大黄鱼卵分离蛋白的凝胶特性分析

本文以大黄鱼卵盐溶蛋白为原料，在85 ℃加热20 min后于室温下放置12 h制备大黄鱼卵分离蛋白凝胶，并对其凝胶特性进行分析，同时探究了pH对大黄鱼卵分离蛋白凝胶特性的影响。结果显示，大黄鱼卵分离蛋白成胶的最低浓度为100 mg/mL，且在pH8条件下的制备的大黄鱼卵分离蛋白凝胶具有更好的流变特性。低场核磁和扫描电镜的结果表明，随着pH的增加，大黄鱼卵分离蛋白凝胶与水分子的结合增强，且凝胶的网络结构更加连续。结果表明，大黄鱼卵分离蛋白具有良好的凝胶特性，且在pH8条件下制备的大黄鱼卵分离蛋白凝胶表现更加优异。

Gel Properties of Large Yellow Croaker(Pseudosciaena crocea) Roe Protein Isolate

The large yellow croaker(Pseudosciaena crocea) roe protein isolate gels were prepared under the condition of heating at 85 ℃ for 20 min and placed at room temperature for 12 h.The gel properties of P.crocea roe protein isolate gels were analyzed,and the effect of pH on the gel properties of P.crocea roe protein isolate gels was explored.The results showed that the minimum concentration of the P.crocea roe protein isolate of forming gels was 100 mg/mL,and the P.crocea roe protein isolate gel prepared at pH8 had better rheological properties.The results of low-field NMR and scanning electron microscopy showed that as the pH increased,the binding force of the water in the P.crocea roe protein isolate gels increased,and the network structure of the gels was more continuous.These results indicated that the P.crocea roe protein isolate had excellent gel properties,and the P.crocea roe protein isolate gel prepared at pH8 performed better.