摘要
为探究超声波、超高压处理对鲣鱼肌原纤维蛋白(myofibrillar protein,MP)功能性质的影响,提升鲣鱼的附加值,以鲣鱼肌原纤维蛋白为原材料,对其进行不同的超声时间及超高压强度处理,提高肌原纤维蛋白的功能性质。研究结果表明,在一定的超声时间内,MP的溶解度及乳化性随超声时间的延长而增加。经不同的超高压强度处理后,MP的溶解度在200~300 MPa达到最大值,乳化性在200 MPa达到最优。温度扫描过程中,弹性模量随超声时间的延长及压力强度的增加而下降。并且超声波、超高压处理均会影响蛋白分子质量。
To explore the effect of ultrasound and ultrahigh pressure on the functional properties of myofibrillar protein（ MP） and added value of bonito fish,the improvement of the functional properties of myofibrillar protein were studied by the experiment with different ultrasonic time and ultrahigh pressure treatment. The results showed that the solubility and emulsification of MP increased with the extension of ultrasonic time. After treatment with different ultrahigh pressure intensity,the solubility of MP reaches maximum at 200-300 MPa,and emulsification was the best at200 MPa. During temperature scanning,the elastic module was decreased with ultrasonic time and the intensity of the pressure. The ultrasonic and ultrahigh pressure treatment can affect the weight of protein molecular.
作者
李长乐
王琛
郭全友
王锡昌
杨文莉
包海蓉
LI Chang-le1 , WANG Chen1 , GUO Quan-you2, WANG Xi-chang1,3,4, YANG Wen-li1 , BAO Hai-rong1,3,4 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China） 2（ East China Sea Fisheries Research Institute, Shanghai 200090, China） 3 （ Shanghai Engineering Research Center of Aquatic-Product Processing ＆ Preservation, Shanghai 201306, China） 4 （Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation （Shanghai） Ministry of Agriculture, Shanghai 201306, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第7期96-101,共6页
Food and Fermentation Industries
基金
国家高技术研究发展计划"863"计划(2012AA092302)
关键词
鲣鱼
超声波
超高压
肌原纤维蛋白
功能性质
ultrasonic
ultra-high pressure
myofibrillar
functional properties
