κ-卡拉胶/K^+凝胶体系对鱼糜凝胶特性和流变的影响  

Effects of κ-carrageenan/K^+ gel system on surimi gel properties and rheology

作　　者：汤嘉慧 郭全友[2] 邹咪 谢晨 熊泽语 包海蓉[1,3,4] TANG Jiahui;GUO Quanyou;ZOU Mi;XIE Chen;XIONG Zeyu;BAO Hairong(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai),Ministry of Agriculture,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]中国水产科学研究院东海水产研究所,上海200090 [3]上海水产品加工及贮藏工程技术研究中心,上海201306 [4]农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海201306

出　　处：《食品与发酵工业》2020年第16期86-92,共7页Food and Fermentation Industries

基　　金：中央级公益性科研院所基本科研业务费专项资金(东海水产研究所)资助项目(2018M04)。

摘　　要：该研究以鱼糜为对象,对鱼糜凝胶的凝胶强度、持水性、微观结构、流变等进行测定,探究了κ-卡拉胶/K^+凝胶体系对鱼糜凝胶特性和流变的影响。结果表明,κ-卡拉胶/K^+凝胶体系可以显著提高鱼糜凝胶的持水性、凝胶强度和G’,并且随着添加量的增加显著提高。从傅里叶变换红外光谱、扫描电子显微镜和十二烷基磺酸钠-聚丙烯酰胺凝胶电泳的结果可知,κ-卡拉胶/K^+凝胶体系可以影响蛋白质的二级结构,使得鱼糜凝胶的三维网状结构均匀致密,但是对鱼肉蛋白的聚合和降解没有显著影响。κ-卡拉胶/K^+凝胶体系对鱼糜凝胶的持水性、凝胶强度、流变和微观结构影响显著,且添加K^+效果更显著,但是不能抑制蛋白质的降解。In this study,the effects of κ-carrageenan/K^+ gel system on surimi gel properties and rheology such as gel strength,water holding capacity,microstructure,and rheology of surimi gel were investigated. The results showed that the κ-carrageenan/K^+ gel system could significantly improve the water holding capacity,gel strength and G’ of surimi gel with the increasing of the addition proportions. Furthermore,the results of FTIR,SEM and SDS-PAGE indicated that the secondary structure of the protein was affected by κ-carrageenan/K^+ gel system,which made its three-dimensional network structure more even and dense. However,it had no significant effect on the polymerization and degradation of fish protein. In conclusion,the κ-carrageenan/K^+ gel system had significant effects on the water holding capacity,gel strength,rheology and microstructure of surimi gel,but it could not inhibit protein degradation.

关 键 词：Κ-卡拉胶 K^+ 鱼糜凝胶 凝胶特性 流变 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]