食用胶对虾蛄中磷酸化肌原纤维蛋白凝胶特性的影响  

Effect of Food Thickener on Gelation Properties of Squilla Myofibrillar Protein Induced by Phosphorylation

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9期56-60,共5页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：将魔芋胶、卡拉胶、黄原胶分别添加到虾蛄磷酸化肌原纤维蛋白中,在不同食用胶、三聚磷酸钠添加量及不同温度下形成凝胶,研究食用胶对磷酸化蛋白凝胶特性的影响。结果表明:随着三聚磷酸钠添加量的增加,3种食用胶形成的蛋白凝胶强度和保水性均提高;随着食用胶添加量的增加,卡拉胶与黄原胶形成的蛋白凝胶强度和保水性提高,魔芋胶添加量为0.1%时,其蛋白凝胶强度最高;随着温度的升高,魔芋胶与卡拉胶均对蛋白凝胶强度和保水性有显著性影响(P<0.05),但黄原胶对凝胶强度和保水性无显著影响(P>0.05)。Konjac glucomannan, carrageenan and xanthan gum were individually mixed into a mixture of sodium tripolyphosphate and squilla myofibrillar protein（STP-MP） to investigate their effects on heat-induced protein gelation properties as a function of STP concentration and heating temperature. The results showed that the gel strength and waterholding capacity of heat-induced MP gels with the addition of each of the above three food thickeners increased with increasing concentration of STP. Gel strength and water-holding capacity were increased by the addition of carrageenan and xanthan gum in a concentration-dependent manner, and the highest water-holding capacity was observed by the addition of 0.1% konjac glucomannan. Gel strength and water-holding capacity of MP gels induced by elevated temperature were significantly affected by the addition of konjac glucomannan and carrageenan（P〈0.05） but not xanthan gum（P〈0.05）.

关 键 词：肌原纤维蛋白 食用胶 凝胶强度 保水性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]