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1.
In this study, gelation characteristics of bighead carp (Aristichthys nobilis) protein isolates prepared by pH shift processing were investigated as compared with those of surimi prepared by conventional wash processing. Results showed that the gel from alkali-aided protein isolate exhibited a higher breaking force than that from conventional washed surimi (p < 0.05). However, the gel from conventional washed surimi had higher whiteness (p < 0.05) and lower expressible moisture (p < 0.05). The rheological study showed that protein isolates exhibited different storage modulus and loss tangent patterns from conventional washed surimi during heating. Acid-aided processing could lead to higher denaturation and dissociation for fish muscle myosin and a coarser gel network from the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) pattern and the scanning electron microscopy (SEM). Overall, there is a potential to apply pH shift processing, especially alkali-aided processing, to extract more proteins from bighead carp muscle for the production of surimi-based food.  相似文献   

2.
鲢、狭鳕鱼糜微波加热凝胶形成的动力学分析   总被引：3，自引：0，他引：3  
曹燕 《水产学报》2005,29(4):547-551
以鲢（Hypophthalmichthys mollitrix）和狭鳕（Theragra chalcogramma）鱼糜为对象,在微波、水浴两种加热条件下,对鱼糜及鱼糜大豆蛋白复合素材试样的凝胶特性——破断力值加以测定,进而考察不同加热方式下两种鱼糜的凝胶形成速度以及微波加热所需的活化能,并对试样能量吸收值进行了比较。结果表明：（1）鲢、狭鳕鱼糜微波加热凝胶形成速度比传统水浴加热高两个数量级,不同鱼种的鱼麋微波加热凝胶形成速度有一定的差异性（P〉0．05）。（2）微波加热下,欲达到相同的破断力值,鲢需要高于狭鳕1倍的活化能,两者对应的复合素材的活化能均小于相应的单一鱼糜试样。（3）与水浴加热相比,在能量吸收值相同的情况下,微波加热试样能达到更高凝胶破断力值。  相似文献   

3.
Gel properties of blends of surimi from silver carp and white croaker set for a range of times and at different temperatures were evaluated for breaking force, breaking distance, and whiteness. Total protein content was 12% in all samples, and the concentration of white croaker surimi protein in the blends was designed at 0, 10, 20, 30, and 40%. The blended surimi had greater gel strength than either of the two types of surimi alone. Breaking force and breaking distance after setting were also significantly higher than that of the blended surimi cooked directly without setting. The blended surimi exhibited less modori than either of the two types of surimi alone heated to 50°C. The whiteness values of the blended surimi were significantly higher than that of white croaker alone. These results indicate there are advantages to be gained in utilizing surimi from freshwater silver carp in blends with surimi from marine captured white croaker which is becoming limited in supply.  相似文献   

4.
冯倩  裴诺  孙洁  姜昕  苗思葳  姜晴晴  施文正 《水产学报》2022,46(11):2208-2217
为探究转谷氨酰胺酶(TG酶)催化过程中,鲢肌原纤维蛋白凝胶性能的变化,进一步提升鲢鱼糜制品特性和营养价值。对不同催化时间(0、15、30、60 min)后鲢肌原纤维蛋白凝胶的交联度、凝胶强度、白度、持水性、微观结构及消化特性变化进行了分析。结果显示,TG酶诱导蛋白胶凝后,蛋白凝胶交联度显著提高。在TG酶催化过程中,随交联时间的延长,白度值增加、持水性提高。通过扫描电镜分析,发现凝胶网络孔径变小,结构变得更加致密。在催化时间30 min下,交联度、白度值及持水力显著提高,弛豫时间T22显著减小。TG酶催化后的蛋白凝胶在消化初始阶段水解程度较低,因为交联度提升,蛋白网络结构越来越致密,降低了胃蛋白酶对其水解位点的可及性。蛋白消化90 min后,网络遭到破坏,导致其水解速率明显提高。研究表明,在适当的交联时间下,有助于提升蛋白凝胶的凝胶特性。该研究为TG酶对鱼肉制品品质及消化特性的改善提供了实验依据。  相似文献   

