鳕鱼盐溶蛋白提取条件优化及其在鱼糜制品加工中的变化  

Optimization of Extraction Conditions of Cod Salt Soluble Proteins and Their Changes during Processing of Surimi-based Products

作　　者：刘安军[1] 王莹[1] 郑捷[1] 何立蓉[1] 战虎[1] 罗建涛[1] 陈影[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2010年第10期1104-1107,共4页Modern Food Science and Technology

基　　金：天津市科技支撑计划重点项目(08ZCKFNC01000);国家农业科技成果转化资金项目(2009GB2A100016);塘沽区科技创新专项资金项目(2009cx07-03)

摘　　要：本实验对鳕鱼盐溶蛋白的提取条件(盐浓度、固液比、浸提时间、浸提pH)进行了研究,得到其最佳提取条件为:NaCl溶液浓度0.7mol/L,固液比1:3,提取时间16h,pH=7。SDS-PAGE凝胶电泳图谱显示,在鱼糜制品加工中,肌球蛋白重链明显减少,而肌球蛋白轻链和肌动蛋白的量几乎没有发生变化。The extraction of salt-soluble cod protein was studied and the optimized extraction conditions were determined as follows：NaCl 0.7mol/L,solid-liquid ratio 1：3,extraction time 16 h,and pH 7.SDS-PAGE analysis showed that,during minced fish products processing,the content of myosin heavy chain（MHC） decreased obviously,while little change in the contents of the myosin light chain（MLC）and actin was found.

关 键 词：鳕鱼 盐溶蛋白 凝胶化 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]