【作者】 黄玉平； 翁武银； 张希春； 曹敏杰； 刘光明； 苏文金；

【Author】 Yuping Huang Wuyin Weng Xichun Zhang Minjie Cao Guangming Liu Wenjin Su (Bioengineering College of Jimei University,Xiamen 361021)

【机构】 集美大学生物工程学院；

【摘要】 为了高效利用丰富的淡水鱼资源,提高淡水鱼糜制品的品质,本研究以淡水鱼糜为原料,利用淡水鱼皮提取明胶蛋白,探讨了添加鱼类明胶蛋白对淡水鱼糜凝胶形成性能的影响。结果发现,利用鱼皮提取的明胶中鲜味氨基酸占总氨基酸含量60%以上,表明鱼皮明胶具有一定的营养价值和增鲜功能。将鱼皮明胶添加到鲢鱼鱼糜中可以提高鱼糜凝胶的破断强度和保水性能,当添加量为鱼糜蛋白含量10%时,其强度和保水率分别提高了20%和39%。根据鱼糜凝胶在各种蛋白质变性剂中的溶解性和溶解组分SDS-PAGE的分析结果,表明了在鱼糜凝胶中添加的鱼皮明胶蛋白主要是通过离子键与鱼糜蛋白结合,进而提高鱼糜凝胶形成能。更多还原

【Abstract】 In order to more efficiently make use of the source in raising freshwater fish and improve the quality of surimi products from freshwater fish,the present study was firstly undertaken to prepare gelatin from the skin of tilapia and determine its properties.Secondly,gelatin was incorporated to surimi from silver carp and their influence on gel properties was investigated.The flavor amino acids of tilapia skin gelatin were more than 60%in total amino acids compositions,indicating that the gelatin from freshwater fish skin had a dual function as nutriment and flavor substances.The breaking force and water holding capacity of silver carp surimi gels were enhanced by adding fish skin gelatin,increasing by 20%and 39% with the addition of the gelatin at 10%(w/w)of surimi protein,respectively.Based on the results of protein solubility of surimi gels in various protein denaturant solutions and SDS-PAGE of soluble fraction, suggesting that the main force involved in the interaction of gelatin and surimi protein was ionic bonds,thus improving surimi gel-forming capacity.更多还原