扇贝闭壳肌蛋白对鲢鱼肌肉蛋白凝胶的修饰  

Modification of Silver Carp(Hypophthalmichthys molitrix) Muscle Protein Gel Products by Scallop Adductor Muscle Proteins

作　　者：王帅[1] 刘俊荣[1] 辛草[1] 傅润泽[1] 章超桦[2] 

机构地区：[1]大连海洋大学食品工程学院,辽宁大连116023 [2]广东海洋大学食品科技学院,广东湛江524088

出　　处：《水产科学》2011年第11期659-665,共7页Fisheries Science

基　　金：辽宁省海洋与渔业厅科研计划项目(200913);国家现代农业技术产业体系项目(NYCYTX-47)

摘　　要：以栉孔扇贝闭壳肌蛋白、大豆分离蛋白、谷氨酰胺转氨酶为影响参数,鲢鱼肌肉蛋白凝胶的弹性、咀嚼性和持水性为响应参数,研究这3个因素对鲢鱼肌肉蛋白凝胶的修饰作用。通过单因素方法,分别就扇贝闭壳肌蛋白及大豆分离蛋白各自对鲢鱼肌肉蛋白凝胶的修饰作用进行了研究,结果表明,在一定范围内,添加扇贝闭壳肌蛋白和大豆分离蛋白可以改善鲢鱼肌肉蛋白的凝胶强度。通过中心组合设计,研究3个因素对鲢鱼肌肉蛋白凝胶特性的交互影响,结果表明,3个因素与产品的弹性和咀嚼性存在极显著的关系,扇贝闭壳肌蛋白对产品的弹性和咀嚼性影响显著(P<0.05),谷氨酰胺转氨酶对产品的弹性和咀嚼性影响极显著(P<0.01),且对产品的持水性影响显著(P<0.05),但这三个因素对产品凝胶性能的交互影响不显著(P>0.05)。The gel product properties including springiness,chewiness and water holding of silver carp（Hypophthalmichthys molitrix） muscle protein were modified by addition of two protein ingredients including Japanese scallop（Chlamys farreri）adductor protein（or soy protein isolate（SPI）,and trans-glutaminase（Tgase）.Firstly,the modification for the gel properties of silver carp muscle protein by addition of scallop adductor protein and SPI was studied by the single-factor method.The gel strength of the silver carp muscle protein was found to be improved by addition of the scallop adductor protein or SPI.Secondly,the mutual influence of the three factors on the gel properties of the silver carp muscle protein was investigated using the central composite design.There was a very significant correlation between the three factors and the springiness or chewiness of the product,significant influence of the scallop adductor protein on the springiness and chewiness of the silver carp muscle protein.The springiness and chewiness was affected very significantly by TGase while water holding significantly by TGase.However,there was no significant mutual influence of the three factors on the gel properties of the product.

关 键 词：鲢鱼肌肉蛋白 扇贝闭壳肌蛋白 大豆分离蛋白 凝胶 修饰作用 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]