乳清蛋白与凝胶化条件对鱼糜凝胶特性的影响  

Effects of whey protein concentrate and setting conditions on the gel properties of surimi

作　　者：石径[1] 罗永康[1] 黄辰[1] 吕元萌 吴蒙蒙 刘栋 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]山东荣信水产食品集团股份有限公司,山东日照276800

出　　处：《渔业现代化》2011年第3期35-38,44,共5页Fishery Modernization

基　　金：现代农业产业技术体系建设专项资金资助(CARS-46);国家自然科学基金(30871946);国家科技支撑计划(2008BAD94B06)

摘　　要：研究了浓缩乳清蛋白(WPC)和凝胶化条件对白姑鱼(Argyrosomus argentatus)鱼糜凝胶品质的影响,检测指标包括破断力、凹陷度、凝胶强度、白度和折曲性能。结果表明:白姑鱼鱼糜最适宜的凝胶化条件为40℃60 min。在40℃和50℃凝胶化60 min的条件下,添加的WPC在总蛋白中的蛋白比例为5%和10%时能够使白姑鱼鱼糜凝胶特性增强,并能保持和改善凝胶的弹性,抑制50℃下的凝胶劣化现象。但在30℃凝胶化60 min的条件下,WPC的添加反而会降低鱼糜的凝胶特性与弹性。添加10%的WPC能够显著(P<0.05)提高白姑鱼鱼糜凝胶的白度。Effects of whey protein concentrate（WPC） and setting conditions on gel properties of white croaker sumiri were investigated.The breaking force,breaking distance,gel strength,whiteness and bending properties were used as assay indicators.The results indicate that the optimum setting conditions were 40 ℃ for 60 min.Under the setting conditions of incubating at 40 ℃ and 50 ℃ for 60 min,when the protein ratio of WPC in the total protein was 5% and 10%,WPC increased the gel properties and elasticity,and also showed inhibitory activity against gel degradation of surimi at 50 ℃.While when the setting conditions were 30℃ for 60 min,the WPC addition decreased the gel properties and elasticity of surimi.WPC at 10% increased the whiteness of gels remarkably（P〈0.05）.

关 键 词：白姑鱼鱼糜 浓缩乳清蛋白 凝胶特性 白度 折曲试验 

分 类 号：S985[农业科学—捕捞与储运]