添加剂对秘鲁鱿鱼肌原纤维蛋白热诱导凝胶特性的影响  

Effects of Additives on the Heat-induced Gel Characteristics of Myofibril Protein From Dosidicus gigas

作　　者：王芝妍 周果[1] 杨文鸽[1] 徐大伦[1] 金淼 

机构地区：[1]宁波大学海洋学院/浙江海洋高效健康养殖协同创新中心,浙江宁波315211 [2]宁波中盛产品检测公司,浙江宁波315012

出　　处：《核农学报》2016年第8期1568-1576,共9页Journal of Nuclear Agricultural Sciences

基　　金：海洋公益性行业科研专项(201305013)

摘　　要：为探讨添加剂及其添加量对秘鲁鱿鱼肌原纤维蛋白热诱导凝胶特性的影响,以秘鲁鱿鱼为原料,在单因素试验基础上选择4种添加剂(壳聚糖、转谷氨酰胺酶、卡拉胶、海藻酸钠),通过响应面法建立肌原纤维蛋白凝胶硬度和添加剂用量之间的响应模型。结果表明,4种添加剂的最适添加量分别为:壳聚糖0.40%、转谷氨酰胺酶0.50%、卡拉胶0.90%、海藻酸钠0.25%,在此条件下秘鲁鱿鱼肌原纤维蛋白热诱导凝胶硬度达最大值859.85 g,保水性为96.34%。此复合添加剂能显著改善秘鲁鱿鱼肌原纤维蛋白的凝胶特性。研究结果为生产高品质的秘鲁鱿鱼凝胶制品提供了理论依据。To discuss the effect of additives and their additive amount on the gel properties of myofibrillar protein from Dosidicus gigas muscle, a response model for hardness of the gel and four kinds of additives （chitosan, TGase, carrageenan and sodium alginate） was established using response surface analysis methodology based on the single factor experiment. The results indicated that the optimal proportion of four kinds of additives was chitosan 0.40% , TGase 0.50% , carrageeuan 0.90% and sodium alginate 0.25% , respectively. Under the optimal condition, the hardness of myofibrillar protein gel reached the maximum of 859.85 g with the WHC of 96.34%. In conclusion, the compound additive has a significant improvement on the gel properties of myofibrillar protein from Dosidicus gigas muscle, which can provide the theory basis for production of high-quality gel products using Dosidicus gigas as raw materials.

关 键 词：秘鲁鱿鱼 添加剂 肌原纤维蛋白 凝胶特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]