食源性蛋白酶抑制物的筛选及对白鲢鱼糜凝胶特性的影响  

Screening of foodborne protease inhibitor and effect on gel properties of surimi from sliver carp

作　　者：朱佳琳[1] 黄建联 范大明[1] 连惠章 张文海 赵建新[1] 陈卫[1] 张灏[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122 [2]福建安井食品股份有限公司,福建厦门361022 [3]无锡华顺民生食品有限公司,江苏无锡214218

出　　处：《食品工业科技》2014年第19期79-83,88,共6页Science and Technology of Food Industry

基　　金："十二五"农村领域国家科技计划课题-低值海产蛋白的重组加工与高质化利用研究与产业化示范(2012BAD28B05-04);低值海洋水产品高值化关键技术研究开发及产业化实施项目(厦门市重大产业技术攻关项目;3502Z20121034);低值鱼类蛋白质重组加工新技术中试与示范(国家农业科技成果转化资金项目;2012GB2C410514)

摘　　要：为筛选食用安全并具有蛋白酶抑制作用的食源性物料,本文以白鲢鱼糜为研究对象,在明确了温度、水分对凝胶劣化过程影响的基础上,采用质构分析、持水率测定等评价方式对多种食源性物料的添加效果进行对比,并对有效物料进行了添加量和添加形式的研究。结果显示:60℃为白鲢鱼糜凝胶劣化的最适温度,凝胶强度随水分含量的增加而降低,当水分含量大于81.0%(w/w)时下降趋势尤为明显;鱼籽对蛋白酶的水解过程有浓缩依赖性抑制作用。添加0.5%(w/w)新鲜鱼籽的鱼糜制品凝胶强度达到峰值,较空白样品提高了27.97%;冷冻干燥对鱼籽的抑制效果影响较小。In order to screen out the safety and low-priced foodborne materials,which had a function of protease inhibition.Through adding different foodborne material into silver carp surimi, which had a same total moisture content.The add effect copared by the use of texture analysis, determination and water-holding evaluation based on a clear modori temperature and the effect of moisture content on gelling properties were investigated.We also had a futher study on the optimal addition amount and add form in low concentration.The results showed that 60℃ was the optimum gel deterioration temperature of silver carp surimi,the gel strength decreased with the increase of water content and particularly when the added water was greater than 81.0% （w/w）. Fish roe showed inhibitory activity against proteolysis in a concen- tration- depen dent manner.When added 0.5% （w/w） of fresh, the gel properties of surimi products were improved with a increasing gel strength by 27.97%.The activity of protease inhibitors was slightly affected in Freeze-drying process.

关 键 词：白鲢鱼糜 凝胶劣化 食源性物料 蛋白酶抑制物 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]