Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus)
Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus)
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DOI：
10.1016/s0268-005x(03)00082-1
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发表时间：
2004-03-01
影响因子：
10.7
通讯作者：
Lanier, TC
中科院分区：
文献类型：
--
作者：
Rawdkuen, S;Benjakul, S;Lanier, TC
研究了不同浓度鸡血浆蛋白（CPP）对SA级和A级大眼鲷鱼鱼糜凝胶性能的影响。添加0.5% CPP并在40度下加热30分钟，然后在90度下加热20分钟，导致最大的断裂力和变形（P < 0.05）。但白度有一定程度的下降。CPP对鱼蛋白的降解具有抑制作用（P < 0.05）。电泳研究表明，随着CPP浓度的增加，肌球蛋白重链发生聚合的程度降低。因此，CPP作为蛋白酶抑制剂而非蛋白质交联剂起作用。添加0.5% CPP后，kamaboko凝胶的蛋白链之间的连接较少，纤维结构更粗，表明CPP对肌纤维蛋白交联有干扰作用。因此，在适量的情况下，CPP可能在鱼糜凝胶基质中起到填充作用，从而导致凝胶强化。(C) 2003 Elsevier Ltd.版权所有。
Effect of chicken plasma protein (CPP) at different concentrations on gel properties of grade SA and A bigeye snapper surimi was investigated. Addition of 0.5% CPP in combination with setting at 40 degreesC for 30 min prior to heating at 90 degreesC for 20 min resulted in the highest breaking force and deformation (P < 0.05). However, whiteness decreased to some extent. CPP was able to prevent the degradation of surimi proteins as indicated by the decrease in TCA-soluble peptides (P < 0.05). Electrophoretic studies revealed that myosin heavy chain underwent polymerization to a lower extent as CPP concentration increased. Therefore, CPP worked as protease inhibitor rather than protein cross-linker. Microstructure of kamaboko gels, added with 0.5% CPP, had less linkage between protein strands with a coarser fibrillar structure, indicating the interfering effect of CPP on cross-linking of myofibrillar proteins. Thus, at an appropriate amount, CPP possibly worked as a filler in the surimi gel matrix, resulting in gel strengthening. (C) 2003 Elsevier Ltd. All rights reserved.