超高压协同磷酸盐对虾蛄中肌原纤维蛋白凝胶特性的影响  

Effects of polyphosphate and high pressure processing treatment on the characteristics of squilla myofibrillar protein gel

作　　者：王诗萌[1] 张坤生[1] 任云霞[1] 

机构地区：[1]天津市食品生物技术重点实验室天津商业大学食品工程系,天津300134

出　　处：《食品工业科技》2016年第2期234-238,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：为了提高虾蛄中肌原纤维蛋白凝胶的品质,优化加工工艺,把磷酸盐(STP)添加到虾蛄肌原纤维蛋白中,然后经超高压处理,加热形成凝胶,测定其凝胶强度。结果表明,STP对肌原纤维蛋白凝胶的凝胶强度影响极显著(p<0.01)。通过Box-Behnken实验所得的结果和二次多项回归方程确立了最优的工艺条件,即:压力为293 MPa,保压时间为17 min,STP添加量为6.0%,得到凝胶强度为(214.340±4.93)g。STP与保压时间的交互作用对蛋白凝胶强度影响显著(p<0.05),其他因素交互作用并不显著(p>0.05)。研究表明,超高压协同磷酸盐能够促进肌原纤维蛋白形成良好的凝胶,在虾蛄肉制品加工中具有广泛的应用前景。In order to improve the quality of myofibrillar protein gel and optimize the processing technology,STP was added to the myofibrillar protein solution,flowing by ultra high pressure processing. Gel strength was measured after heating into gel. The results showed that the effect of STP on the gel strength of myofibrillar protein gel was significant（p〈0.01）. The results of Box Behnken test and two multiple regression equation to establish the optimal process conditions：pressure of 293 MPa,holding time of 17 min,the addition of STP was6.0%. The strength of myofibrillar protein gel under this condition was（214.340±4.93） g. Interaction of STP and pressure holding time was significant（p〈0.05）,but the interaction between other factors was not significant（p〉0.05）. Research showed that STP and ultra high pressure could promote the formation of good combination of myofibrillar protein gel,which had the widespread application prospect in the squilla products processing.

关 键 词：虾蛄 肌原纤维蛋白 超高压 磷酸盐 凝胶性质 

分 类 号：TS205.9[轻工技术与工程—食品科学]