草鱼盐溶蛋白功能特性的分析-食品科学专业论文.docxVIP

IV IV strength (I) on textural properties of SSP gels were determined by textural analyzer. The best WHC of SSP gel was also determined by L9(3)4orthogonal design. The different factors that affected the SSP gel hardness and springiness were SSP concentration ionic strength (Ca2+), in the order of influential extent. The best conditions for hardness were protein concentration 24mg/mL, (Ca2+) concentration 0.08mol/L, ionic strength 0.6; The best conditions for springiness of SSP gel were protein concentration 24mg/mL, (Ca2+)concentration 0.08mol/L, ionic strength 0.5. The orthogonal test results indicated the factors influenced WHC in the order of influential extent were SSP concentration ionic strength pH. WHC of SSP gel reached the largest point when ionic strength was 0.6, pH was 6.0, SSP concentration was 24mg/mL. It was designed to investigate the impacts of thaw time of frozen grass carp at 4 °C on heat-induced gel properties of the SSP. Textural properties (hardness and springiness) and WHC of the SSP gels were measured with the thaw time over 0 to 24 h. The results indicated that hardness increased with thaw time, whilst both springiness and water-holding capacity fluctuated. SDSresults showed marked changes in the MHC. MHC decreased gradually in the first 12 h and increased rapidly in the last 12 h of the thaw time. Slight changes were observed in actins and MLC. SEM showed that the gel network matrix of the SSP extracted from the grass carp thawed 20h was more smooth and compacted compared to store 0 or 10 h. Therefore, it is advisable to place frozen grass carp for about 20 h at 4 °C before process in that it could improve the gel attributes of SSP gel. Key words: grass carp, salt soluble proteins; soluble ability; emulsifying properties; gelation; water holding capacity; SDS; microstructure; thaw 符号及缩略语 缩写词 SSP 英文名称 Salt Soluble Protein 中文名称 盐溶蛋白 BSA Bovine Serum Albumin 牛血清白蛋白 MHC Myosin Heavy Chain 肌球蛋白重链 MLC Myosin Light Chain 肌球蛋白轻链 NEM N-EthylMal