马铃薯淀粉对鲤鱼肌原纤维蛋白功能特性的影响  

Effects of Potato Starches on the Functional Properties of Common Carp Myofibrilar Protein

作　　者：夏秀芳[1] 黄莉[1] 吕鸿鹄 费楠[1] 孔保华[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品工业》2015年第3期177-181,共5页The Food Industry

基　　金：国家十二五科技支撑计划(2012BAD28B02);国家农业科技成果转化资金项目(2011GB2B 200011)

摘　　要：将马铃薯淀粉(1%,2%,3%和4%)添加到鲤鱼肌原纤维蛋白溶液中,并诱导形成凝胶,通过测定不同温度条件下肌原纤维蛋白的浊度、乳化性、SDS-聚丙烯酰胺凝胶电泳、凝胶的硬度、弹性、白度值、保水性等指标,研究马铃薯对肌原纤维蛋白功能特性的影响。随着马铃薯淀粉添加量的增加浊度变化差异性显著(p<0.05)。在马铃薯淀粉添加量为2%时肌纤维蛋白的乳化活性达到最大值为25.66 m2/g,当马铃薯淀粉添加量为1%时,肌原纤维蛋白的乳化稳定性达到最大值90.67%,并与其它处理组有显著性差异(p<0.05);不同添加量的马铃薯淀粉的蛋白溶液样品中的电泳条带有不同的变化,在马铃薯淀粉添加量为3%,4%时各条带颜色都有所减弱;肌原纤维蛋白溶液的凝胶硬度、弹性和保水性逐渐增加(p<0.05),凝胶的白度值随着马铃薯淀粉添加量的增加逐渐降低。Effect of potato starches（1%,2%,3% and 4%） on the carp myofibrillar protein functional properties were studied by measuring the gel properties,hardness,elasticity,whiteness,water retention,turbidity,emulsifying and SDS-polyacrylamide gel electrophoresis of myofibrillar protein,under different temperature conditions.The turbidity of carp myofibrillar protein increased with the increasing adding level of potato starches（p〈0.05）.When the potato starches adding content were 2%,the EAI of the myofibrillar protein reached the maximum 25.66 m^2/g,and the myofibrillar protein ESI reached maximum 90.67%,while the potato starches adding content was 1%.There were significant differences with the other treatment groups（p〈0.05）.Protein electrophoresis of the sample with different varied with the different adding level of potato starches.Each strip color weakened while potato starches adding content was 3%,4%.Myofibrillar protein gel hardness,elasticity and water retention was gradually increased（p〈0.05）.The whiteness of carp myofibrillar protein decreased with the increasing adding level of potato starches.

关 键 词：马铃薯淀粉 肌原纤维蛋白 功能特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]