鱼皮明胶蛋白对淡水鱼糜凝胶特性的影响  

Effects of Fish Skin Gelatin on Gel Property of Surimi from Freshwater Fish

作　　者：黄玉平[1] 翁武银[1] 张希春[1] 曹敏杰[1] 刘光明[1] 苏文金[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《中国食品学报》2012年第11期51-58,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省科技厅重点项目(No.2010I0010);国家教育部归国学者基金项目(No.201007050001);厦门市科技计划项目(No.3502Z20123025)

摘　　要：为了高效利用丰富的淡水鱼资源,提高淡水鱼糜制品的品质,以淡水鱼糜为原料,利用罗非鱼皮提取明胶蛋白,探讨了添加鱼类明胶蛋白对淡水鱼糜凝胶形成性能的影响。结果表明,利用鱼皮提取的明胶中鲜味氨基酸占总氨基酸含量56.8%,表明鱼皮明胶具有一定的营养价值。将鱼皮明胶添加到鲢鱼鱼糜中,可以提高鱼糜凝胶的破断强度和保水性能,如当其添加量为鱼糜蛋白含量10%时,破断强度提高20%,失水率下降35%。根据鱼糜凝胶在各种蛋白质变性剂中的溶解性和溶解组分的SDS-PAGE分析结果,鱼皮明胶蛋白主要是通过离子键与鱼糜蛋白结合,进而提高鱼糜凝胶形成能。In order to use the resources of freshwater fish efficiently and improve the quality of surimi products from freshwater fish, gelatin from the skin of tilapia was prepared and its properties were determined. Fish gelatin was then incorporated to silver carp surimi and their influence on gel properties was investigated. The flavor amino acids from tilapia skin gelatin were more than 60% in total amino acids compositions, suggesting that the gelatin from freshwater fish skin may have a dual function of nutrition and flavoring. The breaking force and water holding capacity of silver carp surimi gels were increased by adding fish skin gelatin by 20% and 35% with the addition of the gelatin at 10% （w/w） of surimi protein, respectively. Based on the results of protein solubility of surimi gels in various protein denatu- rant solutions, and SDS-PAGE of soluble fraction, the main force involved in the interaction of gelatin and surimi protein and thus improving the surimi gel-forming capacity was supposed to be ionic bonds.

关 键 词：鲢鱼鱼糜 凝胶形成能 鱼皮 明胶 氨基酸 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]