The Cryoprotective Effect of Different Konjac Glucomannan (KGM) Hydrolysates on the Glass Carp (Ctenopharyngodon idella) Myofibrillar During Frozen Storage
文献类型： 外文期刊
作者： Wang, Lan 1 ; Xiong, Guangquan 1 ; Peng, Yong-bo 2 ; Wu, Wenjing 1 ; Li, Xin 1 ; Wang, Jun 1 ; Qiao, Yu 1 ; Liao, Li 1 ; Din 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
2.South Cent Univ Nationalities, Coll Life Sci, Inst Med Biol, Wuhan 430074, Peoples R China
关键词： Cryoprotection;KGM hydrolysates;Glass carp myofibrilliar
期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： The physicochemical properties, Ca2+-ATPase activity, and surface hydrophobicity of grass carp myobrillar with different cryoprotectants (0.5 % irradiated degraded KGM, 0.5 % beta-glucanase KGM hydrolysate, 8 % sucrose-sorbitol (1:1 w/w)) were investigated. The molecular weight analysis showed that the irradiated degraded KGM and beta-glucanase KGM hydrolysate were 1.209 x 10(4) and 2.093 x 10(4) Da, respectively. The solubility, Ca2+-ATPase activity, and total and reactive sulfhydryl (SH) content of treatments containing KGM hydrolysates were higher than other treatments during frozen storage. Addition of KGM hydrolysates could effectively prevent the increase of surface hydrophobicity. The gel strength and whiteness of surimi showed that the addition of KGM hydrolysates in this experiment resulted in surimi with comparable quality.
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