Citation: | ZHANG Qiuhui, LIU Chang, ZHAO Lijun, et al. Regulation and Control of Wheat Protein on the Comprehensive Quality of Low-salt Sausage Substitued Partly by KCl[J]. Science and Technology of Food Industry, 2022, 43(23): 79−85. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020077. |
[1] |
张秋会, 李苗云, 柳艳霞, 等. 食盐含量对熏煮鸡肉l熏煮肠的品质特性的影响[J]. 内蒙古农业大学学报(自然科学版),2017,38(2):62−68. [ZHANG Q H, LI M Y, LIU Y X, et al. Effects of salt contents on the quality properties of cooked and smoked sausages[J]. Journal of Inner Mongolia Agricultural University (Natural Science Edition),2017,38(2):62−68.
|
[2] |
肖康, 马阳阳, 赵春波, 等. 基于灰色关联度法构建西式香肠钠盐含量与电子舌的相关性[J]. 食品工业科技,2021,42(12):262−268. [XIAO K, MA Y Y, ZHAO C B, et al. Construction of correlation between sodium content and electronic tongue of western style sausage based on grey relational grade method[J]. Science and Technology of Food Industry,2021,42(12):262−268.
|
[3] |
ASHKAN A, PATRICK J S, KAIRSTEN A F, et al. Health effects of dietary risks in 195 countries, 1990-2017: A systematic analysis for the global burden of disease study 2017[J]. Lancet,2019,393:1958−1972. doi: 10.1016/S0140-6736(19)30041-8
|
[4] |
AASLYNG M D, VESTERGAARD C, KOCH A G. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami[J]. Meat Science,2014,96(1):47−55. doi: 10.1016/j.meatsci.2013.06.004
|
[5] |
甘潇, 李洪军, 贺稚非. 以不同比例KCl替代NaCl制备低盐腊肉其理化及品质特征的变化[J]. 食品与发酵工业,2020,46(9):176−184. [GAN X, LI H J, HE Z F. Changes of physical and chemical quality characteristics of low-salt bacon prepared with different proportions of KCl instead of NaCl[J]. Food and Fermentation Industry,2020,46(9):176−184.
|
[6] |
GAP-DON K, SUN J H, TAE S P, et al. Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride potassium chloride and magnesium chloride[J]. LWT,2018,89(3):140−147.
|
[7] |
AGOSTINHO D S A L A, LORENZO J M, GONCALAVES C A A, et al. Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl[J]. Meat Science,2017,123:50−56. doi: 10.1016/j.meatsci.2016.09.001
|
[8] |
荣良燕, 蔺艳婷, 何青, 等. 复配膳食纤维对低盐乳化肠食用品质的影响[J]. 肉类研究,2019,33(7):30−35. [RONG L Y, LIN Y T, HE Q, et al. Effects of dietary fiber on the eating quality of low-salt emulsified sausage[J]. Meat Research,2019,33(7):30−35.
|
[9] |
赵春波, 余小领, 李苗云, 等. 基于主成分分析构建大豆蛋白对低盐乳化肠的品质综合评价模型[J]. 现代食品科技,2020,36(12):188−197. [ZHAO C B, YU X L, LI M Y, et al. A comprehensive evaluation model of soybean protein for low-salt emulsified sausage based on principal component analysis[J]. Modern Food Technology,2020,36(12):188−197.
|
[10] |
王怡然, 王金水, 赵谋明, 等. 小麦面筋蛋白的组成、结构和特性[J]. 食品工业科技,2007(10):228−231. [WANG Y R, WANG J S, ZHAO M M, et al. Composition, structure and properties of wheat gluten[J]. Science and Technology of Food Industry,2007(10):228−231. doi: 10.3969/j.issn.1002-0306.2007.10.074
|
[11] |
杨珊珊. 鸡肉糜脯加工工艺及品质改良的研究[D]. 广州: 华南理工大学, 2010.
