摘要
为加工高品质的鱼糜制品,在鱼糜中添加5种疏水性多糖(低聚果糖、菊粉、马铃薯淀粉、糯米淀粉、小麦纤维接触角分别为19.2°、30.2°、39.1°、72.8°、101.9°),研究多糖疏水性对鱼糜胶凝特性的影响。结果表明:随着多糖疏水性的增加,鱼糜凝胶的凝胶强度、硬度、弹性、咀嚼性、持水性均呈现先增加后降低的变化趋势;当添加接触角为39.1°的马铃薯淀粉时,以上指标数值均为最大,相较未添加多糖的对照组分别增大26%、14%、1.02%、10%和8%。而鱼糜凝胶的亮度值和白度随着多糖疏水性的增加而逐渐下降;此外,当多糖疏水性逐渐增大,鱼糜中肌球蛋白的变性温度和热焓值呈现先升后降的趋势;鱼糜凝胶中蛋白的α-螺旋结构向β-折叠结构的转变程度、化学作用力(离子键、疏水相互作用及二硫键)和网络结构的致密性均先增加后降低。当添加接触角为40°左右多糖时,最有利于改善鱼糜的凝胶特性。
To process high-quality surimi products,this study investigated the effect of adding polysaccharides with five different degrees of hydrophobicity(contact angles of oligofructose,inulin,potato starch,glutinous rice starch,and wheat fiber were 19.2°,30.2°,39.1°,72.8°,and 101.9°,respectively)to surimi on its gelation properties.The results showed that with the increase in the hydrophobicity of polysaccharides,the strength,hardness,elasticity,chewability and water-holding capacity of surimi gel increased first and then decreased.When adding potato starch with a contact angle of 39.1°,the values of above indicators are the highest,which increased by 26%,14%,1.02%,10%,and 8%compared to the blank group without added polysaccharides,respectively.The brightness(L*)and whiteness of surimi gel decreased with the increase in the hydrophobicity of polysaccharides.In addition,the denaturation temperature and enthalpy value of myosin in surimi first increased and then decreased.Likewise,the degree of transformation of protein secondary structure in surimi gel fromα-helix toβ-sheet,the intensity of chemical forces(ionic bonds,hydrophobic interactions,and disulfide bonds),and the density of the network structure all increased first and then decreased.Overall,when adding polysaccharides with a contact angle of around 40°most effectively improved the gelation properties of surimi.
作者
龙康源
张思瑾
尹涛
尤娟
刘茹
马华威
LONG Kangyuan;ZHANG Sijin;YIN Tao;YOU Juan;LIU Ru;MA Huawei(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;National R&D Branch Center for Conventional Freshwater Fish Processing,Wuhan 430070,China;Guangxi Zhuang Autonomous Region Aquatic Science Research Institute,Nanning 530021,China)
出处
《肉类研究》
北大核心
2024年第7期15-21,共7页
Meat Research
基金
广西重点研发计划项目(AB23026035,AB23026134)。
关键词
鲢鱼糜
多糖
疏水性
凝胶特性
二级结构
微观结构
silver carp surimi
polysaccharides
hydrophobicity
gel properties
secondary structure
microstructure
