鲨鱼肉盐溶蛋白凝胶质构参数的相关性分析及其提取条件优化  

Optimization of extraction conditions of salt-soluble protein from shark muscle and relativity analysis for texture parameters of its gel

作　　者：丁宁[1] 陈丹[1] 顾玲芳[1] 杨文鸽[1] 颜伟华[1] 徐培芳 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]宁波鱼之美食品厂,浙江宁波315021

出　　处：《食品工业科技》2012年第5期97-100,共4页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划重大项目(2008BAD94B05);浙江省大学生科技创新基金项目(2009);宁波市自然科学基金项目(2010A610013)

摘　　要：采用响应面分析法,对鲨鱼肉盐溶蛋白凝胶的质构参数进行相关性分析,并以鲨鱼肉盐溶蛋白凝胶硬度为指标,对NaCl浓度、提取溶液的pH和低温加热时间进行优化。结果表明:鲨鱼肉盐溶蛋白凝胶各质构参数线性相关显著;建立了盐溶蛋白凝胶硬度与提取条件的数学模型,其中NaCl浓度和低温加热时间对鲨鱼盐溶蛋白凝胶的硬度影响极其显著,提取溶液的pH对其影响显著。NaCl浓度为0.74mol/L,提取溶液的pH为6.56,低温加热时间为79.10min,鲨鱼肉盐溶蛋白凝胶的硬度达到最大预测值37.70g。Relativity of texture parameters of salt-soluble protein gel from shark muscle were determined by respond surface methodology（RSM）,then using gel hardness as an index,the extraction conditions such as NaCl concentration,pH and the time of low-temperature heating of salt-soluble protein from shark muscle were optimized.The results showed that：linear correlate of texture parameters of salt-soluble protein gel from shark muscle were significant.Multiple regressions model was set up between the gel hardness and extractive conditions,and the effect of NaCl concentration and the time of low-temperature heating on the hardness were extremely significant,and pH on the hardness were significant.When NaCl concentration was 0.74mol/L,pH6.56 and the time of low-temperature heating 79.10min,the predictive value of gel hardness was 37.70g.

关 键 词：鲨鱼 盐溶蛋白 质构参数 凝胶硬度 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]