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首页> 外文期刊>International journal of food science & technology >Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp (Metapenaeus affinis)
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Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp (Metapenaeus affinis)

机译：盐渍鸭蛋白的蛋白质水解产物提高了静羚虾的品质（metapeNaeus affinis）

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摘要

The influence of protein hydrolysates of salt duck egg white (PHSDEW) hydrolysed by acid protease on the quality of Jinga Shrimp (Metapenaeus affinis) was analysed. Shrimp immersed in 5% PHSDEW with degree of hydrolysis (DH 3%) had the highest values of cooking yield, water retention, moisture and texture with the lowest cooking loss when compared to which immersed in 0.4% NaCl, 3.5% mixed phosphates and other PHSDEW with different DH (1%, 2% and 5%) (P < 0.05). This treatment made muscle fibres retain the most appropriate compact and regular microstructure and improved the thermal stability of shrimp protein as well (P < 0.05). SDS-PAGE protein patterns revealed shrimp protein would dissolve out during immersion, while only could PHSDEW infiltrate into shrimp muscle. It suggested PHSDEW would be developed as a new type of water retention agent replaced phosphate used in shrimp or other seafoods, which will decrease the waste of salt duck egg white.
机译：分析了酸鸭蛋白（PHSDEW）蛋白质水解产物对酸蛋白酶水解的影响，分析了静羚虾（MetapeNaeus Affinis）的质量。虾浸入5％phsdew的水解程度（DH 3％）具有最高的烹饪产量值，水潴留，水分和质地，与浸入0.4％NaCl，3.5％混合磷酸盐和其他相比时的烹饪损失最低PPSDew不同DH（1％，2％和5％）（P <0.05）。这种处理使肌肉纤维保留最合适的紧凑且常规的微观结构，并改善了虾蛋白的热稳定性（P <0.05）。 SDS-PAGE蛋白质模式显示虾蛋白在浸渍过程中会溶解，而PPSDEW浸润成虾肌肉。它提出了PPSDew将被开发成一种新型的水保留剂，取代虾或其他海鲜的磷酸盐，这将减少盐鸭蛋白的浪费。

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