摘要
以秋刀鱼为原料,研究白酒添加量对秋刀鱼肌原纤维蛋白(Myofibrillar protein,MP)溶解度、乳化性、浊度、表面疏水性、凝胶特性和巯基含量的影响。结果表明:随着白酒添加量的增加,MP溶解度、乳化性、凝胶硬度、弹性、咀嚼性、内聚性及保水性呈先上升后下降的趋势,凝胶白度值无明显变化;浊度、表面疏水性、巯基含量呈先下降后上升的趋势。整体来看,白酒处理对秋刀鱼肌原纤维蛋白的功能特性影响较大,且在白酒添加量为5%~7%时对凝胶特性的改善效果较好。通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳研究发现,白酒能够促进蛋白质的溶解,并使溶出的蛋白质通过聚合作用形成大分子物质。
In this study,the effect of distilled spirit on the myofibril protein solubility,emulsification,turbidity,surface hydrophobicity,gel properties and sulfhydryl content were investigated in the saury.The results showed that,with the increase of the additive amount of distilled spirit, the solubility, emulsification, gel hardness,elasticity,mastication,cohesion and water retention of myofibril protein first increased and then decreased.However,no significant change was found in the gel whiteness,and the turbidity,surface hydrophobicity and sulfhydryl content were first decreased and then increased.In conclusion,the distilled spirit processing had a great influence on the functional characteristics of the myofibrillar protein in saury,and the improvement effect on the gel characteristics was better when the additive amount of distilled spirit at 5%～7%.Sodium dodecyl sulfate polyacrylamide gel electrophoresis（SDS-PAGE）studies indicated that the distilled spirit could promote the dissolution of protein and make the dissolved proteins form macromolecular substances through polymerization.
作者
董唯
贺雪华
窦川林
尚永彪
DONG Wei1, HE Xue-hua1,DOU Chuan-lin1, SHANG Yong-biao1,2,3(1. College of Food Science, Southwest University, Chongqing 400715, China ; 2. Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation , Ministry of Agriculture, Chongqing 400715, China ; 3. Chongqing Engineering Research Center for Special Foods, Chongqing 400715, Chin)
出处
《食品与机械》
CSCD
北大核心
2018年第7期11-16,共6页
Food and Machinery
基金
重庆市特色食品工程技术研究中心能力提升项目(编号:cstc2014pt-gc8001)
重庆市特色效益水产业关键技术集成示范项目(编号:20150718)
关键词
秋刀鱼
白酒
肌原纤维蛋白
功能特性
Saury
liquor
myofibrillar protein
functional properties