5.
The effects of setting time, whey protein concentrate (WPC), and calcium chloride (CaCl2) on textural properties of silver carp surimi were investigated. Response surface methodology was used to evaluate and compare the effects of setting time (30–90 min), WPC (1–9% of protein ratio), and CaCl2 (1–59 mmol/kg) on the gel strength. Models for breaking force, breaking distance, and gel strength of surimi gel were established. The maximum gel strength was achieved at the setting time of 60 min, WPC and CaCl2 at 5% protein ratio, and 15–18 mmol/kg. CaCl2 was the most significant factor affecting the gel strength.  相似文献   

6.
ABSTRACT: The effect of pH on thermal gelation and transglutaminase (TGase; EC2.3.2.13)-induced suwari (setting) of surimi and actomyosin pastes was investigated. A strong and elastic gel was produced from walleye pollack surimi paste at pH 7.0 in the presence of Ca2+ using a two-step heating method. In contrast, walleye pollack actomyosin paste formed a weak gel under the same conditions as a result of the low concentration of endogenous TGase. In the presence of EGTA [ethyleneglycol bis(2-aminoethylether) tetraacetic acid], weak gels were formed at pH values of 7.0 and 6.0. Non-proteolytic modori (gel weakening) occurred extensively in the course of actomyosin gelation, but not in surimi gelation. Maximum TGase-induced myosin heavy chain cross-linking was observed at a slightly higher pH of 7.5 than at the optimal pH of endogenous TGase activity; the difference being derived from different substrates. Gelation of carp actomyosin paste at pH values of 5.5, 6.0, 6.5 and 7.0 was monitored by measuring storage modulus (G') and loss modulus (G"). A weak gel was formed at all pH values, but a slightly rigid and less elastic gel was obtained at lower pH values. The addition of microbial TGase (MTGase) formed strong elastic gels at pH 7.0 and 6.5. MTGase cross-linked myosin heavy chains even at pH 5.5, but contributed neither to suwari response nor strong gel formation. Overall, results suggest that the optimal pH for the gelation of surimi paste from easy-setting fish species is a compromise between the pH-optima of TGase activity and of preferable actomyosin conformation for myosin cross-linking.  相似文献   

7.
ABSTRACT:   This study examined the thermal gelation characteristics of myofibrillar protein (MP) and salt-ground horse mackerel surimi that had been mixed with hydroxypropylmethylcellulose (HPMC). Analysis, using thermal scanning rigidity monitor and differential scanning calorimetry, demonstrated that thermal gelation begins in the thermo-reversible HPMC gel used in this study at approximately 60°C. In the rescanning test, first scanning diagrams showed similar pattern, but second scanning diagrams were rather diverse between MP and MP/HPMC mixture. The addition of HPMC increased rigidity of salt-ground surimi and modified the thermal gelation during the heating process, suggesting that certain enhancing effect of gelation occurred when the mixture of MP and HPMC was heated. In the annealing test, the addition of HPMC lowered the breaking force, but increased the gel strength of surimi due to a substantial increase in deformation. Although the strong cross-linking between the two components might not occur during the gelling process, HPMC gel formed at high temperature occupies some space in thermal gel by interacting with proteins and resulted in a combinative gel with a higher rigidity and gel strength at higher temperature.  相似文献   

8.
ABSTRACT:   In order to elucidate the mechanism of the changes in gel forming characteristics of fish meat by pH-lowering, the gelation-temperature curve and the gelation-moisture content curve were examined using the acidified walleye pollack surimi or neutralized one after acidification. In the gelation-temperature curve, the gel strength was highest at 30°C and lowest at approximately 50–60°C, irrespective of pH shifting. The gel strength at 30°C and 80°C decreased with the decrease in pH value. The neutralization of acidified surimi improved the gel strength, but it was considerably lower than the original gel strength. The gel strength at 50–60°C was not affected by pH lowering. The gel strength at 80°C could not be revived to the original by pH readjustment, either in the presence or in the absence of EDTA. These results suggest that irreversible changes of meat protein take place under the low pH, and the oxidation ability of sulfhydryl (SH) groups of protein molecule is not affected by pH-shifting.  相似文献   

