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| Preparation of Silver Carp Myofibrillar Protein-oligoisomaltose and Its Function Evaluation |
| YOU Juan;ZHANG Jia;LUO Yongkang;SHEN Huixing |
| 1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China; 2.College of Science,China Agricultural University,Beijing 100083,China |
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Abstract In order to improve silver carp myofibrillar protein’s functional properties such as solubility, heat stability and emulsifying activity.This paper studied that oligoisomaltose and silver carp myofibrillar protein(Mf) mixed in different mass proportion by the means of Mailard reaction for preparing myofibrillar-oligoisomaltose with better functional properties.The results shows as follows:for good solubility,temperature 55℃,reaction time 12h,and mass of oligoisomaltose to Mf 4:1;for heat stability, temperature 55℃,reaction time 48h,mass ratio of oligoisomaltose and Mf is 4:1;for good emulsification, the reaction temperature 55℃,reaction time 48h,and olifoisomaltose mass ratio to Mf is 2:1.These results suggest that the solubility in the 0.5 mol/L NaCl solution,heat stability and emulsifying activity of glycated Mf achieved different degree improvements.
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2009, Vol. 23 
