木薯淀粉对泥鳅肌原纤维蛋白凝胶特性的影响  

Effect of Cassava Starch on Gel Properties of Loach Myofibrillar Protein

作　　者：胡爱军[1,2] 于辉 郑捷 李川[1] HU Aijun;YU Hui;ZHENG Jie;LI Chuan(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Tianjin Kuanda Aquatic Food Co.,Ltd.,Tianjin 300300,China;Tianjin Hongteng Aquatic Science&Technology Development Co.,Ltd.,Tianjin 301800,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津市宽达水产食品有限公司,天津300300 [3]天津鸿腾水产科技发展有限公司,天津301800

出　　处：《天津科技大学学报》2020年第4期21-25,30,共6页Journal of Tianjin University of Science & Technology

基　　金：天津市企业科技特派员项目(18JCTPJC56700);天津市一二三产业融合发展科技示范工程项目(17ZXYENC00140)。

摘　　要：将木薯淀粉分别以不同质量分数添加到泥鳅肌原纤维蛋白中,采用质构仪、白度仪和扫描电镜等研究木薯淀粉对泥鳅肌原纤维蛋白凝胶的硬度、弹性、保水性(WHC)、白度、微观结构的影响.结果表明:随着淀粉添加量增大,泥鳅肌原纤维蛋白凝胶的硬度和保水性增加,白度值降低,弹性先增大后减少,凝胶的致密程度增加.因此,木薯淀粉的添加可以有效改善凝胶的性质.这为木薯淀粉的应用和泥鳅鱼糜及其制品的品质改良提供了技术支持.Different percentage of cassava starch was added to loach myofibrillar protein.The hardness,springness,water holding capacity(WHC),whiteness and microstructure of the loach myofibrillar protein gels were studied with texture analyzer,whiteness tester and scanning electron microscope.The results showed that the hardness and WHC of the loach myofibrillar protein gel increased with the increase of starch concentration,while the whiteness value decreased.The springness increased first and then decreased.The density of the gel increased gradually.Therefore,the addition of cassava starch can effectively improve the gel properties of loach myofibrillar protein.This research will provide some technical support for the application of cassava starch and the quality improvement of loach surimi and related products.

关 键 词：泥鳅肌原纤维蛋白质 木薯淀粉 凝胶性质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]