不同pH条件下罗非鱼肌肉蛋白分离效果及其功能特性的研究  

Effects of pH Shift Processing on Functional Properties of Tilapia Muscle Protein Isolates

作　　者：刘俊荣[1] 贺凌 汪涛[1] 石泰[1] 王伟光[1] 张筱潇[1] 辛草[1] 

机构地区：[1]大连水产学院食品工程学院,辽宁大连116023 [2]辽宁省水产技术推广总站,辽宁沈阳110031

出　　处：《水产科学》2010年第6期317-320,共4页Fisheries Science

基　　金：国家科技支撑计划项目(2008BAD94B00);辽宁省海洋与渔业厅科研计划项目(200913)

摘　　要：利用pH调节法制备罗非鱼分离鱼蛋白。在临界pH条件下对罗非鱼肌肉蛋白进行处理得到肌肉溶解蛋白(Solution Muscle Protein,SMP),再利用等电点沉淀法对罗非鱼肌肉溶解蛋白进行分离得到肌肉分离蛋白(Isolated Muscle Protein,IMP),考查SMP的溶解率、黏度及IMP凝胶制品和常规中性漂洗(Conventional Wash)处理得到的蛋白凝胶制品的凝胶强度。以罗非鱼肌肉蛋白质在不同pH下的处理、转谷酰胺酶、食盐及凝胶化温度为因素,凝胶强度为目标参数进行正交试验设计。结果表明,与常规中性漂洗法相比,pH调节法制备的罗非鱼分离鱼蛋白具有回收效果好、功能性强的特点。Tilapia fish protein isolates were prepared using pH shifting method.Solution Muscle Protein（SMP）was extracted under critical pH.Isolated Muscle Protein（IMP）was obtained from SMP by isoelectric precipitation processing.Main parameters of the acid and alkaline solubilization process and recovered with isoelectric precipitation were investigated.The solubility and the viscosity of SMP were studied,and the properties of gel IMP-based were analysed comparing with the gel surimi-based by conventionally washed（CW）process.Orthogonal test was carried out with four factors as pH,MGase,NaCl and the gelation temperature.Results showed that tilapia fish protein isolates by pH-Shift Processing presented priorities in both protein yield and functional properties compared with conventional surimi process.

关 键 词：罗非鱼 PH 分离鱼蛋白 功能特性 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]