豌豆蛋白粉添加量对低规格克氏原螯虾肉糜凝胶品质的影响  

Effect of Pea Protein Powder Addition on the Gel Quality of Low-size Crawfish(Procambarus clarkii)Meat Paste

作　　者：王谊 陈志娜[1] 尹琳琳[1] 卞楠月 叶韬[1] 陆剑锋 Wang Yi;Chen Zhina;Yin Linlin;Bian Nanyue;Ye Tao;Lu Jianfeng(Huainan Normal University,Huainan 232038,China;Hefei University of Technology,Hefei 230009,China)

机构地区：[1]淮南师范学院,安徽淮南232038 [2]合肥工业大学,安徽合肥230009

出　　处：《廊坊师范学院学报（自然科学版）》2024年第4期56-62,共7页Journal of Langfang Normal University(Natural Science Edition)

基　　金：国家自然科学基金青年项目(32302044);安徽省高校自然科学研究重点项目(2023AH051540);淮南市指导性科技计划项目(2023100);淮南师范学院质量工程项目(2022hsjyxm26)。

摘　　要：通过测定克氏原螯虾肉糜持水性、色度、凝胶强度、消化率、蛋白二级结构等指标,探究豌豆蛋白粉添加量(0%、10%、20%、30%、40%、50%)对虾肉糜凝胶品质的影响。结果显示豌豆蛋白粉含量的增加显著提高了小龙虾肉糜的持水性,红值逐渐下降,破断力逐渐增加,凝胶强度和破断距离先增大后减小,在添加量为30%时最大,此时凝胶切面变得更加光滑、平整。进一步消化实验结果表明,在胃肠消化阶段,当添加量增加至30%时消化率开始上升;蛋白电泳实验结果显示,随着豌豆蛋白粉的增加,肌球蛋白重链(MHC)交联比例下降;蛋白质二级结构分析表明,添加量达到30%时,β-转角结构的相对含量开始下降。综上所述,豌豆蛋白粉的加入可以改善小龙虾肉糜凝胶品质。The effects of pea protein powder addition(0%,10%,20%,30%,40%and 50%)on the gel quality of minced shrimp meat are investigated by determining the indicators of water-holding capacity,color,gel strength,digestibility and protein secondary structure of crawfish minced meat.The results show that,with the increase of pea protein powder content,the water holding capacity of crawfish meat paste is significantly improved,the red value decreased gradually,the breaking force increased gradually,the gel strength and breaking distance increased first and then decreased,and when the addition reaches 30%,the section of gel becomes smoother and flatter;further digestion experiments show that,in the gastrointestinal digestion stage,the digestibility starts to increase when the addition amount is increased to 30%;SDS-PAGE analysis shows that the proportion of myosin heavy chain(MHC)cross-linking decreases with more pea protein powder added.The analysis of protein secondary structure shows that when the addition reaches 30%,the relative content ofβ-turn structures starts to decline.In summary,the addition of pea protein powder can improve the gel quality of crawfish meat paste.

关 键 词：豌豆蛋白粉 克氏原螯虾肉糜 凝胶特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]