以大豆蛋白(SPI)、谷朊粉(WG)为对照品,研究亚麻粕分离蛋白(FPI)对鱼糜制品凝胶特性、色泽特性和持水性的影响,应用响应面法探索亚麻粕分离蛋白(FPI)、亚麻胶(FG)、卡拉胶(KCG)复合应用于鱼糜制品的最优添加配比。结果表明:向鱼糜制品中单独添加FPI可提高鱼糜的凝胶强度、持水性;响应面分析得到添加FPI 11.01%、FG 0.34%、KCG 0.30%,鱼糜的凝胶强度为4 935.03 g·mm,是对照组的1.57倍。

Selecting soy protein isolate( SPI),wheat gluten( WG) as control groups,effects of protein isolate of flaxseedmeal( FPI) on the gel property,color property and water-holding capacity of surimi seafood were studied.The optimal formulation of FPI,flaxseed gel( FG),kappa-carrageenan( KCG) in surimi seafood was investigated by response surface methodology( RSM). The results showed that the gel strength of surimi seafood increased with adding FPI. At the formula of adding 11. 01% FPI,0. 34% FG and 0. 30% KCG,the gel strength of surimi seafood reached 4935. 03 g·mm,which was 1. 57 times more than that with no additive.