提取条件对鲨鱼肉盐溶蛋白热诱导凝胶特性的影响

以鲨鱼肉为材料，研究NaCl 浓度、pH 值、静置提取时间及加热时间对鱼肉盐溶蛋白热诱导凝胶保水性和质构特性的影响。结果表明：鲨鱼肉盐溶蛋白凝胶的保水性、硬度、弹性和黏聚性与NaCl 溶液浓度呈正相关；在NaCl 溶液浓度0.8mol/L、pH6.5～7.0、静置提取时间24h、40℃加热40～60min 时形成的凝胶保水性及其质构指标较理想；40℃加热盐溶蛋白，有利于形成凝胶结构，但随着加热时间的延长，盐溶蛋白凝胶硬度增加，保水性降低。

Effects of Extraction Conditions and Heating Time on Heat-induced Gel Properties of Salt-soluble Protein from Shark Muscle

Salt-soluble protein was extracted from shark muscle under different levels of NaCl concentration, pH, extraction time and was then heated at 40 ℃ for different periods of time in an effort to explore the effects of these extractions and heating time on the water-holding capacity (WHC) and textural characteristics of the formed heat-induced gels. The WHC, hardness, elasticity and cohesiveness of salt-soluble protein gels from shark muscle were positively correlated with NaCl concentration. Heating for 40－60 min at 40 ℃ led to a thorough gelation of salt-soluble protein obtained after 24 h extraction at pH 6.5－7.0 and the formed gels presented optimum WHC and texture characteristics. Forty degrees Celsius was an optimum temperature for the heat-induced gelation of salt-soluble protein. However, increasing heating time led to a higher hardness and a lower WHC.