文档介绍：现代食品科技 Modern Food Science and Technology 2010, ,
鳕鱼盐溶蛋白提取条件优化
及其在鱼糜制品加工中的变化
刘安军，王莹，郑捷，何立蓉，战虎，罗建涛，陈影
（天津科技大学食品工程与生物技术学院，天津 300457）
摘要：本实验对鳕鱼盐溶蛋白的提取条件（盐浓度、固液比、浸提时间、浸提 pH）进行了研究，得到其最佳提取条件为：NaCl
溶液浓度 mol/L，固 液 比 1:3，提取时间 16 h，pH=7。SDS-PAGE 凝胶电泳图谱显示，在鱼糜制品加工中，肌球蛋白重链明显减少，
而肌球蛋白轻链和肌动蛋白的量几乎没有发生变化。
关键词：鳕鱼；盐溶蛋白；凝胶化
文章篇号：1673-9078(2010)10-1104-1107
Optimization of Extraction Conditions of Cod Salt Soluble Proteins and
Their Changes during Processing of Surimi-based Products
LIU An-jun, WANG Ying, ZHENG Jie, HE Li-rong, ZHAN Hu, LUO Jian-tao, CHEN Ying
(Faculty of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China)
Abstract: The extraction of salt-soluble cod protein was studied and the optimized extraction conditions were determined as follows:
NaCl , solid-liquid ratio 1:3, extraction time 16 h, and pH 7. SDS-PAGE analysis showed that, during minced fish products processing,
the content of myosin heavy chain (MHC) decreased obviously, while little change in the contents of the myosin light chain (MLC)and actin was
found.
Key words: cod; salt soluble