Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri)

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• 作者：Amin Oujifard^a ; Soottawat Benjakul^b ; ^{soottawat.b@psu.ac.th} ; Mehraj Ahmad^b ; Jafar Seyfabadi^c
• 关键词：Autolytic activity ; Bambara groundnut ; Surimi ; Threadfin bream ; Gel ; Inhibitor
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2012
• 期刊代码：121_00236438
• 类别：abs
• 出版时间：July, 2012
• 卷：47
• 期：2
• 页码：261-266
• 文件大小：807 K

摘要

Impact of bambara groundnut protein isolate (BGPI) on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri) was investigated. BGPI with trypsin inhibitory activity of 6356.3聽卤聽6.02聽unit/g markedly increased (P聽<聽0.05) the breaking force and deformation of modori gel as the levels used (0-3聽g/100聽g) increased. Nevertheless, only 0.25聽g/100聽g BGPI increased breaking force and deformation of kamaboko聽gel and increasing BGPI levels showed detrimental effect on gelation. Myosin heavy chain (MHC) was more retained when BGPI concentration increased, especially in modori gel. However, whiteness slightly decreased (P聽<聽0.05) with increasing BGPI levels. Microstructure of kamaboko gel added with 0.25聽g/100聽g BGPI had finer and more ordered fibrillar structure than that without BGPI addition. Therefore, BGPI at an appropriate level could be an alternative food-grade inhibitor to improve gel properties of surimi.