YANG S S. Study on the processing technology and quality improvement of chicken minced meat[D]. Guangzhou: Huanan Technology University, 2010.
|
[12] |
SCHNACKENBERG B J, SAINI U T, ROBINSON B L, et al. Anacute dose of gammahydroxybutyric acid alters gene expression in multiple mouse brain region[J]. Neuroscience,2010,170(2):523−541.
|
[13] |
ANKIT P, NIGEL P B, GERARD D, et al. Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity[J]. Journal of Food Composition and Analysis,2011,24(2):250−256. doi: 10.1016/j.jfca.2010.09.012
|
[14] |
张士凯, 贾朝爽, 张启月, 等. 改性小麦蛋白的研究进展[J]. 中国粮油学报,2019,34(12):123−130. [ZHANG S K, JIA C H, ZHANG Q Y, et al. Research progress of modified wheat protein[J]. Chinese Journal of Grain and Oil,2019,34(12):123−130. doi: 10.3969/j.issn.1003-0174.2019.12.020
|
[15] |
CHIANG J H, TAY W, ONG D S M. Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method[J]. Food Structure,2021(28):100183.
|
[16] |
张秋会, 郝婉名, 李苗云, 等. 熏煮香肠保水性评价模型研究[J]. 食品工业科技,2021,42(1):35−41. [ZHANG Q H, HAO W M, LI M Y, et al. Study on evaluation model of water-holding capacity of smoked and cooked sausage[J]. Science and Technology of Food Industry,2021,42(1):35−41.
|
[17] |
ZHANG Q H, YUE X Q, LI M Y, et al. Effect of pH on NMR relaxometry and chicken myosin gel properties[J]. Asian Journal of Agriculture and Food Science,2014,8:207−278.
|
[18] |
赵春波, 张秋会, 马长明, 等. 氯化钾替代部分食盐对猪肉乳化肠品质的影响[J]. 肉类工业,2019(1):15−19. [ZHAO C B, ZHANG Q H, MA C M, et al. Effect of partial salt replacement by potassium chloride on the quality of pork emulsified sausage[J]. Meat Industry,2019(1):15−19. doi: 10.3969/j.issn.1008-5467.2019.01.004
|
[19] |
ZHANG Y W, GUO X Y, LIU T T, et al. Effects of substitution of NaCl with KCl, L-histidine, and L-lysine on instrumental quality attributes of cured and cooked pork loin[J]. Joural of Food,2018,16(1):877−883.
|
[20] |
张秋会, 岳喜庆, 李苗云, 等. 大豆组织蛋白在重组肉糜制品中的应用[J]. 食品与发酵工业,2015,41(1):101−105. [ZHANG Q H, YUE X Q, LI M Y, et al. Application of soybean tissue protein in recombinant meat products[J]. Food and Fermentation Industry,2015,41(1):101−105.
|
[21] |
张秋会, 李苗云, 柳艳霞, 等. 离子强度对11S大豆球蛋白和鸡肌球蛋白质的二级结构及凝胶特性的影响[J]. 河南农业大学学报,2018,52(3):424−429, 444. [ZHANG Q H, LI M Y, LIU Y X, et al. Effect of ionic strength on secondary structures and gel properties of chicken myosin and 11S soybean globulin[J]. Journal of the Henan Agricultural University,2018,52(3):424−429, 444.
|
[22] |
GEOCZE K C, BARBOSA L C A, FIDENCIO P H, et al. Essential oils from pequi fruits from the Brazilian Cerrado ecosystem[J]. Food Research International,2013,54(1):1−8. doi: 10.1016/j.foodres.2013.06.005
|
[23] |
张雪纷. 超声-离子液体处理对麦谷蛋白特性和酶解产物活性的影响[D]. 镇江: 江苏科技大学, 2018.
