酸碱处理对鱼肉蛋白凝胶特性影响探究进展.doc

酸碱处理对鱼肉蛋白凝胶特性影响探究进展 　　摘 要：我国鱼肉产量巨大，消费量也持续快速增长，但目前国内鱼肉精深加工技术落后，资源浪费严重。与传统加工处理相比，酸碱处理作为一种新型的肌肉蛋白提取和加工技术，不仅能提高蛋白回收率，还能改变蛋白构象，改善蛋白加工特性，提高产品附加值。本文概述酸碱处理对热诱导的鱼肉蛋白凝胶的强度、颜色和保水性等加工特性的影响，探讨了经过酸碱处理后肌球蛋白构象的变化，展望了酸碱处理在鱼肉精深加工领域的应用前景，为鱼肉制品品质改善和新产品研发提供科学依据 关键词：酸碱处理；凝胶强度；颜色；保水性；蛋白构象 Recent Progress in Understanding the Effects of Isoelectric Solubilization Precipitation （ISP） on Gel Properties of Fish Proteins SHAO Junjie1， ZHANG Meiqin1，*， WU Guanghong1， HUANG Hongbing1， XU Xinglian2 （1.Freshwater Fisheries Research Institute of Jiangsu Province， Nanjing 210017， China； 2.College of Food Science and Technology， Nanjing Agricultural University， Nanjing 210095， China） Abstract： The fish production is huge and fish consumption continues to grow rapidly in China. However， backward deep processing technologies result in a serious waste of fish resources. Compared to the conventional process， isoelectric solubilization/precipitation （ISP） as a new approach for the extraction and processing of muscle proteins， could increase protein recovery and change protein conformations to improve processing characteristics and to develop high value-added products. The effects of ISP on the gel strength， color and water-holding capability of heat-induced gels made from fish proteins are summarized in this article. Then the conformational changes of myosin treated by ISP are discussed. Finally， we conclude with some discussions on the future prospects of ISP for applications in fish deep processing. This review will hopefully provide guidance on improving the quality of fish products and developing new products. Key words： isoelectric solubilization precipitation （ISP）； gel strength； color； water-holding capability； protein conformation DOI：10.7506/rlyj1001-8123-201703011 中?D分类号：TS201.1 文献标志码：A 文章编号：1001-8123（2017）03-0056-06 引文格式： 邵俊杰， 张美琴， 吴光红， 等. 酸碱处理对鱼肉蛋白凝胶特性影响的研究进展[J]. 肉类研究， 2017， 31（3）： 56-61. DOI：10.7506/rlyj1001-8123-201703011. http：//www.rlyj.pub SHAO Junjie