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

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.

Keywords

• large yellow croaker (pseudosciaena crocea)
• roe
• protein isolates
• gel properties
• ph