天津科技大学学报Issue(6)：1-4,4.
超声处理对鲢鱼肉肌原纤维蛋白性质的影响
Effect of Ultrasonic Treatment on the Properties of Myofibrillar Protein of Silver Carp
摘要
Abstract
With silver carp as raw material,the effect of different frequencies of ultrasonic treatment on the properties of the myofibrillar protein of silver carp was studied. The results indicated that the solubility,foaming capacity,foaming stability, emulsifying activity,emulsifying stability and thermal stability of the myofibrillar protein of silver carp increased first and then decreased as the ultrasonic time increased. They also showed that the greater the frequency of ultrasound,the better the properties of the protein. When the protein was treated with 80,kHz ultrasonic frequency for 15,min,its solubility increased by 37.59%,foaming capacity and foaming stability increased by 59.16%and 56.09%,emulsifying activity and emulsifying stability increased by 51.11% and 53.84% respectively,and the thermal stability increased by 32.59%,compared with the protein untreated with ultrasound. After the ultrasonic treatment,the properties of the myofibrillar protein of silver carp can be effectively improved.关键词
超声处理/鲢鱼/肌原纤维蛋白/性质Key words
ultrasonic treatment/silver carp/myofibrillar protein/properties分类
化学化工引用本文复制引用
胡爱军,卢秀丽,郑捷,卢静,孙军燕..超声处理对鲢鱼肉肌原纤维蛋白性质的影响[J].天津科技大学学报,2013,(6):1-4,4.基金项目
国家自然科学基金面上项目(31071608)；天津科技大学自然科学基金项目(20110104) （31071608）
