单 位：
宁波鱼之美食品厂;宁波大学生命科学与生物工程学院
关键词：
宽体舌鳎;添加剂;盐溶蛋白;凝胶强度;保水性
摘 要：
鱼肉盐溶蛋白的凝胶特性与鱼糜制品的质地密切相关,而盐溶蛋白的凝胶特性又受到许多因素影响。为研究添加转谷氨酰胺酶(TGase)、海藻酸钠、卡拉胶、魔芋胶对宽体舌鳎盐溶蛋白凝胶特性的影响,本实验通过四元二次通用旋转试验设计,采用响应面法建立了宽体舌鳎盐溶蛋白凝胶保水性(Y)和凝胶强度(y)与各添加剂用量的二次多项回归方程,确定了TGase、海藻酸钠、卡拉胶、魔芋胶的适宜添加量分别为0.36%,1.00%,1.00%,0.71%,添加后舌宽体鳎盐溶蛋白凝胶网状结构致密均匀,保水性和凝胶强度分别为60.36%和55.20 g,比对照组分别增加了36.41%和351.80%。结果说明,合适的添加剂组合可以显著的增加宽体舌鳎盐溶蛋白凝胶的保水性和凝胶强度。
译 名：
Influence of several additives on the gel properties of salt soluble protein from Cynoglossus robutus
作 者：
YANG Wen-ge1,JIN Miao1,YAN Wei-hua1,XU Da-lun1,XU Pei-fang2 (1.Faculty of Life Science and Biotechnology,Key Laboratory of Applied Marine Biotechnology, Ministry of Education,Ningbo University,Ningbo 315211,China; 2 Ningbo Yuzhimei Seafood Plant,Ningbo 315021,China)
关键词：
Cynoglossus robutus;additives;salt soluble protein;gel strength;water holding capability
摘 要：
The gel-forming properties of salt soluble protein are one of the most important functional properties in processed surimi products,which could affect the texture,emulsion,water holding capability(WHC),gel strength and sensory characteristics of fish products.However,the gel-forming properties of salt soluble protein are affected by a lot of factors including additives.To study the influence of several additives(TGase,sodium alginate,carrageenan,kanjoc gel)on the gel properties of salt-soluble protein from Cynoglossus robutu,the multiple regression models were set up between the WHC,strength of salt-soluble protein gel and content of additives according to the quadratic composite rotational experimental design and response surface method,then the optimal quantities of four additives were determined.When the additive composition was TGase 0.36%,sodium alginate 1.00%,carrageenan 1.00% and kanjoc gel 0.71%,the net structure of gel was dense evenly,and the WHC and strength of salt-soluble protein gel were 60.36% and 55.20 g,respectively.Compared with the control group,the WHC and gel strength of salt soluble protein from Cynoglossus robutus increased by 36.41% and 351.80%.Appropriate additives combination could significantly improve the WHC and gel strength of salt soluble protein from Cynoglossus robutus.
