Effect of surimi quality on properties of edible films based on Alaska pollack
Effect of surimi quality on properties of edible films based on Alaska pollack
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DOI：
10.1016/j.foodchem.2003.09.022
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发表时间：
2004-08-01
期刊：
影响因子：
8.8
通讯作者：
Tanaka, M
中科院分区：
文献类型：
--
作者：
Shiku, Y;Hamaguchi, PY;Tanaka, M
透明和灵活的可食用/可生物降解的薄膜成功地从冷冻阿拉斯加青鳕鱼糜。研究了鱼糜质量对鱼糜膜的成膜性、拉伸强度、断裂伸长率、透湿率、透光率、透明度、膜溶解性、蛋白质溶解性和酶水解性的影响。将解冻的阿拉斯加青鳕鱼糜在30 ℃下孵育20分钟（轻微蛋白质变性）和在30 ℃下孵育5小时（完全蛋白质变性），以有意降低鱼糜质量。蛋白质轻度变性导致膜的EAB降低，完全变性导致TS和EAB降低。鱼糜品质的损失对膜性能的保持没有明显影响。氢键和离子键在鱼糜膜的形成过程中起着重要的作用，但当鱼糜蛋白质完全变性后，疏水相互作用更为重要。(C)2003爱思唯尔有限公司。保留所有权利。
Transparent and flexible edible/biodegradable films were successfully made from frozen Alaska pollack surimi. The effects of surimi quality on film formation, tensile strength (TS), elongation at break (EAB), water vapour permeability (WVP), light transmission, transparency, film solubility, protein solubility, and enzyme hydrolysis of surimi films were investigated. Thawed Alaska pollack surimi was incubated at 30 degreesC for 20 min (slight protein denaturation) and at 30 degreesC for 5 h (complete protein denaturation) in order to intentionally lower the surimi quality. Slight protein denaturation caused decreased EAB of the films and the complete denaturation gave rise to reduction of TS and EAB. The remaining of film properties were not markedly influenced by the loss of surimi quality. Hydrogen bonds, together with ionic bonds, played an important role in the formation of surimi films, but hydrophobic interactions were more involved when surimi with complete protein denaturation was used for the film preparation. (C) 2003 Elsevier Ltd. All rights reserved.