鲢鱼肌原纤维蛋白-低聚异麦芽糖的制备及功能特性评价

为改善鲢鱼肌原纤维蛋白的溶解性、热稳定性以及乳化特性等功能特性,本文将不同比例的低聚异麦芽糖与鲢鱼肌原纤维蛋白(Mf)进行糖基化反应制备鲢鱼肌原纤维糖蛋白,并对其功能特性进行测定。结果表明低聚异麦芽糖与Mf质量比为4:1,在55℃,反应12h生成的低聚异麦芽糖蛋白具有较好溶解性,反应48h生成的低聚异麦芽糖蛋白具有较好热稳定性;低聚异麦芽糖与Mf质量比为2:1在55℃经过48h反应后可制备具有较好乳化稳定性。糖基化后的鲢鱼肌原纤维蛋白在0.5mol/L NaCl溶液中的溶解性、热稳定性和乳化性得到了不同程度的改善。

Preparation of Silver Carp Myofibrillar Protein-oligoisomaltose and Its Function Evaluation

In order to improve silver carp myofibrillar protein's functional properties such as solubility, heat stability and emulsifying activity.This paper studied that oligoisomaltose and silver carp myofibrillar protein(Mf) mixed in different mass proportion by the means of Mailard reaction for preparing myofibrillar-oligoisomaltose with better functional properties.The results shows as follows:for good solubility,temperature 55℃,reaction time 12h,and mass of oligoisomaltose to Mf 4:1;for heat stability, temperature 55℃,reaction time 48h,mass ratio of oligoisomaltose and Mf is 4:1;for good emulsification, the reaction temperature 55℃,reaction time 48h,and olifoisomaltose mass ratio to Mf is 2:1.These results suggest that the solubility in the 0.5 mol/L NaCl solution,heat stability and emulsifying activity of glycated Mf achieved different degree improvements.