不同食用蛋白的添加对鲤鱼鱼糜流变和凝胶特性的影响

目的:研究大豆分离蛋白(soybean protein isolated,SPI)、乳清分离蛋白(whey protein isolate,WPI)、花生分离蛋白(peanut protein isolate,PPI)的添加对鲤鱼鱼糜流变和凝胶性质的影响。方法:利用流变仪、质构仪、色差计等对添加不同蛋白鱼糜的弹性模量、黏性模量、凝胶强度、破断强度、凹陷深度、持水性以及白度进行测定,并采用相关性分析法研究各指标之间的相互关系。结果:不同添加量的SPI、WPI和PPI均能有效地改善鱼糜的弹性模量、黏性模量、破断强度、凝胶强度和持水性,但会降低破断深度和白度,但各测定指标间存在显著相关(p<0.05)。SPI和PPI的添加对鱼糜的流变性、破断强度、凝胶强度的提高效果更好,添加量为8%时,鱼糜的凝胶强度均达到最大值,其中SPI组可达3806.70 g·mm,比对照组增加了34.63%;WPI对鱼糜的保水性效果最好,添加量为8%时,失水率仅为12.6%;白度随着蛋白添加量的增加而降低,其中PPI组与WPI组引起的白度降低较少,且差异不显著(p>0.05)。结论:在实际鱼糜制品的生产中,应根据产品的特征选择适合的蛋白种类和合理的添加量,来提高鱼糜制品的品质。

Effects of the Edible Protein on Rheological and Gel Properties of Carp Surimi

Objective:The effects of soybean protein isolated(SPI),whey protein isolate(WPI),and peanut protein isolate(PPI)on the rheological and gel properties of carp surimi were investigated. Methods:The elastic modulus G',viscous modulus G″,gel strength,break strength,whiteness and other indicators were measured by rheometer,texture analyzer and color difference meter,and the correlation analysis method were used to study the interrelation between the indicators. Results:The different addition amount of SPI,WPI and PPI could effectively improve the elastic modulus G',viscous modulus G″,breaking force,gel strength and water holding capacity of carp surimi,but deformation distance and whiteness of carp surimi gel would be reduced. However,there were significant correlation between the measurement indicators(p<0.05). The improving effects of the addition of SPI and PPI on the rheological properties,breaking force,gel strength were better,the best gel properties of carp surimi were observed with added SPI or WPI or PPI at 8%,the gel strength reached a maximum,the SPI group could be up to 3806.70 g·mm increased by 34.63% than the control group. The additions of WPI resulted in the best water holding capacity of carp surimi gels,the water loss rate was only 12.6% with added WPI at 8%. The whiteness was decreased with the increase of addition amount of different kinds of protein,and the decrease of the whiteness was less in PPI group and WPI group,and there was no significant difference(p>0.05). Conclusion:In the production of actual surimi products,appropriate protein types and reasonable addition amount should be selected according to the characteristics of the product to improve the quality of surimi products.