ZHANG X F. Effect of ultrasonic-ionic liquid treatment on the properties and enzymatic activity of glutenin[D]. Zhenjiang: Jiangsu University of Science and Technology, 2018.
|
[1] | LI Suixin, HUO Yunlei, WU Yunpeng, LI Jiahui, CHEN Bo, WANG Yan. Preparation,Characterization and Adsorption Properties of Hydrophilic Syringostrobin Molecularly Imprinted Microspheres[J]. Science and Technology of Food Industry, 2021, 42(5): 72-77,92. DOI: 10.13386/j.issn1002-0306.2020050050 |
[2] | YAN Xiang, ZHANG Shao-fei, WANG Du-liu, PEI Ping, WANG Wen-jian, LI Juan, LI Fei, ZHAO Yan-xia. Study on Preparation of Activated Carbon from Soybean Straw and Its Adsorption Performance on Cu2+[J]. Science and Technology of Food Industry, 2021, 42(1): 68-74. DOI: 10.13386/j.issn1002-0306.2019080216 |
[3] | ZHOU You-quan, TANG Ting-fan, CHENG Hao, HUANG Fang-li, TIAN Yu-hong. Study on Adsorption Properties of Chitosan for Tannic Acid in Sucrose Solution[J]. Science and Technology of Food Industry, 2020, 41(3): 12-15,21. DOI: 10.13386/j.issn1002-0306.2020.03.003 |
[4] | WU Chun, SUN Tian-yi, MA Lin. Evaluation of Adsorption Property of Modified Magnetic Chitosan to Carmine[J]. Science and Technology of Food Industry, 2020, 41(1): 25-31,37. DOI: 10.13386/j.issn1002-0306.2020.01.005 |
[5] | CAI Hong-mei, MENG Wen-jing. Preparation of molecularly imprinted polymer foam and selective adsorption and separation of cyhalothrin[J]. Science and Technology of Food Industry, 2017, (22): 46-50. DOI: 10.13386/j.issn1002-0306.2017.22.010 |
[6] | ZHANG Nai-pian, WANG Cheng-ming, AO Wen-fang, LI Ke-chao, BAI Juan. Preparation and characterization of phytic acid molecularly imprinted polymer and its adsorption performance[J]. Science and Technology of Food Industry, 2017, (17): 75-79. DOI: 10.13386/j.issn1002-0306.2017.17.015 |
[7] | CHEN Xi, KUANG Ying, XIAO Man, WU Kao, YAN Wen-li, JIANG Fa-tang, HUANG Jing. Study on adsorption of plant polysaccharide aerogels[J]. Science and Technology of Food Industry, 2017, (11): 96-101. DOI: 10.13386/j.issn1002-0306.2017.11.010 |
[8] | ZHANG Xin-lin, LONG Wei, YU Shu-juan, YANG Yong-jun, ZHU Si-ming. Adsorption performance and kinetics of macroporous resin on sugarcane molasses pigments[J]. Science and Technology of Food Industry, 2015, (22): 111-114. DOI: 10.13386/j.issn1002-0306.2015.22.014 |
[9] | TANG Yi-wei, GAO Zi-yuan, GAO Jing-wen, WEI Li-qiao, LAN Jian-xing, LI Yi, GAO Xue, ZHANG De-fu, LI Jian-rong. Study on preparation and adsorption properties of pymetrozine molecularly imprinted polymers[J]. Science and Technology of Food Industry, 2015, (05): 91-94. DOI: 10.13386/j.issn1002-0306.2015.05.010 |
[10] | Study on the adsorption performance of molecular imprinting cross-linked chitosan resin on cadmium[J]. Science and Technology of Food Industry, 2013, (07): 126-129. DOI: 10.13386/j.issn1002-0306.2013.07.088 |
1. |
肖曼青,李芳,王展,沈汪洋. 物理改性对荞麦蛋白结构和理化特性的影响. 食品研究与开发. 2025(01): 98-105 .
![]() | |
2. |
甘传发,郭金英,白周亚. 姜黄素与蛋白质相互作用研究进展. 中国调味品. 2023(02): 199-204 .
![]() | |
3. |
张旭,卢娜,李兆杰,薛勇,袁诗涵,薛长湖,唐庆娟. 姜黄素光动力对牡蛎脂质氧化水解酶的影响. 食品工业科技. 2020(24): 1-6+12 .
![]() |