食品与发酵工业2017，Vol.43Issue(4)：78-83,6.DOI:10.13995/j.cnki.11-1802/ts.201704012
沙蒿胶对虾蛄肌原纤维蛋白乳化和理化特性的影响
Effect of Artemisia sphaerocephala Krasch gum on emulsifying and physicochemical properties of Mantis shrimp myofibrillar protein
摘要
Abstract
In order to enrich mantis shrimp emulsion products,study was carried out to explore the emulsifying and physicochemical properties of myofibrillar protein from mantis shrimp.Extracted from Mantis shrimp,the myofibrillar protein and the different the amount of Artemisia sphaerocephala Krasch gum(ASK gum),NaCl concentration,temperature as well as the effects of emulsifying properties,including emulsifying activity and emulsion stability were tested.At the fixed concentration of NaCl,with the increase of ASK gum,Mantis shrimp protein emulsifying activity and emulsion stability increased first and then decreased,the viscosity also increased;with 0.6％-0.8％ ASK gum,the difference between the experimental group and the control group was significant (P ＜ 0.05);0.4％-0.6％ of ASK gum could significantly enhance the surface hydrophobic content of myofibrillar protein (P ＜ 0.05).The emulsifying activity was at the maximum at NaCl 0.4 mol/L;the turbidity was the lowest at 0.5 mol/L NaCl,NaCl concentration increase will decrease the viscosity of myofibrillar protein.With the increase of temperature,myofibrillar protein emulsifying activity and emulsion turbidity increased,stability increased first and then decreased,and viscosity decreased.The results provide a basis for the further research on the application of ASK gum in mantis shrimp products.关键词
虾蛄/沙蒿胶/肌原纤维蛋白/理化性质/乳化性Key words
squilla/Artemisia sphaerocephala Krasch gum/myofibrillar protein/emulsifying properties/physicochemical properties引用本文复制引用
袁程程,张坤生,任云霞..沙蒿胶对虾蛄肌原纤维蛋白乳化和理化特性的影响[J].食品与发酵工业,2017,43(4):78-83,6.基金项目
国家自然科学基金面上项目(31671873) （31671873）
