冷冻蓝圆鯵鱼糜蛋白重组技术研究  

Protein recombinant technology of freezing horse-mackerel surimi

作　　者：周小敏 郑万源 安利华 王晓波 

机构地区：[1]浙江兴业集团有限公司,舟山316101

出　　处：《食品科技》2011年第1期115-119,共5页Food Science and Technology

基　　金：浙江省重大科技专项社会发展项目(2008C13064);863计划项目(2007AA091802)

摘　　要：以鱼糜蛋白质凝胶形成3个阶段理论为基础,从蛋白重组角度理论上分析添加剂在冷冻蓝圆鯵鱼糜生产过程中增强凝胶强度的作用机理,同时也通过测定凝胶强度对理论解释加以验证。研究还创新性的应用一种新型凝胶增强剂GRA1,可快速加强蛋白质分子结合力,促使大分子网络的数量增多,从而提高了鱼糜凝胶强度。GRA1克服了TG酶由于价格和不宜冻藏的因素导致其应用受到限制的缺陷,可在使用冻藏原料生产高品质鱼糜上推广应用。Based on the theory that formation of surimi protein gel having three stages,the additives’s effect mechanism to enhance gel strength in productive process of freezing horse-mackerel surimi was theoretically analyzed in the viewpoint of protein recombinant.Then this paper verified these theoretical explanations by measuring gel strength.In this research,we also creative application a new gel intensified additive named to increase the gel strength by enforcing binding force among protein molecules and increasing the number of macromolecule nets.TG enzyme has limitation on application because of high price and unsuitable to freezing storage.GRA1 overcomes the flaws of TGenzyme and can extended application on producing high quality surimi which using freezing fish as raw material.

关 键 词：蓝圆鯵鱼糜 新型凝胶增强剂 蛋白重组 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]