摘要
对白鲢盐溶蛋白的提取工艺优化及其加工特性的研究结果显示:Na Cl浓度为0.8 mol/L、p H值为6.0、浸提时间为30 h、固液比为1∶5(g∶m L),在此条件下鲢鱼鱼背肉盐溶蛋白提取浓度为2.6024 g/100 g,盐溶蛋白的提取率最高,为80%左右。白鲢盐溶蛋白热诱导凝胶具有较好保水性,可达98.24%左右,其最佳热诱导凝胶温度为80℃,添加磷酸盐对白鲢盐溶蛋白热诱导凝胶保水性具有一定提升作用。白鲢盐溶蛋白具有较好乳化能力,其乳化活性(EAI)为19.47 m2/g,乳化稳定性(ESI)为89.45%,可有效改善肉糜制品加工品质,为白鲢精深加工提供了新思路。
Silver carp,one of the four famous freshwater fish,has limited commercial value due to its strong earthy taste and lots of fish bones. However,its salt soluble proteins can be extracted and has higher economic value.Therefore,optimization of extraction conditions of silver carp salt soluble protein and their processing properties are studied in this paper,The best extraction conditions are 0. 8 mol / L Na Cl concentration,p H 6. 0,extraction time 30 h and solid-liquid ratio 1 ∶ 5. Under the above conditions,salt soluble protein concentration is 2. 602 4 g /100 g and extraction yield is about 80%. Silver carp thermal induced salt soluble protein gel has good water retention,water holding capacity can be up to 98. 24%,the best inducing temperature is 80 ℃. Phosphate can help water retention of the gel. Silver carp salt soluble protein has good emulsification ability and its emulsifying activity（ EAI） is 19. 47m2/ g,emulsion stability（ ESI） is 89. 45%. Therefore,the gel can effectively improve the quality of meat products.The study provides a new application of silver carp.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第8期234-238,共5页
Food and Fermentation Industries
基金
湖南省大学研究性学习和创新性实验计划项目
湖南文理学院博士科研启动项目
关键词
白鲢
盐溶蛋白
保水性
乳化活性
乳化稳定性
silver carp
salt soluble protein
water holding capacity
emulsifying activity
emulsion stability