9.
肌球蛋白及肌原纤维蛋白凝胶形成能的比较   总被引：3，自引：0，他引：3  
万建荣 《海洋渔业》1990,12(3):107-110
<正> 前言近年来,鱼糜制品的生产在我国得到了很大的发展。上海、大连、舟山、青岛等地都在生产鱼糜制品。随着我国渔业捕获量的逐年增长,特别是中上层鱼类和小杂鱼产量的增长。进一步开发鱼糜制品,越来越引起水产加工界人士的重视。按照传统的经典理论,鱼糜制品弹性的强弱是基于鱼肉中的肌动球白蛋(Aetomyo-sin)在加热后形成三元网状结构的程度,但其中某些结构原理至今未能得到有力的实验  相似文献   

10.
复合鱼肉肌原纤维蛋白加热过程中理化特性变化的研究   总被引：2，自引：0，他引：2  
考察了鲢(Hypophthalmichthys molitrix)、小黄鱼(Pseudosciaena polyactis)及其以质量比1∶1复合的肌原纤维蛋白的浊度、Ca2+-ATPase活性和巯基含量在加热过程中的变化规律。结果显示:随着加热温度的升高,三种蛋白溶液的浊度呈S型曲线增加。复合肌原纤维蛋白的增加模式与小黄鱼肌原纤维蛋白的增加模式相似,不同于鲢肌原纤维蛋白的增加模式。鲢肌原纤维蛋白和小黄鱼肌原纤维蛋白的Ca2+-ATPase活性随温度的升高逐渐下降。复合肌原纤维蛋白的Ca2+-ATPase活性在20～35℃略有上升,而后剧烈下降,55℃时活性完全丧失。复合肌原纤维蛋白的总巯基含量随着加热温度的升高呈下降趋势。当温度在30～60℃时下降缓慢,高于65℃时剧烈下降。  相似文献   

11.
朱亚军  叶韬  王云  林琳  陆剑锋 《水产学报》2021,45(7):1140-1150
圆苞车前子壳粉(psyllium husk powder, PHP)是一种富含膳食纤维的食品亲水胶体。为了解其在鱼糜制品中的作用,本实验以冷冻鲢鱼糜为研究对象,以凝胶强度和持水性(water holding capacity, WHC)为考察指标,研究了PHP的添加量、凝胶化温度和凝胶化时间3个因素对鱼糜凝胶特性的影响。在单因素试验的基础上,进行了三因素三水平的正交试验和验证试验。正交试验结果得到最佳工艺条件:PHP添加量0.1%,凝胶化温度45°C,凝胶化时间2 h。单因素试验结果表明,添加适量PHP (0.1%～0.3%)能够增加鱼糜凝胶的硬度和WHC,但对破断距离有不利影响;根据验证试验中蒸煮损失率、SDS-聚丙烯酰胺凝胶电泳(SDS-polyacrylamide gel electrophoresis, SDS-PAGE)和扫描电镜(scanning electron microscopy, SEM)分析,PHP的添加降低了较高凝胶化温度时凝胶的蒸煮损失,PHP或许可以促进肌球蛋白重链(myosin heavy chain, MHC)分子间交联,减缓蛋白质降解,形成更加致密的凝胶结构。本研究对PHP作为一种新型食品原料应用于开发优质健康鱼糜制品进行了初步的探究,以期为丰富亲水胶在影响鱼糜凝胶特性中的应用研究提供一定的参考。  相似文献   

