食品与发酵工业2023，Vol.49Issue(24)：213-219,7.DOI:10.13995/j.cnki.11-1802/ts.033211
金枪鱼复合蛋白体系乳化特性分析与工艺优化
Study on emulsification properties of composite protein system in tuna
摘要
Abstract
To improve the functional properties of tuna muscle protein and improve the stability of tuna chyle,the effects of oil,soy protein,and whey protein on the whiteness,water-holding capacity,particle size,emulsifying activity,and emulsifying stability of chyle were studied by single factor experiment,the formulation parameters to improve the stability of chylous emulsion were optimized by re-sponse surface methodology.Results showed that the water-holding capacity of tuna chylum increased by adding oil,but too much oil made the chylum system too thin.The water-holding capacity of the chylum system decreased.When the mass fraction was more than 20％,the oil precipitated,the particle size reached 695.01 nm,and the emulsification stability was reduced.The addition of oil,soy protein,and whey protein had significant effects on the emulsifying activity and emulsifying stability of tuna surimi(P＜0.05),the best formula for improving the stability of chylous liquid was 9.41％oil,1.47％soy protein,and 2.99％whey protein.The emulsifying activity was 96.10 mL/g and the emulsifying stability was 74.55％,chylous liquid had good stability and was not easy to separate water.关键词
金枪鱼/乳糜液/复合蛋白/乳化活性/乳化稳定性Key words
tuna/celiac liquid/compound proteins/emulsifying activity/emulsion stability引用本文复制引用
王晋,高飞,江燕,方巧飞,余海霞,张小军..金枪鱼复合蛋白体系乳化特性分析与工艺优化[J].食品与发酵工业,2023,49(24):213-219,7.基金项目
舟山市科技计划项目(2021C51004 （）
2022C12028) （）
