增强马氏珠母贝肌肉水溶性蛋白质热稳定胶体筛选研究

Study on the Colloid Screening for Enhancing Thermal Stability of the Water Soluble Proteins Extracted fromPinctada martensiiMuscle

DOI：10.3969/j.issn.1673-1689.2019.12.012

中文关键词: 马氏珠母贝 水溶性蛋白 卡拉胶 热稳定性

英文关键词: Pinctada martensii,water soluble protein,carrageenan,thermal stability

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中文摘要:

以珍珠产业副产物马氏珠母贝肉为研究对象，在前期研究结果基础上，筛选有效提高马氏珠母贝肌肉水溶性蛋白（WSP）热稳定性亲水胶体，并分析不同热处理条件下最佳亲水胶体对马氏珠母贝肌肉水溶性蛋白（WSP 和F-D WSP）热稳定性的影响，研究结果显示：同一热处理温度条件下，卡拉胶、果胶及瓜尔胶体对WSP的热稳定性的影响存在明显差异（PP

英文摘要:

In this paper, the pearl industry by-product ofPinctada martensiiwas as the object of the study, based on the previous research results, the hydrophilic colloids, which was effectively enhancing the thermal stability of Water-Soluble Protein（WSP） of Pinctada martensii were screening. Meanwhile, the effect of the best hydrophilic colloid onPinctada martensiimuscle water-soluble proteins（WSP and F-D WSP） under different heat-treatment conditions was studied. The results showed that the thermal stability of WSP was significantly affected by carrageenan, pectin and guar colloid under the same heat treatment temperatures（PP

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