超声波处理对鲢鱼鱼肉蛋白性质的影响  

Effect of Ultrasonic Treatment on the Properties of Silver Carp Protein

作　　者：胡爱军[1] 陈琼希[1] 郑捷[1] 郝立静[1] 李洪艳[1] 闫伟[1] 王一鸣[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,食品营养与安全教育部重点实验室,天津300457

出　　处：《食品工业》2012年第2期47-49,共3页The Food Industry

基　　金：福建省区域科技重大项目(项目编号:2010N3026);天津东丽区科技创新专项基金项目(项目编号:2010312)

摘　　要：研究了超声功率和超声处理时间对鲢鱼肉蛋白性质的影响。结果表明,160 W^320 W超声作用15 min,鱼肉蛋白的溶解度、乳化性及乳化稳定性、起泡性及气泡稳定性随超声功率的提高均呈现先增大后减小的趋势,溶解度、乳化性及乳化稳定性在240 W超声作用时最高;起泡性及气泡稳定性在超声功率160 W时最高。160 W超声作用5 min^25 min,鱼肉蛋白的溶解度、乳化性及乳化稳定性、起泡性及气泡稳定性随超声作用时间的延长均先增大后减小。其中,溶解度、乳化性、起泡性及气泡稳定性在超声作用10 min时最高;乳化稳定性在超声作用15 min时最高。由此说明,超声波处理会导致鱼肉蛋白性质改变,且与超声作用功率和时间有一定的相关性。Different power and time influence of ultrasonic treatment on the properties of silver carp protein was studied.The results showed that solubility,emulsifying properties and foaming tendency increased firstly and then showed a decreasing trend with the rise of ultrasonic power when fish protein was treated for 15 min with 160 W^320 W ultrasound.Solubility,emulsifying and emulsion stability was the maximum when the ultrasound was 240 W while foaming,and bubble stability reached the highest in the ultrasonic power 160 W.When fish protein was treated with 160 W ultrasound power between 5 min and 25 min,solubility,emulsifying properties and foaming tendency increased firstly and then decreased with the ultrasonic treatment time going on.Among them,solubility,emulsifying activity and foaming tendency were the highest at 10 min of ultrasonic action,while emulsion stability was the maximum at 15 min.It was proved that ultrasonic treatment could cause changes in the properties of fish protein,and the changes had a certain degree of correlation with ultrasonic power and time.

关 键 词：超声波 鲢鱼鱼肉蛋白 性质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]