Effects of Extraction Conditions and Heating Time on Heat-induced Gel Properties of Salt-soluble Protein from Shark Muscle

doi:10.7506/spkx1002-6630-201014004

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 14-17.doi: 10.7506/spkx1002-6630-201014004

• Processing Technology • Previous Articles Next Articles

Effects of Extraction Conditions and Heating Time on Heat-induced Gel Properties of Salt-soluble Protein from Shark Muscle

YAN Wei-hua，DING Ning，CHEN Dan，GU Ling-fang，HE Bin-hui，YANG Wen-ge*

Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo 315211, China

Received:2010-01-11 Online:2010-07-15 Published:2010-12-29
Contact: YANG Wen-ge* E-mail:yangwenge@nbu.edu.cn

Abstract

Abstract:

Salt-soluble protein was extracted from shark muscle under different levels of NaCl concentration, pH, extraction time and was then heated at 40 ℃ for different periods of time in an effort to explore the effects of these extractions and heating time on the water-holding capacity (WHC) and textural characteristics of the formed heat-induced gels. The WHC, hardness, elasticity and cohesiveness of salt-soluble protein gels from shark muscle were positively correlated with NaCl concentration. Heating for 40－60 min at 40 ℃ led to a thorough gelation of salt-soluble protein obtained after 24 h extraction at pH 6.5－7.0 and the formed gels presented optimum WHC and texture characteristics. Forty degrees Celsius was an optimum temperature for the heat-induced gelation of salt-soluble protein. However, increasing heating time led to a higher hardness and a lower WHC.

Key words: shark, salt-soluble protein, extraction conditions, heat-induced gelation, water-holding capacity (WHC), texture characteristics

CLC Number:

Q959.42

YAN Wei-hua，DING Ning，CHEN Dan，GU Ling-fang，HE Bin-hui，YANG Wen-ge*. Effects of Extraction Conditions and Heating Time on Heat-induced Gel Properties of Salt-soluble Protein from Shark Muscle[J]. FOOD SCIENCE, 2010, 31(14): 14-17.

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Effects of Extraction Conditions and Heating Time on Heat-induced Gel Properties of Salt-soluble Protein from Shark Muscle

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