鮰鱼下脚料蛋白质的回收及其凝胶特性研究

Protein recovered from channel catfish processing by-products via isoelectric solubilization/precipitation and its gelation properties

通过回收并制备鮰鱼下脚料的蛋白质凝胶,考察溶解pH、离心力、离子强度对鱼下脚料中蛋白质的溶解性及凝胶理化性质的影响。结果表明,溶解pH、离心力、离子强度对鱼下脚料中的蛋白质的溶解性能均有显著影响(P<0.05)。pH=2.5或pH=11.5,离心力为5 500r/min,离子强度为0.6M时,蛋白质溶解性能较好,pH=5.5时蛋白质溶解性最差。溶解pH=11.5时,制备的鱼肉凝胶蛋白质、灰分含量较高,脂类含量较低,并且凝胶的破断强度值、凹陷度以及凝胶强度值较高,但凝胶色泽较差。

In the present study,muscle proteins were recovered from channel catfish processing by-products（fish meat leftover on bones,head,skin,and etc.） by isoelectric solubilization/precipitation.And the effects of solubilization pH,centrifugal force and ionic strengths on protein solubility were investigated by using single-factor experiments.We found that solubilization pH,centrifugal force and ionic strengths had significant effects on protein solubility（P0.05）.Protein had high solubility when solubilization pH was 2.5 or 11.5,and low solubility when solubilization pH was 5.5.centrifugal force was 5 500 r/min,and ionic strengths were 0.6 M.And Gels made from protein solubilized at alkali pH（11.5） had lower content of lipids,relative higher contents of protein and ash,higher Breaking force,breaking strain and gel strength,but lower quality than gels from other pH treatments.