氧化大豆分离蛋白对鲤鱼肌原纤维蛋白乳化性和凝胶性的影响

Influence of Oxidized Soy Protein Isolate on Emulsifying and Gel Properties of Common Carp (Cyprinus carpio) Myofibrillar Protein

研究氧化后大豆分离蛋白对鲤鱼肌原纤维蛋白乳化性、凝胶质地、凝胶白度及凝胶保水性的影响。将经由FeCl_3,抗坏血酸和H_2O_2组成的羟基自由基氧化体系氧化后的大豆分离蛋白和天然大豆分离蛋白(对照),分别以0,10%,20%,30%,40%,50%加入到鲤鱼肌原纤维蛋白中,混合后测定其乳化性和凝胶性。结果得出添加大豆分离蛋白后,乳化活力和乳化稳定性下降,凝胶弹性、硬度、保水性及白度有不同程度的下降,但添加氧化大豆分离蛋白的肌原纤维蛋白乳化性和凝胶性优于添加天然大豆分离蛋白。结果表明,适量添加经过氧化的大豆分离蛋白对鲤鱼肌原纤维蛋白的乳化性能和凝胶性能破坏较小,可用于鱼糜实际生产中。

In this paper,the effects of oxidized soybean protein isolate on the emulsification,gel texture,gel whiteness andgel water holding capability of common carp myofibrillar protein were studied. Soy protein isolate oxidized by the hydroxyl radicaloxidation system （composed of FeCl3,ascorbic acid and H2O2）and natural soy protein isolate were added to the commoncarp myofibrillar protein by 0,10%,20%,30%,40%,50%,then determined the myofibrillar protein emulsifying propertyand gelation. The results showed that adding soy protein isolate causing common carp myofibrillar protein emulsifying propertyand gelation change,reflected in decreased emulsifying activity and emulsion stability,gel elasticity,hardness, water holdingcapability and whiteness had different degrees of decline,but the addition of oxidized soy protein isolate of myofibrillar proteinemulsifying and gel properties was better than adding natural soybean protein isolate. The results showed that the appropriateamount of oxidized soy protein isolate had little damage to the emulsifying properties and gel properties of common carp myofibrillarprotein,and it could be used for the actual production of surimi.