淀粉对磷酸化的虾蛄肌原纤维蛋白凝胶特性的影响  

Effect of Starch on Gelation Properties of Phosphorylated Myofibrillar Protein from Squilla

作　　者：王诗萌[1] 张坤生[1] 任云霞[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134

出　　处：《食品科学》2016年第5期23-27,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：将马铃薯、木薯和玉米淀粉分别添加到磷酸化的虾蛄肌原纤维蛋白中,探讨在不同淀粉添加量、不同三聚磷酸钠添加量及不同温度下对磷酸化蛋白所形成凝胶特性的影响。结果表明:随着三聚磷酸钠添加量的增加,3种淀粉形成的复合蛋白凝胶强度和保水性均提高;随着淀粉添加量的增加,马铃薯、木薯淀粉对复合蛋白的凝胶特性有显著影响(P<0.05),玉米淀粉对蛋白凝胶特性没有显著影响(P>0.05);随着温度的升高,3种淀粉均能使蛋白的凝胶强度升高,但保水性下降。本研究结果为进一步研究虾蛄中肌原纤维蛋白凝胶特性以及淀粉的利用提供了一定的基础。Potato, tapioca and corn starches were individually added to phosphorylated myofibrillar protein from squilla to explore the effect of starch concentration, sodium tripolyphosphate（STP） concentration and temperature on protein gelation properties. Results showed that the gel strength and water-holding capacity of composite protein gels with each of these starches added increased with increasing concentration of STP. Increasing concentration of potato and tapioca starches had a significant effect on gel strength and water-holding capacity of the composite protein gel（P 〈 0.05）, whereas the effect of com starch was not insignificant（P 〉 0.05）. The gel strength of composite protein gels with added starch increased with rising temperature, while water-holding capacity declined. The results of this investigation provide an insight into the use of starch to improve gelation properties of myofibrillar protein from squilla.

关 键 词：肌原纤维蛋白 淀粉 凝胶强度 保水性 

分 类 号：S984.1[农业科学—捕捞与储运]