γ-聚谷氨酸对带鱼鱼糜凝胶特性的影响  

Effects of γ-Polyglutamic Acid on the Gellation Properties of Hairtail(Trichiurus Haumela) Surimi

作　　者：纪蓉[1] 江海[2] 胡亚芹[1] 杨志坚[3] 姚燕佳[1] 叶兴乾[1] 

机构地区：[1]浙江大学生工食品学院,杭州310058 [2]山东省日照市疾病预防控制中心,山东日照276826 [3]浙江大学生命科学学院,杭州310058

出　　处：《中国食品学报》2012年第4期90-99,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家支撑计划项目(2012BAD38B09);国家自然科学基金项目(30972282);浙江省重大项目(2011C11016);宁波市重大农业科技攻关项目(2010C10016)

摘　　要：γ-聚谷氨酸作为一种新型可食用的食品添加剂,可显著提高带鱼鱼糜的凝胶强度(P<0.05),且对鱼糜的白度值影响较小。响应面优化试验结果表明,采用两段加热方式,γ-聚谷氨酸添加量0.54‰、第1段加热温度52.6℃,加热时间39min时,鱼糜凝胶强度最高,为281.66g.cm。在各影响因素中,γ-聚谷氨酸添加量对凝胶强度的影响最大,其次是第1段加热温度,加热时间影响最小。SDS-PAGE电泳图谱和扫描电镜图谱显示γ-聚谷氨酸与鱼糜蛋白质可相互作用,从而提高鱼糜凝胶强度。经两段式加热的鱼糜凝胶强度显著高于一段加热方式(P<0.05),但二者在肌原纤维蛋白SDS-PAGE电泳图谱上无明显差异,说明γ-聚谷氨酸对二者肌原纤维蛋白质的组成没有影响。As a newly edible food additive, γ-Polyglutamic acid （γ-PGA） could increase the gel strength of hairtail （Trichiurus haumela） surimi significantly （P〈0.05）, and slightly effect its whiteness. The results of response surface optimization showed that hairtail surimi had the highest （281.66 g＇cm） gel strength with the addition of 0.54‰ γ-PGA when preheating at 52.6 ℃ for 39 min using the two-stage heating method. Among the three influencing factors, the additive amount of γ-PGA had the highest effect on hairtail surimi gel strength, followed by the preheating temperature and time. Both the SDS-PAGE electrophoretic pattern and microstructure figure manifested that γ-PGA could increase the gel strength. Though the two-stage heated surimi gel strength was significantly higher than one-stage heated surimi （P〈0.05）, they had no significant difference on the SDS-PAGE electrophoretic pattern of myofibrillar protein eventually.

关 键 词：Γ-聚谷氨酸 鱼糜 凝胶强度 响应面优化 SDS-PAGE 微观结构 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]