魔芋粉对鲤鱼肌原纤维蛋白凝胶特性的影响

从鲤鱼背部肌肉中提取肌原纤维蛋白，分别添加0.05、0.10、0.15、0.20g/100mL的魔芋粉，研究其在不同加热温度(70、80、90℃)和不同NaCl浓度(0.05、0.10、0.15、0.20mol/L)条件下对肌原纤维蛋白凝胶的硬度、弹性、白度和保水性的影响。结果表明：相同魔芋粉添加量条件下，加热温度80℃时形成的肌原纤维蛋白凝胶的硬度和弹性显著高于70℃和90℃(P＜0.05)；90℃时凝胶白度高于70℃和80℃；90℃时保水性显著高于70℃时的保水性(P＜0.05)，与80℃的凝胶保水性差异不显著(P＞0.05)。在此条件下，随着NaCl浓度增加，凝胶的硬度和弹性增大；肌原纤维蛋白凝胶的保水性显著提高。同一温度条件下，添加0.10g/100mL魔芋粉的蛋白凝胶硬度达到最大值，且80℃时硬度最大为129g，凝胶的白度随着魔芋粉质量浓度增加呈现下降趋势，保水性随着魔芋粉质量浓度的增加而增大；添加NaCl可以显著提高凝胶的白度。

Influence of Konjac Flour on Gel Properties of Myofibrillar Proteins from Common Carp

In this study,myofibrillar proteins were extracted from the back muscle of common carp and the influence of konjac flour(0.05,0.10,0.15,0.20 g/100 mL),temperature(70,80,90 ℃) and NaCl(0.05,0.10,0.15,0.20 mol/L on gel properties of the proteins,including hardness,springiness,whiteness and water-holding capacity,was investigated.Generally,the hardness and springiness of myofibrillar protein gels formed in the presence of konjac flour were higher at 80 ℃ than at 70 ℃ and 90 ℃(P <0.05).Gel hardness and springiness also increased due to the addition of NaCl.Myofibrillar protein gels exhibited a higher whiteness at 90 ℃ compared with 70 ℃ and 80 ℃.The water-holding capacity at 90 ℃ was significantly higher than that at 70 ℃(P<0.05),but showed no significant difference from that at 80 ℃(P> 0.05).A significant increase in water-holding capacity was found with increasing NaCl addition.In addition,when konjac flour was added at a concentration of 0.10 g/100 mL,the highest gel strength was achieved for myofibrillar protein gels formed at the same temperature and reached 129 g at 80 ℃.As the concentration of konjac flour increased,gel whiteness decreased,while water-holding capacity increased.Moreover,the addition of NaCl resulted in a significant increase in gel whiteness.