摘要
研究了加热模式(90℃、40℃/121℃、90℃/121℃和121℃)和可得然胶添加量(0%~8%)对鱼糜凝胶特性的影响及其作用机制,以期为耐高温鱼糜制品的加工提供理论依据。与传统加热方式(90℃)相比,高温加热(121℃)会导致鱼糜凝胶的主要蛋白质成分降解,三维网络结构破坏,凝胶强度显著下降(p<0.05)。在三种高温加热模式下,鱼糜凝胶的破断力均随着可得然胶添加量的增加而显著增加(p<0.05),而破断距离呈现出先增加后降低的趋势(p<0.05)。蛋白质的模式不受可得然胶浓度的影响。随着可得然胶添加量从0%增加到8%,鱼糜凝胶三维骨架网络从以蛋白为主体逐渐变为以可得然胶为主体。可得然胶对鱼糜凝胶特性的影响主要是与蛋白-亲水胶体弱键相互作用和凝胶骨架结构的转变有关。
The effects of different heating modes（90 ℃ 40 ℃/121 ℃, 90 ℃/121 ℃, and 121 ℃） and the amount of added curdlan（0%-8%） on the gelation properties of surimi gels and the underlying mechanism were investigated, in order to provide a theoretical foundation for developing high-temperature tolerant surimi products. For the surimi gels subjected to high-temperature（121 ℃） heating, major protein components were degraded, the three-dimensional network structure was destroyed, and gel strength was significantly decreased（p〈0.05）, compared with those of gels subjected to the traditional heating method（90 ℃）. For all the surimi gels heated at the high temperature（121 ℃）, the breaking force increased significantly（p〈0.05） with increasing amounts of added curdlan, whereas the penetration depth showed a downward trend after the initial increase（p〈0.05）. Curdlan concentration did not affect the protein patterns. With the amount of added curdlan increased from 0% to 8%, the main building block for the three-dimensional skeleton network of surimi gel gradually changed to curdlan from protein. These results indicate that the effect of curdlan on the gelation properties of surimi gels is mainly associated with the interactions of protein-polysaccharide weak bonds and changes in gel skeletal structure.
出处
《现代食品科技》
EI
CAS
北大核心
2017年第4期222-228,共7页
Modern Food Science and Technology
基金
现代农业产业技术体系专项资金(CARS-46-23)
中央高校基本科研业务费专项资金资助项目(2662015QD041)
关键词
可得然胶
耐热性鱼糜凝胶
鱼糜
SDS-PAGE
微观结构
curdlan
heat resistant surimi gel
surimi
sodium dodecyl sulfate polyacrylamide gel electrophoresis
microstructure
