马铃薯淀粉对鲤鱼肌原纤维蛋白功能特性的影响

Influence of potato starches on functional properties of common carp myofibrillar protein

将马铃薯淀粉(不同添加量0%、1%、2%、3%和4%)添加到鲤鱼肌原纤维蛋白中,通过测定肌原纤维蛋白的浊度、乳化性、凝胶的硬度、弹性、保水性、白度值等指标,较为系统地研究了马铃薯淀粉对鲤鱼肌原纤维蛋白功能特性的影响。结果表明:在温度一定时,淀粉-蛋白复合物的浊度随着马铃薯淀粉添加量的增大而升高;在马铃薯淀粉添加量一定时,淀粉-蛋白复合物的浊度随着温度的升高而升高。随着马铃薯淀粉添加量的增加,乳化活力和乳化稳定性呈先上升后下降后又有所增加的趋势,在马铃薯淀粉添加量为2%和1%时乳化活性和乳化稳定性分别达到最大值25.66m2/g,90.67%。当温度相同时,淀粉-蛋白复合凝胶的硬度和弹性值随着马铃薯淀粉添加量的增大而升高,在80℃条件下,添加了4%淀粉的样品与对照组相比硬度和弹性分别提高了65.85%,20.85%,且效果显著(p<0.05),而随着马铃薯淀粉添加量的增加,凝胶持水性增大(p<0.05),最大增加了18.75%,但凝胶的白度值呈现下降趋势。因此添加马铃薯淀粉可以有效改善肌原纤维蛋白的功能特性。

The effects of potato starches（0%,1%,2%,3%,4%） on the functional properties of common carp myofibrillar protein were studied. Turbidity,emulsifying propertity of myofibrillar protein and hardness,springiness, whiteness,water-holding capacity myofibrillar protein gelation were evaluated. Results indicated under the same temperature,turbidity increased with the potato starches content increased from 1% to 4%. Under the same potato starches content,turbidity increased with the temperature increased. EAI and ESI of MPI increased then decreased and increased again as the increased of potato starches content. EAI and ESI reached maximum 25.66m2/g and 90.67% by adding 2% potato starches and 1% potato starches. Under the same temperature,starch-protein composite gels hardness and springiness increased as the potato starches increased. Under the conditions of 80;C,hardness and springiness of adding 4% potato starch samples were increased 65.85%,20.85% compared with the control group,and the effect was significantly（p〈0.05）. As the potato starches increased,the water-holding capacity of gel increased（p〈0.05）. And the maximum increase was 18.75% ,while whiteness of gel decreased. Therefore,adding potato starch could improve the functional properties of myofibrillar protein.