Abstract:

The effects of two protein additives,namely,egg white powder and wheat gluten,on the gel properties of bighead surimi were investigated by testing the texture and microstructure of the surimi gels.SDS·polyacrylamide gel electrophoresis(SDS-PAGE)was used to investigate the corresponding mechanism.The results show that,with the two additives.the gel properties of bighead surimi are obviously improved and a gel network with a firm and u-niform structure is form ed.The research also shows that higher additive concentration will result in greater improve-ment,and that egg white powder can increase the whiteness of bighead surimi gels,while wheat gluten has an op-posite effect on the whiteness.SDS·PAGE results indicate that egg white powder and wheat gluten have little effect on the intensity of the myosin heavy chain(MHC)of bighead surim gels.

Key words: egg white powder, wheat gluten, bighead surimi, gel property, improvement