不同蛋白粉对南极磷虾混合虾糜凝胶特性的影响

为了提高南极磷虾混合虾糜的凝胶特性，研究大豆分离蛋白粉、分离乳清蛋白粉和蛋清粉对虾糜3D打印特性、凝胶强度、质构特性、持水力、流变学特性、感官特性、热力学特性、蛋白质二级结构含量和微观组织结构的影响。结果表明，三种蛋白粉均能提高混合虾糜的3D打印特性，凝胶强度，弹性模量（G’）和黏性模量（G”）。添加分离乳清蛋白粉虾糜的凝胶强度最高，相比对照组提高了100.15%；添加大豆分离蛋白粉虾糜凝胶的持水力最高，相比对照组提高了20%。差示扫描量热分析（DSC）结果表明蛋白粉的添加可以有效提高混合虾糜凝胶的变性温度和焓值，增强蛋白质的稳定性。扫描电镜结果表明添加蛋白粉虾糜的凝胶网络更加致密，其中添加分离乳清蛋白粉虾糜凝胶的孔洞分布更加均匀。结合感官评定，蛋清粉能够提高南极磷虾混合虾糜的凝胶特性和整体接受度，研究结果可为提升南极磷虾糜及其制品的品质提供理论依据。

Effects of Different Protein Powders on Gelation Properties of Mixed Shrimp Mince of Antarctic Krill

The effects of soybean protein isolate powder, whey protein isolate powder, and egg white powder on 3D printing properties, gel strength, texture properties, water holding capacity, rheological properties, sensory properties, DSC, protein secondary structure content, and microstructures of mixed shrimp mince were investigated in order to improve the gel properties of Antarctic krill mixed shrimp mince. According to the findings, the three kinds of protein powder could improve the 3D printing capabilities, gel strength, elastic and viscosity modulus of mixed shrimp mince. Compared to the control group, the gel strength of shrimp mince with whey protein isolated powder was the highest, increasing by 100.15%, while the water holding capacity of shrimp mince with soy protein isolate powder was the highest, increasing by 20%. DSC results indicated that protein powder could elevate the denaturation temperature and enthaply, thus enhancing protein stability of mixed shrimp mince enhance the protein stability. According to scanning electron microscopy (SEM) findings, the gel network of shrimp mince with protein powder was more compact and mince added with whey protein isolate showed more consistent porosity. Combined with sensory evaluation, egg white powder could improve the gel properties of mixed shrimp surimi, providing a theoretical foundation for improving the quality of Antarctic krill surimi and its products.