鱼蛋白的浓缩分离及其凝胶性的研究进展

A review: concentrating,separation and gel forming property in fish protein

从食品蛋白配料角度出发,对传统冷冻鱼糜(Surimi)技术以及新兴分离鱼蛋白(FPI)技术在水产品加工中的研究及应用情况进行了系统回顾。从蛋白质的分离回收效果以及脱脂与脱色作用等方面对Surimi及FPI技术进行了对比分析,并围绕蛋白质的凝胶功能特性展开了讨论。结果表明:使用FPI法的蛋白回收率明显高于Surimi法,使用酸溶方法 (AC-FPI)的蛋白回收率普遍高于碱溶方法 (AL-FPI);FPI法的脱脂效果优于Surimi法;Surimi法的脱色效果优于FPI法,而AL-FPI法的脱色效果明显优于AC-FPI法,几乎接近Surimi法;Surimi凝胶与AL-FPI凝胶特性相似,且均优于AC-FPI凝胶;用3种方法分离的蛋白及其凝胶的贮藏稳定性,AL-FPI法最优,Surimi法次之,AC-FPI法最差。分析认为,今后FPI的研究和应用可从低值鱼蛋白资源出发,以蛋白质的结构变化为核心,蛋白质的食品功能特性为基础而开展。

Research and development of conventional surimi technique and novel fish protein isolate （ FPI） process in fish processing industry are reviewed in detail from the view of food protein ingredients. Several key points are compared between Surimi and FPI including yield of fish protein concentrate （ FPC） products, lipid reduction, de-colourization, especially gel forming properties of various FPC. FPI process is usually shown to hold higher protein yield than surimi process, more recovered protein in acid-FPI（ AC-FPI） process than in alkaline-FPI （ AL-FPI） process . More lipid is effectively removed by FPI process compared with by surimi process which had similar decol-ourization effects to AL-FPI process in whiteness. But AL-FPI process has whiter products than AC-FPI process. In general, little difference in gel forming properties is found between surimi gel and AL-FPI gel, higher gel form-ing capacities than AC-FPI gel. Furthermore, the best lipid oxidation stability is observed in AL-FPI and its gel during storage, followed by surimi and surimi gel, the least in AC-FPI and its gel. It is suggested that the research and application of FPI technology be initial from low value fish protein resources, focusing on the structural changes in proteins based on food functional properties of protein.