperature continued to rise, too high a temperature may cause theproteins to directly denature, failed to form a complete network structure,whichresulted in a decrease in the consistency and firmness of the gel.

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备注/Memo

备注/Memo:
收稿日期:2020-06-28
通信作者:王芳(1969-),女,辽宁瓦房店人,教授,博士,从事动植分子生物学与生物化学研究,E-mail:dwf320@163.com.
基金项目:福建省大学生创新创业训练计划项目(S201910399038)
更新日期/Last Update: 2020-12-15