新型重组鱼排及其低温凝胶化作用的研究  

Research on New Type Reorganization Fish Fillets from Low-value Fish and Its Gelation at Low Temperature

作　　者：陈秋妹[1] 刘智禹[2] 滕用雄 汪少芸[1] Chen Qiumei;Liu Zhiyu;Teng Yongxiong;Wang Shaoyun(College of Biological Science and Technology,Fuzhou University,Fuzhou 350108;Fisheries Research Institute of Fujian,Xiarnen 361005,Fujian;Haixin Food Corporation,Fuzhou 350003)

机构地区：[1]福州大学生物科学与工程学院,福州350108 [2]福建省水产研究所,福建厦门361005 [3]海欣食品股份有限公司,福州350003

出　　处：《中国食品学报》2018年第6期200-206,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31571779);福州市科技项目(2014-G-62;融科2014-23)

摘　　要：目的:随着海洋渔业的不断发展,低值鱼类的产量逐年增加,而利用率很低。本研究旨在提升低值杂鱼的商业价值,利用生物技术研制凝胶性和持水性好的重组鱼排,并对其机理进行研究。方法:以低值杂鱼鱼糜与大豆分离蛋白为原料,利用谷氨酰胺转氨酶催化鱼肉蛋白与大豆分离蛋白共价交联,以凝胶强度为主要筛选指标,采用单因素试验和响应曲面法筛选、优化工艺条件,应用SDS-PAGE和核磁共振技术对其机理进行探究。结果:低值鱼肉重组鱼排的最佳制作工艺条件:大豆分离蛋白添加量1.86%、谷氨酰胺转氨酶添加量0.24%、低温凝胶化温度35℃、低温凝胶化时间1 h。重组鱼排的凝胶强度得到很大提升,持水性也显著提高。电泳及核磁共振法结果表明,谷氨酰胺转氨酶催化鱼肉蛋白与大豆分离蛋白发生共价交联反应,生成超大蛋白分子,明显改善了低值鱼肉重组鱼排的凝胶性和持水性。Objective： With the development of marine fishery, the output of low-value fishes increases year by year.This study aimed to promote the commercial value of low-value fishes by biotechnology and develop new fish fillets with good gel property and water binding capacity, then explore its preliminary mechanism. Methods： With gel strength as selecting index, fish fillets were prepared from surimi of low-value fishes and SPI by TGase. Single factor test and response surface were used to obtain optimum formulation, SDS-PAGE and Nuclear Magnetic Resonance were exerted to study its preliminary mechanism. Conclusion： Optimal conditions for setting were as follows： SPI 1.86%, TGase 0.24%,gelation temperature 35 ℃, gelation time 1.0 h. The results showed that TGase catalyzed a covalent cross link between FPI and SPI. As a result, there was a stable protein super-molecules, which improved gel property and water binding capacity of fish fillets.

关 键 词：杂鱼鱼糜 大豆分离蛋白 谷氨酰胺转氨酶 重组鱼排 凝胶强度 持水性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]