본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

Food science and biotechnology v.14 no.3 = no.63, 2005년, pp.340 - 343   피인용횟수: 4

Effect of Sugars on Thermal Gelation of Surimi Sols

Lim, Seung-Taik    (Graduate School of Biotechnology, Korea University   ); Lee, Young-Seung    (Dept. of Food Science and Technology, Dongguk University   ); Yoo, Byoung-Seung    (Dept. of Food Science and Technology, Dongguk University  );
  • 초록

    Surimi samples were prepared with the addition of three different sugars (sucrose, glucose, and fructose) at 8% and the thermal gelation of surimi sols was investigated by small-deformation oscillatory measurements of storage (G') and loss (G") moduli. The magnitudes of G' at $10^{\circ}C$ were much greater than G" over the entire range of frequency ( ${\omega}$ ), with little dependence on ${\omega}$ . In general, G' values of surimi sol containing sucrose during heating (from 10 to $95^{\circ}C$ ) was pronounced than those of glucose and fructose, showing the following order: sucrose>glucose>fructose. The transition peaks of surimi sols containing sugars were in the temperature range of $34.8-37.4^{\circ}C$ .


  • 주제어

    surimi .   rheology .   sugar .   thermal gelation .   storage modulus.  

  • 참고문헌 (36)

    1. Surimi process technology , Lee, C.M. , Food Technol. / v.38,pp.69-80,
    2. Effect of powdered cellulose on the texture and freeze-thaw stability of surimi-based shellfish analog products , Yoon, K.S.;Lee, C.M. , J. Food Sci. / v.55,pp.87-91,
    3. Rheological relationships between surimi sol and gel as affected by ingredients , Yoo, B.;Lee, C.M. , J. Food Sci. / v.58,pp.880-883,
    4. Influence of sucrose on NaCl-induced gelation of heat denatured whey protein solutions , Bryant, C.M.;McClements, D.J. , Food Res. Int. / v.33,pp.649-653,
    5. Dynamic rheology during aging process of gelatin sugar composites , Choi, Y.H.;Lim, S.T.;Yoo, B. , Int. J. Food Sci. Technol. / v.39,pp.935-945,
    6. Effects of sucrose and sorbitol on the gel formation of a whey protein isolate , Dierckx, S.;Huyghebaert, A. , Food Hydrocoll / v.16,pp.489-497,
    7. Effects of hydroxy compounds on gel formation of gelatin , Fujitsu, M.;Hattori, M.;Tamura, T. , Colloid Polym. Sci. / v.275,pp.67-72,
    8. Effect of sugars on the thermal and rheological properties of sago starch , Ahmad, F.B.;Williams, P.A. , Biopolymer / v.50,pp.401-412,
    9. Dynamic rheology of com starch-sugar composite , Chang, Y.H.;Lim, S.T.;Yoo, B. , J. Food Eng. / v.64,pp.521-527,
    10. Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels , Evageliou, V.;Richardson, R.K.;Morris, E.R. , Carbohydr. Polym. / v.42,pp.245-259,
    11. The influence of sucrose and sorbitol on gel-sol transition of low-methoxyl pectin +Ca^{2+}$ gels , Fu, J.T.;Rao, M.A. , Food Hydrocoll / v.13,pp.371-380,
    12. Rheology of structure development in high-methoxyl pectin/sugar systems , Da Silva, J.A.L.;Rao, M.A. , Food Technol. / v.49,pp.70-73,
    13. Proteins: general;Functional Properties of Food Components San Diego , Pomeranz, Y. , / v.,pp.147-192,
    14. Effects of added egg white or whey protein concentrate on thermal transitions in rigidity of croaker surimi , Burgarella, J.C.;Lanier, T.C.;Hamann, D.D. , J. Food Sci. / v.50,pp.1588-1594,
    15. Thermal transitions of admixed starch/fish protein systems during heating , Wu, M.C.;Lanier, T.C.;Hamann, D.D. , J. Food Sci. / v.50,pp.20-25,
    16. Methods for measurement of rheological changes during thermally induced gelation of proteins , Hamann, D.D. , Food Technol. / v.41,pp.100-108,
    17. Compression properties of fish-meat gel as affected by gelatinization of added starch , Kong, D.S.;Ogawa, H.;Iso, N. , J. Food Sci. / v.64,pp.283-286,
    18. Chemically induced covalent crosslinks affect thermo-rheological profiles of fish protein gels , Lee, H.G.;Lanier, T.C.;Hamann, D.D. , J. Food Sci. / v.62,pp.29-32,
    19. Effect of pH on the gelation of walleye Pollack surimi and carp actomyosin pastes , Ni, S.;Nozawa, H.;Seik, N. , Fish. Sci. / v.67,pp.920-927,
    20. Thermal gelation of salted paste from scallop striated adductor muscle , Yoshida, W.;Kunimi, O.;Fujiura, M.;Kimura, M.;Nozawaand, H.;Seki, N. , Fish. Sci. / v.69,pp.1017-1025,
    21. Thermal gelation characteristics of composite surimi sol , Yoo, B.;Lee, C.M. , Lebensm.-Wiss. u.-Technol. / v.27,pp.533-537,
    22. Effect of sugar type on rheological properties of high-methoxyl pectin gels , Yoo, B.;Yoo, D.;Kim, Y.R.;Lim, S.T. , Food Sci. Biotechnol. / v.12,pp.316-319,
    23. Effect of sucrose, glucose, and fructose on gelation of oxidised starch , Evageliou, V.;Richardson, R.K.;Morris, E.R. , Carbohydr. Polym. / v.42,pp.261-272,
    24. Stabilization of protein structure by sugars , Arakawa, T.;Timasheff, S.N. , Biochemistry / v.21,pp.6536-6544,
    25. The mechanism of cryoprotection of proteins by solutes , Carpenter, J.F.;Crowe, J.H. , Cryobiol. / v.25,pp.244-255,
    26. The stabilization of proteins by sucrose , Lee, J.C.;Timasheff, S.N. , J. Biol. Chem. / v.256,pp.7193-7201,
    27. Increased thermal stability of proteins in the presence of sugars , Back, J.F.;Oakenfull, D.;Smith, M.B. , Biochemistry / v.18,pp.5191-5196,
    28. Carbohydrates as cryoprotectants for meats and surimi , MacDonald, G.A.;Lanier, T. , Food Technol. / v.45,pp.150-159,
    29. Final strengths and rheological changes during processing of thermally induced fish muscle gel , Montejano, J.G.;Hamann, D.D.;Lanier, T.C. , J. Rheol. / v.27,pp.557-579,
    30. Gums and hydrocolloids: functional aspect;Carbohydrates in Food , Doublier, J.L.;Cuvelier, G.;Eliasson, A.C.(ed.) , / v.,pp.283-318,
    31. Viscoelastic properties of surimi seafood products;Viscoelastic Properties of Foods , Hamann, D.D.;Rao, M.A.(ed.);Steffe, J.F.(ed.) , / v.,pp.157-172,
    32. Increased thermal stability of collagen in the presence of sugars and polyols , Gekko, K.;Koga, S. , J. Biochem. / v.94,pp.199-205,
    33. The relationship between the acoustic property and the hydration of saccharides , Uedaira, H.;Ishimura, M. , Bull. Chem. Soc. Japan / v.62,pp.574-575,
    34. Hydration of oligosaccharides , Uedaira, H.;Ishimura, M.;Tsuda, S.;Udaira, H. , Bull. Chem. Soc. Japan / v.63,pp.3376-3379,
    35. Effects of Polyols and Sugars on the Sol-Gel Transition of Gelatin , Gekko, K.;Li, X.;Makino, S. , Biosci. Biotechnol. Biochem. / v.56,pp.1280-1284,
    36. Effects of saccharides on stabilities of rice starch gels. 1. Mono-and disaccharides , Katsuta, K.;Nishimura, A.;Miura, M. , Food Hydrocoll / v.6,pp.387-398,
  • 이 논문을 인용한 문헌 (4)

