鲨鱼肉盐溶蛋白凝胶质构参数的相关性分析及其提取条件优化

采用响应面分析法,对鲨鱼肉盐溶蛋白凝胶的质构参数进行相关性分析,并以鲨鱼肉盐溶蛋白凝胶硬度为指标,对NaCl浓度、提取溶液的pH和低温加热时间进行优化。结果表明:鲨鱼肉盐溶蛋白凝胶各质构参数线性相关显著;建立了盐溶蛋白凝胶硬度与提取条件的数学模型,其中NaCl浓度和低温加热时间对鲨鱼盐溶蛋白凝胶的硬度影响极其显著,提取溶液的pH对其影响显著。NaCl浓度为0.74mol/L,提取溶液的pH为6.56,低温加热时间为79.10min,鲨鱼肉盐溶蛋白凝胶的硬度达到最大预测值37.70g。

Optimization of extraction conditions of salt-soluble protein from shark muscle and relativity analysis for texture parameters of its gel

Relativity of texture parameters of salt-soluble protein gel from shark muscle were determined by respond surface methodology(RSM),then using gel hardness as an index,the extraction conditions such as NaCl concentration,pH and the time of low-temperature heating of salt-soluble protein from shark muscle were optimized.The results showed that:linear correlate of texture parameters of salt-soluble protein gel from shark muscle were significant.Multiple regressions model was set up between the gel hardness and extractive conditions,and the effect of NaCl concentration and the time of low-temperature heating on the hardness were extremely significant,and pH on the hardness were significant.When NaCl concentration was 0.74mol/L,pH6.56 and the time of low-temperature heating 79.10min,the predictive value of gel hardness was 37.70g.