摘要
采用碱性蛋白酶对带鱼鱼糜进行酶解,酶解液经超滤、冻干后得到分子质量>5 ku,3.5～5ku,1～3.5 ku,<1 ku的带鱼鱼糜蛋白粉(HSPP)。对4个分子质量段的HSPP进行起泡性、乳化性、吸油性、持水性和凝胶强度研究,筛选出功能特性较好的HSPP进行基本成分和氨基酸分析,将其应用于披萨饼坯制作中,采用质构仪和差示量热扫描仪(DSC)研究其对披萨饼坯质构和老化焓值的影响。结果表明:(1)分子质量为3.5～5 ku的HSPP在各功能特性中的表现较为突出;(2)分子质量3.5～5 ku的HSPP粗蛋白含量高达88.2%,氨基酸种类齐全,含量丰富,必需氨基酸平均得分91.31,氨基酸组成符合FAO/WHO标准,属于优质蛋白;(3)分子质量3.5～5 ku的HSPP可以降低披萨饼坯的胶黏性和咀嚼性,食用起来爽口不黏牙,提高了披萨饼坯硬度的同时也降低了弹性,使得嚼劲有所下降但影响不大;(4)添加了3.5～5 ku HSPP的披萨饼坯5 d内吸热焓值增量2.23 J/g,小于空白组的7.5 J/g,有助于延缓披萨饼坯老化。
Alcalase was used to hydrolyze hairtail surimi,enzymatic hydrolysate by ultrafiltration and freeze drying to obtain the molecular weight of>5 ku,3.5~5 ku,1~3.5 ku,<1 ku of the hairtail surimi protein powder(HSPP).The foaming capacity,emulsification,oil absorption,water holding capacity and gel strength of four HSPP were studied to analyze the basic components and amino acids of HSPP with better functional properties.Applying the better HSPP to pizza cake production,TA and DSC were used to analyze the effect of HSPP on texture and retrogradation enthalpy of pizza cake.The results were as follows:(1)3.5~5 ku HSPP was more prominent in the functional characteristics;(2)3.5~5 ku HSPP contained 88.2%crude protein and rich amino acid,the average score of essential amino acids was 91.31 and amino acid composition accorded with FAO/WHO standard which proved that it belongs to high quality protein;(3)3.5~5 ku HSPP reduced the adhesive and mastication of pizza that making it tasty sticky teeth.The hardness was improved and the elasticity was reduced which making mastication decreased but little effect;(4)Endothermic enthalpy increment of pizza cake added 3.5~5 ku HSPP in 5 d was 2.23 J/g which less than 7.5 J/g in the blank group,it was proved to be helpful to delay the staling of pizza cake.
作者
刘小羽
俞璐萍
黎斌
陈卢涛
胡松
朱萌萌
周婷婷
林慧敏
LIU Xiaoyu;YU Luping;LI Bin;CHEN Lutao;HU Song;ZHU Mengmeng;ZHOU Tingting;LIN Huimin(Greentown Agricultural Detection Technology Co.,Ltd.,Hangzhou310000;Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province,College of Food and Medicine,Zhejiang Ocean University,Zhoushan316000)
出处
《食品科技》
CAS
北大核心
2019年第4期133-140,共8页
Food Science and Technology
关键词
带鱼鱼糜
超滤
蛋白粉
功能特性
披萨饼坯
老化
hairtail surimi
ultrafiltration
protein powder
functional characteristics
pizza cake
staling