    1. 2005. "" Food science and biotechnology, 14(6): 871~874     
    2. 2006. "" Food science and biotechnology, 15(3): 409~412     
    3. 2007. "" Food science and biotechnology, 16(5): 817~821     
    4. 2008. "" Journal of food science and nutrition, 13(3): 245~248     

 저자의 다른 논문

  • Lim, Seung-Taik (27)

    1. 1983 "말쥐치 농축단백질(濃縮蛋白質)의 제조(製造) 및 이용(利用)에 관(關)한 연구(硏究) -제 1 보 : 제조조건(製造條件) 및 성질(性質)-" 한국식품과학회지 = Korean journal of food science and technology 15 (2): 141~149    
    2. 1983 "말쥐치 농축단백질(濃縮蛋白質)의 제조(製造) 및 이용(利用)에 관(關)한 연구(硏究) -제 2 보 : 제조방법(製造方法)에 의한 기능성(機能性)의 변화(變化)-" 한국식품과학회지 = Korean journal of food science and technology 15 (3): 252~261    
    3. 1997 "곤약감자 분말에서 추출한 글루코만난을 원료로 제조된 필름의 물리적 성질" 한국식품과학회지 = Korean journal of food science and technology 29 (2): 255~260    
    4. 1997 "올리고당 시럽의 첨가에 따른 가래떡의 노화억제효과" 한국식품과학회지 = Korean journal of food science and technology 29 (6): 1213~1221    
    5. 1997 "탄산가스 주입이 압출팽화 옥수수전분의 성질에 미치는 영향" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition 26 (3): 436~442    
    6. 1997 "식품에 이용되는 변성전분" 食品技術 = Bulletin of food technology 10 (4): 51~67    
    7. 1998 "도라지(Platycodon grandiflorum DC) 추출 성분의 암세포 증식 억제효과" 한국식품과학회지 = Korean journal of food science and technology 30 (1): 13~21    
    8. 1999 "한국산 밀의 품종별 제면 특성과 밀가루의 이화학적 성질과의 관계" 한국식품과학회지 = Korean journal of food science and technology 31 (1): 138~146    
    9. 1999 "Pasting and Nutritional Characteristics of Black Rices Harvested in Korea" Journal of food science and nutrition 4 (4): 231~235    
    10. 1999 "한국산 고구마 전분의 품종별 이화학적 성질" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition 28 (1): 1~8    
  • Yoo, Byoung-Seung (45)

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역

원문보기

무료다운로드
  • NDSL :
유료다운로드

유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.

NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

이 논문과 함께 출판된 논문 + 더보기