摘要
目的:为了提高鲟鱼鱼糜的凝胶性能,开发高品质的鲟鱼鱼糜制品,研究超声波处理对鲟鱼鱼糜凝胶特性和蛋白结构的影响。方法:以凝胶强度为主要指标,以超声时间、功率、NaCl质量分数为因素,设计响应面试验,确定超声处理制备鲟鱼鱼糜热诱导凝胶(SHG)的最佳制备条件。通过凝胶强度、白度、持水性、水分分布、微观结构等分析超声处理对鲟鱼鱼糜热诱导凝胶特性的影响。以二级结构、总巯基(T-SH)和表面疏水性(H_(0))等指标对鲟鱼糜凝胶蛋白结构进行表征。结果:最佳制备条件为超声时间40 min,功率180 W,NaCl质量分数3%,此条件下制备的鲟鱼鱼糜凝胶强度为657.00 g·cm,与响应面模型理论值660.40 g·cm相近。超声波处理可以改善SHG的凝胶特性,提高其白度和持水性,可促使α-螺旋和无规则卷曲向β-折叠和β-转角转化,促进肌原纤维蛋白的展开,降低T-SH含量并促进蛋白质间的交联。结论:超声处理可提高鲟鱼鱼糜热诱导凝胶的凝胶强度、质构特性、白度和持水性,有助于促进鲟鱼肌原纤维蛋白间的交联,从而形成更均匀、致密的凝胶结构。本研究为改善鲟鱼鱼糜凝胶特性提供了技术手段。
Objective:To improve the gel properties of sturgeon surimi and promote the development of high-quality sturgeon surimi products.The effect of ultrasonic treatment on gel properties of sturgeon surimi was studied.Methods:In this study,the optimal conditions for the preparation of sturgeon surimi heat-induced gel(SHG)by ultrasonic treatment were obtained through response surface experiment,in which gel strength was the main evaluation index,and ultrasonic time,ultrasonic power,and NaCl mass fraction were the evaluation factors.The effects of ultrasonic treatment on the heat-induced gel properties of sturgeon surimi were evaluated by analyzing the changes in relevant parameters,such as gel strength,whiteness,water retention,water distribution,and microstructure.The structural characteristics of sturgeon surimi gel protein were analyzed by analyzing secondary structure,total sulfhydryl group(T-SH),and surface hydrophobicity(H_(0)).The optimal conditions of ultrasonic treatment were an ultrasonic time of 40 min,ultrasonic power of 180 W,and NaCl mass fraction 3%.The heat-induced gel strength of sturgeon surimi prepared under these conditions was the highest,reaching 657.00 g·cm.This data was generally consistent with the theoretical value predicted by the response surface model(660.40 g·cm).The results showed that ultrasonic treatment could improve the gel properties,whiteness,and water retention of SHG.In addition,ultrasonic treatment could promote the transformation ofα-helix and random curling to pleated sheet andβ-turning,promote the unfolding of the myofibrillar protein,reduce T-SH content,and promote the cross-linking of proteins.Conclusion:Ultrasonic treatment could improve the gel strength,texture properties,whiteness,and water retention of sturgeon surimi heat-induced gel,and promote the cross-linking of sturgeon myofibrillar proteins,which was conducive to the formation of more uniform and dense gel structure.This study provides a technical means to improve the gel properties of sturgeon surimi.
作者
韦芳
颜子恒
杨佳华
崔姗
孙美君
亢春雨
赵春青
WEI Fang;YAN Ziheng;YANG Jiahua;CUI Shan;SUN Meijun;KANG Chunyu;ZHAO Chunqing(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei;Department of Continuing Education,Baoding Open University,Baoding 071001,Hebei)
出处
《中国食品学报》
北大核心
2025年第1期262-272,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
河北省重点研发计划项目(22327102D)
河北省现代农业产业技术体系淡水养殖创新团队建设项目(HBCT2023230207)。
关键词
鲟鱼
鱼糜
超声处理
凝胶特性
蛋白结构
sturgeon
surimi
ultrasonic treatment
gel properties
protein structure
