CAJ | 학술논문

以鲢鱼为原料，研究了超声处理对鲢鱼肉肌原纤维蛋白性质的影响．结果表明：经超声处理后，肌原纤维蛋白的溶解度、起泡性及泡沫稳定性、乳化性及乳化稳定性、热稳定性均随超声时间的延长先提高后下降，且随超声频率的增大而提高．超声处理15,min后，与未经超声处理的蛋白相比，80,kHz作用下的蛋白溶解度提高了37.59%，起泡性和泡沫稳定性分别提高了59.16%和56.09%，乳化性和乳化稳定性分别提高了51.11%和53.84%，热稳定性提高了32.59%．经超声处理后，鲢鱼肉肌原纤维蛋白的性质可以得到有效的改善．
이련어위원료，연구료초성처리대련어육기원섬유단백성질적영향．결과표명：경초성처리후，기원섬유단백적용해도、기포성급포말은정성、유화성급유화은정성、열은정성균수초성시간적연장선제고후하강，차수초성빈솔적증대이제고．초성처리15,min후，여미경초성처리적단백상비，80,kHz작용하적단백용해도제고료37.59%，기포성화포말은정성분별제고료59.16%화56.09%，유화성화유화은정성분별제고료51.11%화53.84%，열은정성제고료32.59%．경초성처리후，련어육기원섬유단백적성질가이득도유효적개선．
With silver carp as raw material,the effect of different frequencies of ultrasonic treatment on the properties of the myofibrillar protein of silver carp was studied. The results indicated that the solubility,foaming capacity,foaming stability, emulsifying activity,emulsifying stability and thermal stability of the myofibrillar protein of silver carp increased first and then decreased as the ultrasonic time increased. They also showed that the greater the frequency of ultrasound,the better the properties of the protein. When the protein was treated with 80,kHz ultrasonic frequency for 15,min,its solubility increased by 37.59%,foaming capacity and foaming stability increased by 59.16%and 56.09%,emulsifying activity and emulsifying stability increased by 51.11% and 53.84% respectively,and the thermal stability increased by 32.59%,compared with the protein untreated with ultrasound. After the ultrasonic treatment,the properties of the myofibrillar protein of silver carp can be effectively improved.