摘要
该研究以鱼糜为对象,对鱼糜凝胶的凝胶强度、持水性、微观结构、流变等进行测定,探究了κ-卡拉胶/K^+凝胶体系对鱼糜凝胶特性和流变的影响。结果表明,κ-卡拉胶/K^+凝胶体系可以显著提高鱼糜凝胶的持水性、凝胶强度和G’,并且随着添加量的增加显著提高。从傅里叶变换红外光谱、扫描电子显微镜和十二烷基磺酸钠-聚丙烯酰胺凝胶电泳的结果可知,κ-卡拉胶/K^+凝胶体系可以影响蛋白质的二级结构,使得鱼糜凝胶的三维网状结构均匀致密,但是对鱼肉蛋白的聚合和降解没有显著影响。κ-卡拉胶/K^+凝胶体系对鱼糜凝胶的持水性、凝胶强度、流变和微观结构影响显著,且添加K^+效果更显著,但是不能抑制蛋白质的降解。
In this study,the effects of κ-carrageenan/K^+ gel system on surimi gel properties and rheology such as gel strength,water holding capacity,microstructure,and rheology of surimi gel were investigated. The results showed that the κ-carrageenan/K^+ gel system could significantly improve the water holding capacity,gel strength and G’ of surimi gel with the increasing of the addition proportions. Furthermore,the results of FTIR,SEM and SDS-PAGE indicated that the secondary structure of the protein was affected by κ-carrageenan/K^+ gel system,which made its three-dimensional network structure more even and dense. However,it had no significant effect on the polymerization and degradation of fish protein. In conclusion,the κ-carrageenan/K^+ gel system had significant effects on the water holding capacity,gel strength,rheology and microstructure of surimi gel,but it could not inhibit protein degradation.
作者
汤嘉慧
郭全友
邹咪
谢晨
熊泽语
包海蓉
TANG Jiahui;GUO Quanyou;ZOU Mi;XIE Chen;XIONG Zeyu;BAO Hairong(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai),Ministry of Agriculture,Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第16期86-92,共7页
Food and Fermentation Industries
基金
中央级公益性科研院所基本科研业务费专项资金(东海水产研究所)资助项目(2018M04)。
