食用胶对虾蛄中磷酸化肌原纤维蛋白凝胶特性的影响

将魔芋胶、卡拉胶、黄原胶分别添加到虾蛄磷酸化肌原纤维蛋白中，在不同食用胶、三聚磷酸钠添加量及不同温度下形成凝胶，研究食用胶对磷酸化蛋白凝胶特性的影响。结果表明：随着三聚磷酸钠添加量的增加，3 种食用胶形成的蛋白凝胶强度和保水性均提高；随着食用胶添加量的增加，卡拉胶与黄原胶形成的蛋白凝胶强度和保水性提高，魔芋胶添加量为0.1%时，其蛋白凝胶强度最高；随着温度的升高，魔芋胶与卡拉胶均对蛋白凝胶强度和保水性有显著性影响（P＜0.05），但黄原胶对凝胶强度和保水性无显著影响（P＞0.05）。

Effect of Food Thickener on Gelation Properties of Squilla Myofibrillar Protein Induced by Phosphorylation

Konjac glucomannan, carrageenan and xanthan gum were individually mixed into a mixture of sodium
tripolyphosphate and squilla myofibrillar protein (STP-MP) to investigate their effects on heat-induced protein gelation
properties as a function of STP concentration and heating temperature. The results showed that the gel strength and waterholding
capacity of heat-induced MP gels with the addition of each of the above three food thickeners increased with
increasing concentration of STP. Gel strength and water-holding capacity were increased by the addition of carrageenan and
xanthan gum in a concentration-dependent manner, and the highest water-holding capacity was observed by the addition
of 0.1% konjac glucomannan. Gel strength and water-holding capacity of MP gels induced by elevated temperature were
significantly affected by the addition of konjac glucomannan and carrageenan (P < 0.05) but not xanthan gum (P > 0.05).