KCl碳酸、磷酸缓冲溶液提取冻藏鲢鱼、鲤鱼盐溶蛋白质的比较  

Comparison of salt-soluble protein of frozen storage treatment on the silver carp, carp fi sh extracted by KCl buffer solution of carbonic acid and phosphoric acid

作　　者：刘铁玲[1] 樊秀花[1] 吴婷婷[1] 

机构地区：[1]天津农学院,天津300384

出　　处：《食品科技》2014年第3期215-217,共3页Food Science and Technology

基　　金：天津市农委项目(0804150)

摘　　要：将鲢鱼、鲤鱼经过食盐及复合磷酸盐浸泡后冻结,以KCl碳酸、磷酸缓冲溶液提取鱼肉中的盐溶蛋白,比较鲢鱼、鲤鱼盐溶蛋白在2种缓冲溶液中的溶解性以及食盐、复合磷酸盐处理对其产生的影响。试验结果表明,鲤鱼肌肉中盐溶蛋白在磷酸缓冲溶液中溶解性稍好。鲢鱼肌肉中盐溶蛋白在碳酸缓冲液中溶解性较好,经复合磷酸盐处理后盐溶蛋白溶解性、稳定性均好于食盐处理。After salt soaked and compound phosphate frozen, salt-soluble proteins of silver carp and carp are extracted by KCI carbonic acid mixed with phosphoric acid buffer solution, comparison of salt-solubleprotein of silver carp and carp in two kinds of buffer solution, and the influence of salt and composite phosphate processing. Experimentle results show that salt-soluble protein of carp is extracted slightly better in phosphate buffer solution. Salt-soluble protein of muscle in silver carp are better with carbonate acid buffer extraction, and its solubility and stability of salt-soluble protein are better processed by compound phosphate than salt processing.

关 键 词：鲢鱼 鲤鱼 盐溶蛋白 

分 类 号：TS201.21[轻工技术与工程—食品科学]