Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish

被引：88

作者：

Rawdkuen, Saroat ^{[1
]}

Benjakul, Soottawat

机构：

[1] Mae Fah Luang Univ, Sch Agr Ind, Food Technol Program, Rai 57100, Thailand

[2] Prince Songkla Univ, Fac Agr Ind, Dept Food Technol, Hat Yai 90112, Thailand

来源：

FOOD CHEMISTRY | 2008年 / 106卷 / 03期

关键词：

surimi gel; gel weakening; proteinase; whey; gel strength;

D O I：

10.1016/j.foodchem.2007.07.028

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Effects of whey protein concentrate (WPC) on autolysis inhibition and gel properties of surimi produced from bigeye snapper (Priacanthus tayenus), goatfish (Mulloidichthys vanicolensis), threadfin bream (Nemipterus bleekeri) and lizardfish (Saurida tumbil) were investigated. WPC (0-3%) showed inhibitory activity against autolysis in all surimi at both 60 and 65 degrees C in a concentration-depen dent manner. Myosin heavy chain (MHC) of surimi was more retained in the presence of WPC. Breaking force and deformation of kamaboko gels of all surimi increased as added levels of WPC increased (P < 0.05). This was associated with lower levels of protein degradation, as evidenced by the decrease in trichloroacetic acid-soluble peptide content (P < 0.05). WPC at 3% (w/w) significantly decreased the whiteness of gels. However, water-holding capacity of kamaboko gels was improved with increasing concentration of WPC. The microstructure of surimi gels generally became denser with the addition of WPC. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1077 / 1084

页数：8

共 28 条

[11]

GIESE J, 1994, FOOD TECHNOL-CHICAGO, V48, P50

[12] Addition of hydrocolloids and non-muscle proteins to sardine (Sardina pilchardus) mince gels - Effect of salt concentration [J].