酸碱法提取鲢鱼肌肉蛋白的胶凝特性

doi:10.7506/spkx1002-6630-201206027

食品科学 ›› 2012, Vol. 33 ›› Issue (6): 123-126.doi: 10.7506/spkx1002-6630-201206027

酸碱法提取鲢鱼肌肉蛋白的胶凝特性

孙月娥1,2，王卫东1,2，付湘晋2,3,*

1.徐州工程学院食品学院 2.江南大学食品科学与技术国家重点实验室 3.中南林业科技大学食品科学与工程学院

出版日期:2012-03-25 发布日期:2012-03-03
基金资助:
中南林业科技大学人才引进基金项目(104-0107)

Gel Properties of pH-Shift Isolated Proteins from Silver Carp Muscle

SUN Yue-e1,2，WANG Wei-dong1,2，FU Xiang-jin2,3,*

(1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China； 2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China ； 3. School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410000, China)

Online:2012-03-25 Published:2012-03-03

摘要/Abstract

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。

关键词: 鲢鱼, 鱼糜, 酸碱法, 胶凝特性

Abstract: 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 (P＜0.05). Both proteins indicated a significant decrease in water-holding capacity when compared with water-washed surimi (P＜0.05). 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 (P＜0.05). Based on these results, we draw the conclusion that alkali extraction is a more suitable method for protein extraction from silver carp muscle.

Key words: silver carp, surimi, pH-shift method, gel properties

中图分类号:

TS251.5

孙月娥，王卫东，付湘晋,. 酸碱法提取鲢鱼肌肉蛋白的胶凝特性[J]. 食品科学, 2012, 33(6): 123-126.

SUNYue-e，WANGWei-dong，FUXiang-jin,. Gel Properties of pH-Shift Isolated Proteins from Silver Carp Muscle[J]. FOOD SCIENCE, 2012, 33(6): 123-126.

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酸碱法提取鲢鱼肌肉蛋白的胶凝特性

Gel Properties of pH-Shift Isolated Proteins from Silver Carp Muscle

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