作　　者： ; ; ;

机构地区： 徐州工程学院食品生物工程学院

出　　处： 《食品科学》 2012年第6期123-126,共4页

摘　　要： 采用酸碱法(pH-shifting)提取鲢鱼肌肉蛋白,并研究不同工艺提取的鱼糜蛋白的胶凝特性。结果表明:与水洗鱼糜相比,酸提蛋白的肌球蛋白重链明显降解,肌动蛋白含量减少;碱提蛋白的肌动蛋白含量最高,加热胶凝造成碱提蛋白的肌球蛋白重链部分降解;酸碱提取蛋白胶凝温度和储能模量(G')降低;酸提蛋白胶凝热损失显著高于水洗鱼糜凝胶和碱提蛋白,但水洗鱼糜凝胶和碱提蛋白胶凝热损失之间没有显著差异(P<0.05);酸提蛋白和碱提蛋白凝胶的保水性显著低于水洗鱼糜凝胶(P<0.05);酸提蛋白凝胶的凝胶强度最低(46.81N×mm),但碱提蛋白凝胶(60.59N×mm)和水洗鱼糜凝胶(63.57N×mm)的强度之间没有显著差异(P<0.05)。碱法是提取鲢鱼肌肉蛋白的合适方法。 Proteins from silver carp muscle were extracted by the pH-shift method and used for a comparative investigation into heat-induced gel properties between them and water-washed surimi.Myosin heavy chain was more dramatically degraded,and actin decreased in proteins extracted under acidic conditions when compared to water-washed surimi.The highest actin level was found in proteins resulting from alkali extraction.Heat-induced gelation caused partial degradation of myosin heavy chain in proteins extracted under alkali conditions.The gelation temperature and storage modulus G＇ of pH-shift isolated proteins were lower than those of water-washed surimi.Weight loss was considerably higher in heat-induced gels of proteins extracted under acidic conditions in comparison with water-washed surimi and those extracted under alkali conditions,between which no significant difference existed（P0.05）.Both proteins indicated a significant decrease in water-holding capacity when compared with water-washed surimi（P0.05）.Proteins extracted under alkali conditions had the lowest gel strength（46.81 N × mm）,but no significant difference between proteins resulting from alkali extraction and water-washed surimi（P0.05）.Based on these results,we draw the conclusion that alkali extraction is a more suitable method for protein extraction from silver carp muscle.

关 键 词： 鲢鱼 鱼糜 酸碱法 胶凝特性

领　　域： [轻工技术与工程] [轻工技术与工程]