12.
近红外光谱技术在鱼糜定性和定量上的应用   总被引：3，自引：0，他引：3  
陆烨  王锡昌  刘源 《水产学报》2011,35(8):1273-1279
以海水鱼糜(包括狭鳕、带鱼、鲷和混合鱼糜)以及淡水鱼糜(包括鲢和草鱼鱼糜)为研究对象,应用傅立叶近红外光谱技术结合化学计量学对鱼糜进行定性和定量分析。用聚类分析和线性判别的方法建立海水和淡水鱼糜的定性鉴别模型,并应用偏最小二乘法(PLS)分别建立海水鱼糜水分含量和蛋白质含量的近红外定量分析模型。结果表明,海水和淡水鱼糜的定性鉴别模型预测率达100%;建立的近红外定量分析模型中,海水鱼糜的水分和蛋白质的模型的相关系数分别达0.98和0.96以上,模型能较为准确、快速地预测定海水鱼糜中水分和蛋白质含量,有很大的潜力可应用于实际生产。  相似文献   

13.
鲢鳙鳊鲫鱼肉的蛋白质组成及分离研究   总被引：20，自引：1，他引：19  
丁玉庭 《水产科学》1999,18(3):21-25
我国４种淡水鱼鲢镛鳊鲫的蛋白质组成基本一致,即粗蛋白质为１７．２ｇ／１００ｇ－１８．３ｇ／１００ｇ湿肉,其中肌原纤维蛋白质占总氮的６０．７－６４．４％、肌浆蛋白质为２６．１－３３．２％,总基质蛋白质为９．０－２０．８％,非蛋白 １９３ｍｇＮ３４７ｍｇＮ／１００ｇ湿肉。  相似文献   

14.
Changes in the muscle protein during processing of half-dried salt-cured silver carp (Hypophthalmichthys molitrix) was studied. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) assay indicated that hydrolysis of the muscle proteins took place during processing, particularly at the drying stage. Further in vitro assay on the activities of Cathepsins B and L, which are related to the degradation of the myofibrillar proteins, indicated that Cathepsins B and L still had high activity at the last stage. Total soluble nitrogen (TSN) and nonprotein nitrogen (NPN) showed significant decrease (p < 0.05) and then increased during the drying stage (p < 0.05), which may be caused by the degradation of the myofibrillar proteins and other insoluble proteins. Furthermore, the retained enzymatic activity of Cathepsins B and L may contribute to the proteolysis. Our research indicates that heat pump drying is a novel drying method that can produce the traditional flavor of dried aquatic products, and the formation of high-quality flavor may be due to the degradation of the myofibrillar proteins and water-soluble proteins.  相似文献   

15.
Autolysis of North Pacific krill protein in acidic and alkaline solubilization during protein recovery via isoelectric solubilization/precipitation was investigated. Pronounced auto-degradation of myosin heavy chain and actin from krill protein was observed at alkaline pH values (pH 9.0–12.0), with maximum autolytic activity at about pH 12.0. Meanwhile, proteolytic activity in krill protein at pH 12.0 was observed at low temperatures, suggesting a possible cause for the autolysis of krill protein during the protein recovery process. Three major proteinases were detected by zymographic analysis of myofibrillar protein, with approximate molecular weights of 26 kDa (KP-1), 18 kDa (KP-2) and 17 kDa (KP-3). KP-3 was active over a pH range from pH 5.0–12.0, suggesting that it may be responsible for the autolysis of krill protein during alkaline-induced protein recovery. Further study on substrate specificity and inhibitory specificity of KP-3 showed that KP-3 is serine type proteinase.  相似文献   

16.
The effects of addition of olive leaf powder (OLP) to surimi on the mechanical properties of surimi gel were investigated. The OLP contained a high polyphenol content of 7% (w/w). The breaking stress and breaking strain of surimi gel increased with increasing OLP concentration. The addition of 0.3% OLP increased the breaking stress of surimi gel by 80% and the breaking strain by 38%. The addition of 2.0% OLP resulted in a 100% increase in the breaking strain. The OLP gels had finer and denser protein networks than the control gel, probably due to integration of additional crosslinks into the protein networks via polyphenols or their derivatives. Although the addition of OLP had a detrimental effect on whiteness of surimi gel, OLP is still a useful functional ingredient for improving mechanical properties of surimi gel products in which the color is not an important quality.  相似文献   

