作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《华南理工大学学报（自然科学版）》 2005年第4期87-91,共5页

摘　　要： 通过检测鱼糜凝胶的质构及微观结构,研究了鸡蛋清蛋白和谷朊粉两种蛋白类添加剂对鳙鱼鱼糜凝胶特性的影响,并采用SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)对相关作用机理进行分析.结果表明:这两类添加剂可明显提高鳙鱼鱼糜的凝胶特性,使其形成致密、均匀的凝胶网络结构,且浓度越大,作用越强;鸡蛋清蛋白还可增加鳙鱼鱼糜凝胶的白度,但谷朊粉则使白度降低.SDS-PAGE实验表明,鸡蛋清蛋白和谷朊粉对鳙鱼鱼糜凝胶肌球蛋白重链(MHC)带的强度影响不大. The effects of two protein additives, namely, egg white powder and wheat gluten, on the gel properties of bighead surimi were investigated by testing the texture and microstructure of the surimi gels. SDS-polyacrylamide gel electrophoresis (SDS-PAGE) was used to investigate the corresponding mechanism. The results show that, with the two additives, the gel properties of bighead surimi are obviously improved and a gel network with a firm and uniform structure is formed. The research also shows that higher additive concentration will result in greater improvement, and that egg white powder can increase the whiteness of bighead surimi gels, while wheat gluten has an opposite effect on the whiteness. SDS-PAGE results indicate that egg white powder and wheat gluten have little effect on the intensity of the myosin heavy chain (MHC) of bighead surim gels.

关 键 词： 鸡蛋清蛋白 谷朊粉 鳙鱼鱼糜 凝胶特性 改良

领　　域： [农业科学] [农业科学]