凝胶化时间和卵清蛋白添加量对竹荚鱼鱼糜凝胶特性的影响.pdf

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1、642013，Vo1．3~No．03食品科学※基础研究EffectsofGelationConditionsandEggWhiteProteinContentonGelPropertiesofSurimifromFrozenHorse—Mackerel(Trachurustrachurus)WANGYu—sheng一．CHENHai—hua'术(1．CollegeofFoodScienceandEngineering，QingdaoAgriculturalUniversity，Qingdao266109，China：2．Editoria

2、lDepartment，JournalofQingdaoAgriculturalUniversity，QingdaoAgriculturalUniversity，Qingdao266109，China)Abstract：Horse．mackerel(Trachurustrachurus)isoneofthemajoreconomicfishconsumedinChina，butitstillhasnotbeencommercializedtosurimi—basedproductsduetoitshigh—fatcontentandlo

3、wgel—formingcapability．Theeffectofeggwhiteprotein(EWP)onproteolysisofhorse—mackerelandgelpropertiesofhorse—mackeralsurimipreparedatdifferentheatingconditions(30℃，90℃and50℃／90℃)wasinvestigated．Regardlessofheatingconditions，additionofEWPresultedinincreasedbreakingforceandd

4、eformationofsurimigel(P<0．05)whencomparedwiththecontrolsample．Thebestgelpropertieswereobservedwith1％EWPat30℃for5handthenheatingat90℃for20min．NochangeinwhitenesswereobservedingelwiththeadditionofEWPlessthan1％<0．05)，whileadditionofmorethan5％EWPresultedinalowerwhiteness<0．0

5、5)．111emicrostmctureofsurimigelgenerallybecamedenserwiththeadditionofEWP．Keywords：eggwhiteprotein：settingcondition；gelproperty；microstructure凝胶化时间和卵清蛋白添加量对竹荚鱼鱼糜凝胶特性的影响王雨生。，陈海华(1．青岛农业大学食品科学与工程学院，山东青岛266109；2．青岛农业大学学报编辑部，山东青岛266109)摘要：主要研究卵清蛋白对竹荚鱼鱼糜在不同的凝胶化条件(30、90~C*n50、90

6、"C)的凝胶形成特性的影响。与对照相比，随着卵清蛋白添加量的增加，破断强度、凹陷度增~31(P

7、06Proteolyticdegradationofmyofibrillarproteinshaspropertiesofsurimigels．Eggwhiteprotein(EWP)，beefanadverseeffectongel-formingpropertiesofsurimi．Theplasmaproteins(BPP)，porcineplasmaprotein(PPP)，wheybreakdownofmyofibrillarproteinsinhibitsthedevelopmentproteinsconcentrate，p

8、otatopowder，etc．couldbeusedasofthree—dimensionalgelnetwork⋯．Thegel—softeningfood—gradeinhibitorst。”．The