The effects of pea protein powder addition(0％,10％,20％,30％,40％and 50％)on the gel quality of minced shrimp meat are investigated by determining the indicators of water-holding capacity,color,gel strength,digestibility and protein secondary structure of crawfish minced meat.The results show that,with the increase of pea protein powder content,the water holding capacity of crawfish meat paste is significantly improved,the red value decreased gradually,the breaking force increased gradually,the gel strength and breaking distance increased first and then decreased,and when the addition reaches 30％,the section of gel becomes smoother and flatter;further digestion experiments show that,in the gastrointestinal digestion stage,the digestibility starts to increase when the addition amount is increased to 30％;SDS-PAGE analysis shows that the proportion of myosin heavy chain(MHC)cross-linking decreases with more pea protein powder added.The analysis of protein secondary structure shows that when the addition reaches 30％,the relative content of β-turn structures starts to decline.In summary,the addition of pea protein powder can improve the gel quality of crawfish meat paste.
关键词
豌豆蛋白粉/克氏原螯虾肉糜/凝胶特性
Key words
pea protein powder/crawfish(Procambarus clarkii)meat paste/gel properties
维普
万方数据