【摘要】 探讨了干法及湿法添加大豆分离蛋白(SPI)对罗非鱼鱼糜凝胶性能的影响,发现湿法添加2%的SPI提高了鱼糜凝胶的强度,而干法添加SPI降低了鱼糜凝胶的强度,而且随着SPI添加量的增加而降低.电泳图显示,鱼糜中的蛋白质分子在凝胶化过程中与SPI发生了共价键结合.添加SPI后显著降低了鱼糜凝胶的硬度、内聚性及回复性(P<0.05),而对凝胶的弹性、咀嚼性无显著影响(P>0.05).湿法添加2%或5%的SPI提高了凝胶的保水性,但添加量为10%时凝胶的保水性显著降低(P<0.05);而干法添加2%或5%的SPI显著降低了凝胶的保水性(P<0.05),添加量为10%时提高了凝胶的保水性.添加SPI都显著降低了凝胶的白度(P<0.05).更多还原

【Abstract】 Effects of adding manners of soy protein isolates(SPI) on the gel properties of tilapia surimi were investigated.The strength of surimi gel increased when 2% SPI was added in wet manner,but decreased with increase of the addition amount.The strength of surimi gel decreased when SPI was added in dry manner.SDS-polyacrylamide gel electrophoresis(SDS-PAGE) indicated that protein molecules in surimi were bonded with SPI through covalent bonds in the gelation process.The addition of SPI resulted in significant decrease(P<0.05) of the hardness,cohesiveness and resilience of surimi gels,but no remarkable influence(P>0.05) on the elasticity and chewiness of surimi gels.The water retention property of surimi gels increased when 2% or 5% SPI was added in wet manner,but decreased remarkably(P<0.05) when the addition amount of SPI increased to 10%.The water retention property of surimi gels decreased remarkably (P<0.05) when 2% or 5% SPI was added in dry manner,but increased when the addition amount of SPI increased to 10%.The whiteness of the gel remarkably decreased(P<0.05) when the SPI was added.更多还原