Extraction of sardine myoglobin and its effect on gelation properties of pacific whiting surimi

被引：16

作者：

Park, Joo D. ^{[1
]}

Park, Jae W. ^{[1
]}

机构：

[1] OSU, Seafood Lab, Aston, OR 97103 USA

来源：

JOURNAL OF FOOD SCIENCE | 2007年 / 72卷 / 04期

关键词：

ethanol extraction; gelation; myoglobin; Pacific sardine; Pacific whiting;

D O I：

10.1111/j.1750-3841.2007.00322.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extract using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking force. However, a synergistic effect of 1.0% Mb was observed with 1.0% beef plasma protein (BPP) to increase surimi gel strength. The highest storage modulus of gels was observed at 1.0% Mb addition, which corresponded with the nonfracture gel and also supported a synergistic interaction between 1.0% Mb and 1.0% BPP. Differential scanning calorimetry showed Mb addition might have affected myosin denaturation and aggregation.

引用

页码：C202 / C207

页数：6

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