摘要
为研究刺槐豆胶、羧甲基壳聚糖、亚麻籽胶和沙蒿籽胶四种多糖对鱼糜凝胶特性的影响,以马鲛鱼糜凝胶为研究对象,测定添加四种多糖马鲛鱼糜的凝胶强度、质构特性、持水性、蒸煮损失率、化学作用力、蛋白质二级结构和微观结构。结果表明:四种多糖均可提高鱼糜凝胶的凝胶强度和持水性;适量添加四种多糖可以改善马鲛鱼糜凝胶的色泽;化学作用力测定结果表明,二硫键对马鲛鱼糜凝胶的形成贡献最大;四种多糖的加入均会使凝胶中β-折叠含量增加;观察鱼糜凝胶的微观结构发现,羧甲基壳聚糖对鱼糜凝胶的改善最为明显;鱼糜凝胶蛋白电泳结果表明,肌动蛋白带和原肌球蛋白带为最主要的蛋白条带。综上所述,添加羧甲基壳聚糖更有利于改善马鲛鱼糜凝胶特性。
In order to investigate the effects of adding locust bean gum,carboxymethyl chitosan,flaxseed gum and Arte⁃misia sphaerocephala krasch gum on the gel properties of mackerel surimi,with Scomberomorus niphonius surimi gel as the research object,the gel strength,texture characteristics,water holding capacity,cooking loss rate,chemical forces,protein secondary structure and microstructure of mackerel surimi added with four polysaccharides were determined.The results showed that all four kinds of polysaccharides could improve the gel strength and water holding capacity of surimi gel.Adequate addition of four polysaccharides could improve the color of Scomberomorus niphonius surimi gel.The determination results of chemical force showed that the disulfide bond contributed most to the formation of mackerel surimi gel.The addition of all four polysaccharides could increase the content ofβ-sheet in the gel.The observation of microstructure of surimi gel found that carboxymethyl chitosan had the most obvious improvement on surimi gel.The results of surimi gel protein electrophoresis showed that actin band and tropomyosin band were the main protein bands.In general,the addition of carboxymethyl chitosan was more conducive to improving the gel properties of mackerel surimi.
作者
李丹
汪秀妹
赵晓旭
王丽霞
刘涛
周凤超
王思懿
LI Dan;WANG Xiumei;ZHAO Xiaoxu;WANG Lixia;LIU Tao;ZHOU Fengchao;WANG Siyi(Fujian Provincial Key Laboratory of Ecological Impacts and Treatment Technologies for Emerging Contaminants,Key Laboratory of Ecological Environment and Information Atlas Fujian Provincial University,College of Environmental and Biological Engineering,Putian University,Putian 351100,China)
出处
《保鲜与加工》
北大核心
2025年第12期86-95,共10页
Storage and Process
基金
莆田市科技计划项目(2019N2001)。
关键词
马鲛鱼糜凝胶
刺槐豆胶
羧甲基壳聚糖
亚麻籽胶
沙蒿籽胶
质构特性
微观结构
Scomberomorus niphonius surimi gel
locust bean gum
carboxymethyl chitosan
flaxseed gum
Artemisia sphaerocephala krasch gum
texture characteristics
microstructure
