谷朊粉对低钠盐白鲢鱼糜制品凝胶特性的改良

Modification of gel properties of low natrium salt silver carp surimi products by wheat gluten

为改良低钠盐白鲢鱼糜(氯化钠添加质量分数为1.0%)的凝胶特性,选取谷朊粉为添加剂,以凝胶强度、持水性、白度为评价指标,确定最佳改良工艺。在单因素试验的基础上,采用Box-Benhnken试验设计和多指标响应面分析法得到谷朊粉对低钠盐鱼糜凝胶的最佳改良工艺为:谷朊粉添加量5.0%,加水量2.5%,盐斩时间14min,此条件下白鲢鱼糜凝胶强度达到603.80g·cm,持水性为86.59%,白度值为74.22。验证试验结果表明,谷朊粉不能促进鱼糜中盐溶性蛋白的溶出,也不能促进肌球蛋白重链(MHC)交联,因此谷朊粉对低钠盐白鲢鱼糜凝胶特性的改良作用可能是依靠其自身性质来实现的。

In order to modify gel properties of low natrium salt silver carp surimi（ the addition mass fraction of sodium chloride was 1. 0%）,wheat gluten was taken as additives,and gel strength,water capacity and whiteness were taken as evaluation indexes,and the optimum modified technology was determined. On the basis of single factor experiment,the Box-Benhnken experiment design and multiple index response surface methodology were adopted,and the optimum modified technology of low natrium salt silver carp surimi products by wheat gluten was obtained,and it was the addition amount of wheat gluten 5. 0%,the addition amount of water 2. 5%,and salt chopping time 14 min. Under this condition,gel strength of silver carp surimi reached 603. 80 g. cm,water capacity was 86. 59%,and the whiteness was 74. 22. The results of verification experiment showed that dissolution of salt extractable protein in surimi could not be promoted by wheat gluten,the crosslinking of myosin heavy chain（ MHC） also could not be promoted,thus,the modified effect of gel properties of low natrium salt silver carp surimi by wheat gluten was realized by the nature of itself.