面筋蛋白和大米蛋白对鲢鱼鱼糜凝胶特性的影响

面筋蛋白和大米蛋白均可以明显提高鲢鱼鱼糜的凝胶强度和持水性,降低其蒸煮损失率和横向弛豫时间(T_2)。但是与大米蛋白相比,面筋蛋白在改善鲢鱼鱼糜凝胶特性方面效果更加显著。当面筋蛋白添加量为3%时,鱼糜凝胶的破断力、破断距离、凝胶强度和持水性分别为669.0 g、12.2 mm、8 162.0 g·m和89.8%,与对照组(未添加蛋白)相比分别增加了79.8%、37.2%、147.0%、11.6%;而蒸煮损失率为8.51%,与对照组相比降低了19.7%。且此时的凝胶横向弛豫时间T_(23)和T_(24)分别为42.4 ms和156.0 ms。3%的面筋蛋白促使鲢鱼鱼糜凝胶形成十分致密的空间三维网络结构,使其具有较高的凝胶强度和持水性,但是由于面筋蛋白带有浅黄色,所以鱼糜凝胶的白度有轻微下降。

Effects of Gluten and Rice Protein on Gel Properties of Silver Carp Surimi

In this study, although both gluten and rice protein could pronouncedly enhance the gel strength and water-holding capacity (WHC), and reduce the cooking loss and transverse relaxation time (T2) of silver carp surimi, gluten was superior to rice protein in improving the gel properties of silver carp surimi. The breaking force, elongation, gel strength and WHC of silver carp surimi gels with 3% gluten were 669.0 g, 12.2 mm, 8 162.0 g·m, and 89.8%, respectively, which were increased by 79.8%, 37.2%, 147.0%, 11.6%, and the cooking loss is 8.51%, which is decreased by 19.7%, respectively compared with the control group. Meanwhile, the transverse relaxation time T23 and T24 were 42.4 and 156.0 ms, respectively. A compact gel network structure was formed with the addition of 3% gluten to silver carp surimi, resulting in an increase in gel strength and WHC. However, the whiteness of the surimi gel declined slightly due to the yellowish color of gluten.