扇贝闭壳肌蛋白对鲢鱼肌肉蛋白凝胶的修饰

以栉孔扇贝闭壳肌蛋白、大豆分离蛋白、谷氨酰胺转氨酶为影响参数,鲢鱼肌肉蛋白凝胶的弹性、咀嚼性和持水性为响应参数,研究这3个因素对鲢鱼肌肉蛋白凝胶的修饰作用.通过单因素方法,分别就扇贝闭壳肌蛋白及大豆分离蛋白各自对鲢鱼肌肉蛋白凝胶的修饰作用进行了研究,结果表明,在一定范围内,添加扇贝闭壳肌蛋白和大豆分离蛋白可以改善鲢鱼肌...

Modification of Silver Carp(Hypophthalmichthys molitrix) Muscle Protein Gel Products by Scallop Adductor Muscle Proteins

The gel product properties including springiness,chewiness and water holding of silver carp(Hypophthalmichthys molitrix) muscle protein were modified by addition of two protein ingredients including Japanese scallop(Chlamys farreri)adductor protein(or soy protein isolate(SPI),and trans-glutaminase(Tgase).Firstly,the modification for the gel properties of silver carp muscle protein by addition of scallop adductor protein and SPI was studied by the single-factor method.The gel strength of the silver carp muscle protein was found to be improved by addition of the scallop adductor protein or SPI.Secondly,the mutual influence of the three factors on the gel properties of the silver carp muscle protein was investigated using the central composite design.There was a very significant correlation between the three factors and the springiness or chewiness of the product,significant influence of the scallop adductor protein on the springiness and chewiness of the silver carp muscle protein.The springiness and chewiness was affected very significantly by TGase while water holding significantly by TGase.However,there was no significant mutual influence of the three factors on the gel properties of the product.