Study on the Colloid Screening for Enhancing Thermal Stability of the Water Soluble Proteins Extracted from Pinctada martensii Muscle

Abstract:

In this paper, the pearl industry by-product of Pinctada martensii was as the object of the study, based on the previous research results, the hydrophilic colloids, which was effectively enhancing the thermal stability of Water-Soluble Protein（WSP） of Pinctada martensii were screening. Meanwhile, the effect of the best hydrophilic colloid on Pinctada martensii muscle water-soluble proteins（WSP and F-D WSP） under different heat-treatment conditions was studied. The results showed that the thermal stability of WSP was significantly affected by carrageenan, pectin and guar colloid under the same heat treatment temperatures（P<0.05）.And in the range of heat treatment temperature（60～100 ℃），the effect of carrageenan was the best . Moreover, the effect of carrageenan on the thermal stability of WSP and F-D WSP was significantly different（P<0.05）. In the range of 60～100 ℃，the effect of carrageenan on the stability of WSP was observed with the increasing of heat treatment temperature and the stability of F-D WSP was enhanced in the initial stage and then weakened at high temperature stage.