17.
为建立并优化草鱼鳃蛋白质组双向电泳的技术体系,实验将草鱼鳃经裂解处理后,通过固相p H梯度胶条进行一向等电聚焦和SDS聚丙烯酰胺凝胶垂直电泳进行蛋白分离,对不同的裂解液配方、蛋白纯化方法、IPG胶条的分离范围、上样量和染色方法等进行了探索和优化,并应用lmage Master 2D Platinum 7.0软件对电泳图谱进行了分析。结果表明:采用裂解液中添加DTT来取代Tris和TBP、选择分离范围为pH4-7的IPG胶条和150μg的主动水化上样,电泳结束后对凝胶进行硝酸银染色,获得了覆盖范围广、低背景、高分辨率、适合差异蛋白分析的双向电泳参考图谱。  相似文献   

18.
Biochemical and rheological properties of surimi were examined based on: (a) salting time (from 18 to 3 min) while maintaining 21 min for total chopping time; and (b) total chopping time (from 6 to 21 min) while salting during the final 3 min. Extending salting time, which was defined as time of salt contact with proteins during chopping, significantly increased breaking force and penetration distance, while chopping time extension with fixed salting time did not. Salt soluble proteins decreased when salting time decreased; however, this trend performed contrarily against chopping time. A relationship between gel texture and salt soluble proteins was not found. Oxidation of sulfhydryl groups could occur during the chopping process when chopping without salt was extended. Surface hydrophobicity, indicating a certain degree of protein unfolding, was affected differently by chopping versus salting time. Dynamic rheology demonstrated that total chopping time affected denaturation of the myosin tail region more than salting time.  相似文献   

19.
Textural property of surimi products is a prime factor in determining the acceptability of consumer as well as market value. Gelatin is one of the most popular biopolymers widely used in food industry as gelling agent with the unique textural properties. Therefore, the addition of gelatin along with the use of protein cross-linkers could be a means to modify the texture of surimi gel, which can fit the demand of consumers. Surimi from the threadfin bream (Nemipterus bleekeri) was added with bovine gelatin (BG) and bovine/fish gelatin mix (BFGM; 1:1, 2:1, 1:2, 4:1, and 1:4) at 10% protein substitution in combination with and without microbial transglutaminase (MTGase) at 1.2 units/g surimi. Textural properties, whiteness, expressible moisture content, protein pattern, and microstructure and sensory properties of gels were determined. When MTGase at 1.2 units/g surimi was incorporated, the increases in breaking force and deformation were noticeable in both surimi gels, with and without 10% BG added ( p < 0.05). On the other hand, surimi gels added with BFGM at all bovine/fish gelatin ratios had the higher breaking force and deformation, compared with that added with BG, when MTGase was incorporated. Addition of BG or BFGM lowered the expressible moisture content and whiteness of surimi gel ( p < 0.05). Based on SDS-PAGE, band intensity of myosin heavy chain and actin of surimi gel decreased when surimi gel was added with all gelatins, regardless of MTGase addition. The microstructure study revealed that surimi gel network became finer and denser with the addition of MTGase (1.2 units/g surimi), but the coarser and irregular structure was obtained when gelatin was incorporated. Gelatin, especially bovine/fish gelatin mix, at an appropriate level could be used as the protein additive in surumi gel in conjunction with MTGase in order to improve the textural and nutritive properties of the products.  相似文献   

20.
ABSTRACT

Fish protein isolates (FPI) were produced from silver carp processing by-products by means of the isoelectric solubilization-precipitation method, and the quality was evaluated. The alkali-aided process led to significantly more lipid reduction (p < 0.05) compared with the acid-aided process. Similar protein types were extracted for the acid and alkali solubilization, and most protein types can be recovered from the raw materials, as observed in the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis. The FPI was higher in total amino acids and essential amino acids (EAAs) compared with the original by-products (p < 0.05). The alkali-aided process yielded a higher nutritional and color quality than the acidic process. Furthermore, we found that alkali-aided protein had higher oxidative stability than the acid-aided protein. Our study indicates that high-quality fish proteins can be efficiently recovered from low-value silver carp processing by-products using isoelectric solubilization/precipitation, particularly the alkali-aided process, and subsequently be used in value-added human foods.  相似文献   

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