作　　者： ; ; ; ; ; ;

机构地区： 集美大学水产学院福建省高校水产科学技术与食品安全重点实验室

出　　处： 《中国食品学报》 2013年第1期29-36,共8页

摘　　要： 运用响应曲面分析法对罗非鱼鱼肉盐溶蛋白提取条件进行优化,并研究不同磷酸盐对其盐溶蛋白热诱导凝胶持水性的影响。研究结果表明:罗非鱼鱼肉盐溶蛋白的最佳提取条件是:盐浓度0.63mol/L,pH7.3,提取时间15.9h,固液比1∶20,此时提取的盐溶蛋白含量为24.35mg/g;不同磷酸盐对热诱导凝胶的持水作用不同,当3种磷酸盐添加量分别为焦磷酸钠(SAP)0.15%、三聚磷酸钠(STP)0.2%、六偏磷酸钠(HMP)0.10%时,对热诱导凝胶的持水作用最强,持水率为80.47%。 Optimization of extraction conditions from Tilapia salt soluble proteins with Response Surface, and study on the Water-holding Capacity of the Gel Heat-induced with different kinds of phosphate, the optimal extraction conditions were determined as follows： salt concentration was 0.63 mol/L, pH was 7.3, the extraction time was 15.9h, solidliquid ratio was 1：20, a Under above conditions, the salt-soluble protein content 24.35 rag/g; the phosphate could affeel the Water-holding Capacity of the Gel Heat-induced, the optimal the Water-holding Capacity were determined as follows： SAP 0.15%, STP 0.2%, HMP 0.10%, the best water holding capacity was 80.47%.

关 键 词： 罗非鱼 盐溶蛋白 凝胶 持水性

领　　域： [轻工技术与工程] [轻工技术与工程]