FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (10): 134-138.

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Effect of Modified Protein on Crispness of Pre-fried Springrolls with Microwave Drying Characteristics

 FAN  Da-Ming, CHEN  Wei, ZHAO  Jian-Xin, TIAN  Feng-Wei, ZHANG  Hao   

  1. 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
  • Online:2007-10-15 Published:2011-11-22

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Abstract: 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.

Key words: microwave reheating, crispness, 11S Ca-binding protein, pre-fried