食品工业科技Issue(10)：177-180,4.
草鱼盐溶蛋白凝胶结构与质构特性研究
Study on gel microstructure and properties of salt soluble proteins from grass carp
董哲 1杨玉玲 1王素雅 1马云 1顾婷婷 1杨智伟1
作者信息
- 1. 南京财经大学食品科学与工程学院,江苏南京210003
- 折叠
摘要
Abstract
The compositions of salt soluble proteins （SSP） from grass carp were determined and the microstructures of SSP gel were observed. Furthermore,gel properties of SSP from grass carp was studied with L9 （3^4） orthogonal test. The results showed there were four minor compositions in SSP,including myosin heavy chain, actin and two myosin light chains. Their molecular weights were 190,53,30,17kDa,respectively. The microstructure of the SSP gel was coarse, The different factors that affected the SSP gel hardness and springiness were SSP concentration 〉 ionic strength 〉 Ca^2＋ ,in the order of influential extent. The best conditions for hardness were protein concentration 24mg/mL,Ca^2＋ concentration 0.08mol/L,ionic strength 0.61 The best conditions for springiness of SSP gel were protein concentration 24mg/mL,Ca^2＋ concentration 0.08mol/L,ionic strength 0.5.关键词
草鱼盐溶蛋白/组分/微观结构/凝胶/质构Key words
SSP of grass carp/compositions/microstructure/gelation/textural properties分类
轻工纺织引用本文复制引用
董哲,杨玉玲,王素雅,马云,顾婷婷,杨智伟..草鱼盐溶蛋白凝胶结构与质构特性研究[J].食品工业科技,2011,(10):177-180,4.
