草鱼盐溶蛋白凝胶结构与质构特性研究  

Study on gel microstructure and properties of salt soluble proteins from grass carp

作　　者：董哲[1] 杨玉玲[1] 王素雅[1] 马云[1] 顾婷婷[1] 杨智伟[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210003

出　　处：《食品工业科技》2011年第10期177-180,共4页Science and Technology of Food Industry

摘　　要：分析了草鱼盐溶蛋白的组成成分,对其凝胶微观结构进行了观察,并采用L9(34)正交实验研究了盐溶蛋白凝胶的质构特性,以期为草鱼肉糜制品加工提供一些理论参考。结果显示,盐溶蛋白主要由肌球蛋白重链、肌动蛋白和两条肌球蛋白轻链组成,分子量分别为190、53、30、17kDa。盐溶蛋白凝胶呈粗糙的三维网络结构。各因素对凝胶硬度和弹性的影响顺序为:蛋白浓度>离子强度>Ca2+。盐溶蛋白凝胶硬度的最优组合为蛋白浓度24mg/mL、Ca2+浓度为0.08mol/L、离子强度为0.6。凝胶弹性的最优组合为蛋白浓度24mg/mL、Ca2+浓度为0.08mol/L、离子强度为0.5。The compositions of salt soluble proteins （SSP） from grass carp were determined and the microstructures of SSP gel were observed. Furthermore,gel properties of SSP from grass carp was studied with L9 （3^4） orthogonal test. The results showed there were four minor compositions in SSP,including myosin heavy chain, actin and two myosin light chains. Their molecular weights were 190,53,30,17kDa,respectively. The microstructure of the SSP gel was coarse, The different factors that affected the SSP gel hardness and springiness were SSP concentration 〉 ionic strength 〉 Ca^2＋ ,in the order of influential extent. The best conditions for hardness were protein concentration 24mg/mL,Ca^2＋ concentration 0.08mol/L,ionic strength 0.61 The best conditions for springiness of SSP gel were protein concentration 24mg/mL,Ca^2＋ concentration 0.08mol/L,ionic strength 0.5.

关 键 词：草鱼盐溶蛋白 组分 微观结构 凝胶 质构 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]