高脱乙酰度魔芋葡甘聚糖对鲢鱼鱼糜凝胶特性的影响  

Effects of Konjac Glucomannan with a High Degree of Deacetylation on the Gelling Properties of Silver Carp Surimi

作　　者：于加美 高瑞昌[1] 石彤[1] 郑志颖 袁丽[1] YU Jia-mei;GAO Rui-chang;SHI Tong;ZHENG Zhi-ying;YUAN Li(School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

机构地区：[1]江苏大学食品与生物工程学院

出　　处：《现代食品科技》2019年第8期48-54,共7页Modern Food Science and Technology

基　　金：国家自然科学基金面上项目(31671882)

摘　　要：本研究探讨了高脱乙酰度魔芋葡甘聚糖(KGM)对鲢鱼鱼糜凝胶特性的影响。将不同添加量0.5 wt%、1.0 wt%、1.5wt%的高脱乙酰度KGM分别添加到鱼糜中,测定其流变、质构特性、持水性、弛豫时间T2及微观结构的变化。发现复合鱼糜的弹性模量G’和损耗模量G"均比纯鱼糜高,且随添加量的增加呈上升趋势,且与纯鱼糜相比,G’和G"最大分别提高了27.98%和49.24%;复合鱼糜的硬度、粘度和咀嚼性比纯鱼糜显著性提高,最大分别提高了10.70%、10.53%和9.52%,但弹性降低;通过低场核磁共振发现,与纯鱼糜相比,复合鱼糜凝胶中T22峰高下降,T23的峰比例上升;复合鱼糜凝胶的持水性总体呈下降趋势,在添加0.5wt%KGM时最低;扫描电镜结果显示复合鱼糜凝胶的网络结构变得更加完整有序。高脱乙酰度KGM影响了蛋白热聚集行为,促进蛋白分子的相互交联,改善了其凝胶网络结构,从而改变了鱼糜凝胶特性。In this study, the effects of Konjac glucomannan(KGM) with a high degree of deacetylation on the gelling propertiesof silver carp surimi were investigated. After different amounts(0.5 wt%, 1.0 wt% and 1.5 wt%) of the deacetylated KGM were added to silver carp surimi, the rheological and textural characteristics, water-holding capacity, relaxation time T2 and microstructural changes of the silver carp surimi were measured. It was found that the elastic modulus G’ and loss modulus G " of the composite surimi were higher than those of pure surimi, showing an upward trend with an increase of the amount for addition, and the greatest increase of 27.98% and 49.24% respectively, in G’ and G" as compared with the pure surimi gel. The hardness, viscosity and chewiness of the composite surimi gels were significantly higher than those of the pure surimi gel, with the greatest increase as 10.70%, 10.53% and 9.52% respectively, although the elasticity decreased. The results of the low field NMR analysis showed that the peak height of T22 decreased with the peak ratio of T23 increasing for the composite surimi gels, compared to the pure surimi gel. The water-holding capacity showed a downward trend, and reached the lowest value at 0.5 wt% of KGM. The analysis by scanning electron microscopy revealed that the network structure of the composite surimi gels became more complete and orderly. KGM with a high degree of deacetylation affected the thermal aggregation behavior of proteins, promoted the cross-linking of protein molecules and improved the gel network structure, thus, changed the gelling properties of surimi.

关 键 词：鲢鱼鱼糜 高脱乙酰度魔芋葡甘聚糖 动态粘弹性 水分分布 凝胶特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]