鳙鱼鱼糜凝胶特性改良的研究  

Study on the improvement of gel properties of Aristichthy nobilis surimi

作　　者：周爱梅[1] 曾庆孝[1] 刘欣[2] 黄文华[2] 陈永泉[2] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640 [2]华南农业大学食品学院,广东广州510642

出　　处：《华南农业大学学报》2004年第2期104-107,共4页Journal of South China Agricultural University

基　　金：广东省教育厅资助项目(0111);广东省科技计划项目(2003C50203)

摘　　要：研究了不同质量分数的大豆分离蛋白(SPI)、魔芋胶(KG)对鳙鱼Aristichthynobilis鱼糜凝胶特性的影响.结果表明,加入SPI或KG均可使鳙鱼鱼糜凝胶的硬度、弹性、凝胶强度及持水性明显增加,且浓度越大,其作用越强,但这2种物质会降低鱼糜凝胶的白度.SDS-聚丙烯酰胺凝胶电泳表明,SPI可增强肌球蛋白重链带(MHC)的强度,而KG对MHC带的强度影响不大.电镜分析则表明SPI和KG的加入都可使鳙鱼鱼糜形成致密、均匀的凝胶网络结构.The effect of different concentrations of soy protein isolate (SPI) and konjak gum (KG) on the gel properties of bighead, Aristichthy nobilis, surimi was investigated. The results showed the addition of SPI or KG could enhance the hardness, elasticity, gel strength and water-holding ability of bighead surimi gels, and the higher the concentration, the more effective; but on the other hand, these two substances could decrease the whiteness of the product. SDS-polyacrylamide gel electrophoresis indicated that SPI could enhance the intensity of myosin heavy chain (MHC) of bighead surimi gels while KG had no effect on it. Scanning electron microscopy indicated the addition of SPI and KG could make bighead surimi form firm and uniform gel network.

关 键 词：鳙鱼鱼糜 凝胶特性 大豆分离蛋白 魔芋胶 品质改良剂 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]