超声处理对鲢鱼肉肌原纤维蛋白性质的影响

Effect of Ultrasonic Treatment on the Properties of Myofibrillar Protein of Silver Carp

以鲢鱼为原料,研究了超声处理对鲢鱼肉肌原纤维蛋白性质的影响.结果表明:经超声处理后,肌原纤维蛋白的溶解度、起泡性及泡沫稳定性、乳化性及乳化稳定性、热稳定性均随超声时间的延长先提高后下降,且随超声频率的增大而提高.超声处理15,min后,与未经超声处理的蛋白相比,80,kHz作用下的蛋白溶解度提高了37.59%,起泡性和泡沫稳定性分别提高了59.16%和56.09%,乳化性和乳化稳定性分别提高了51.11%和53.84%,热稳定性提高了32.59%.经超声处理后,鲢鱼肉肌原纤维蛋白的性质可以得到有效的改善.

With silver carp as raw material, the effect of different frequencies of ultrasonic treatment on the properties of the myofibrillar protein of silver carp was studied. The results indicated that the solubility, foaming capacity, foaming stability, emulsifying activity, emulsifying stability and thermal stability of the myofibrillar protein of silver carp increased first and then decreased as the ultrasonic time increased. They also showed that the greater the frequency of ultrasound, the better the properties of the protein. When the protein was treated with 80 kHz ultrasonic frequency for 15 min, its solubility increased by 37.59%, foaming capacity and foaming stability increased by 59.16% and 56.09%, emulsifying activity and emulsifying stability increased by 51.11% and 53.84% respectively,and the thermal stability increased by 32.59%,compared with the protein untreated with ultrasound. After the ultrasonic treatment, the properties of the myofibrillar protein of silver carp can be effectively improved.