摘要
通过微波辅助法制备金枪鱼纳米鱼骨钙,分别测定添加不同添加量纳米鱼骨钙和0.2%氯化钙对鱼糜凝胶性质的影响。结果表明:与0.2%氯化钙相比,添加纳米鱼骨钙后的鱼糜Ca^(2+)-ATPase活性虽有所下降,但制成鱼糜制品后凝胶强度、质构、持水性和蛋白分子间作用力等指标均显著上升,且对pH值和白度无明显影响。SDS-PAGE和傅里叶红外测定结果表明:Ca^(2+)可以通过激活内源性转谷氨酰胺酶(TGase)加强氨基酸残基共价交联,形成更多β-折叠的蛋白结构,从而强化鱼糜凝胶强度。纳米鱼骨钙不仅可以提供人体所需的矿物质和微量元素,亦可以强化鱼糜理化特性,可作为功能性食品中理想的天然钙源或作为食品补充剂。
The effects of the microwave-assisted preparation of nano fish bone calcium from tuna with different additive amount and 0.2%calcium chloride on the gel quality of surimi were determined.The results showed nano fish bone calcium which compared with 0.2%calcium chloride had more advantages in gel strength,texture,water holding capacity and protein intermolecular force of surimi products,although the activity of Ca^(2+)-ATPase was not as good as 0.2%calcium chloride.Both had no influence on the pH and whiteness values of surimi gels.The results of SDS-PAGE and Fourier infrared indicated that Ca^(2+)activated endogenous transglutaminase(TGase)to strengthen the covalent cross-linking of amino acid residued to form moreβ-sheet protein structures,thereby strengthening the strength of surimi gel.So nano-fish bone calcium could not only provide minerals and trace elements required by the human body,but also strengthen the physical and chemical properties of surimi,and could be used as an ideal natural calcium source in functional foods or as a food supplement.
作者
翟璐
杨加成
陈康
金仁耀
刘征
Zhai Lu;Yang Jiacheng;Chen Kang;Jin Renyao;Liu Zheng(Institute of Sea Food,Zhejiang Gongshang University,Hangzhou 310012;The Joint Key Laboratory of Aquatic Products Processing of Zhejiang Province,Hangzhou 310012;Collaborative Innovation Center of Seafood Deep Processing,Zhejiang Gongshang University,Hangzhou 310012;Design Innovation Center,China Academy of Art,Hangzhou 310024)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第5期180-188,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省健康智慧厨房系统集成重点实验室开放基金重点项目(2019F05)。
关键词
鱼糜
纳米钙
凝胶特性
surimi
nano calcium
gelation characteristic
