Gel Properties of Large Yellow Croaker (<i>Pseudosciaena crocea</i>) Roe Protein Isolate

DU Yinan; YAN Jianan; WANG Yuqiao; JIANG Xinyu; XU Shiqi; WU Haitao

doi:10.13386/j.issn1002-0306.2021050218

Volume 43 Issue 5

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(5): 56-60. > DOI: 10.13386/j.issn1002-0306.2021050218

DU Yinan, YAN Jianan, WANG Yuqiao, et al. Gel Properties of Large Yellow Croaker (Pseudosciaena crocea) Roe Protein Isolate[J]. Science and Technology of Food Industry, 2022, 43(5): 56−60. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050218.

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Gel Properties of Large Yellow Croaker (Pseudosciaena crocea) Roe Protein Isolate

1.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
2.
National Engineering Research Center of Seafood, Dalian 116034, China

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Received Date: May 25, 2021
Available Online: December 23, 2021

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Abstract

Abstract

The large yellow croaker (Pseudosciaena crocea) roe protein isolate gels were prepared under the condition of heating at 85 ℃ for 20 min and placed at room temperature for 12 h. The gel properties of P. crocea roe protein isolate gels were analyzed, and the effect of pH on the gel properties of P. crocea roe protein isolate gels was explored. The results showed that the minimum concentration of the P. crocea roe protein isolate of forming gels was 100 mg/mL, and the P. crocea roe protein isolate gel prepared at pH8 had better rheological properties. The results of low-field NMR and scanning electron microscopy showed that as the pH increased, the binding force of the water in the P. crocea roe protein isolate gels increased, and the network structure of the gels was more continuous. These results indicated that the P. crocea roe protein isolate had excellent gel properties, and the P. crocea roe protein isolate gel prepared at pH8 performed better.
- large yellow croaker (Pseudosciaena crocea),
- roe,
- protein isolates,
- gel properties,
- pH

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References

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