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《Food Science》 2007-10
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Effect of Modified Protein on Crispness of Pre-fried Springrolls with Microwave Drying Characteristics

FAN Da-ming1,CHEN Wei1,2,,ZHAO Jian-xin1,TIAN Feng-wei1,ZHANG Hao1,2 (1.School of Foods Science and Technology, Jiangnan Uriversity, Wuxi 214122, China; 2.Key Laboratory of Science and Safety, Ministy of Education, Jiangnan University, Wuxi 214122, China)  
Water transferring in springrolls on microwave reheating is a main factor that affects the crispness of frozen pre- fried springrolls. The effects of 11S Ca-binding protein, 7S Ca-binding protein and Ca-binding protein on the crispness were studied respectively. The results showed that 11S Ca-binding protein affects better than others. Denaturation Temperature and calcium- binding capacity of these three proteins were determined. The results implied the crispness-improving mechanism by 11S Ca- combining protein. Twenty-five ml/kg glycerol was added into the outer coating of springroll for simultaneously reaching to 45 ℃. The effects of microwave reheating power and time on crispness of the product were also studied. A 600 W power and 40s reheating time are preferred.
【Fund】: 科技部农转资金项目(05EFN213200101)
【CateGory Index】: TS201
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