葡萄糖酸内酯酸化处理对未漂洗鲟鱼糜凝胶特性的影响  

Effect of Glucono-δ-lactone Acidification Treatment on the Gel Properties of Unrinsed Sturgeon Surimi

作　　者：向晨曦 徐新星 刘康 李钰金 高瑞昌[2] 白帆 汪金林 赵元晖[1] XIANG Chenxi;XU Xinxing;LIU Kang;LI Yujin;GAO Ruichang;BAI Fan;WANG Jinlin;ZHAO Yuanhui(School of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;School of Food and Bioengineering,Jiangsu University,Zhenjiang 212013,China;Quzhou Sturgeon Aquatic Food Technology Development Co.,Ltd.,Quzhou 324004,China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]江苏大学食品与生物工程学院,江苏镇江212013 [3]衢州鲟龙水产食品科技开发有限公司,浙江衢州324004

出　　处：《食品工业科技》2021年第22期99-104,共6页Science and Technology of Food Industry

摘　　要：本研究中,以未漂洗鲟鱼糜为研究对象,探究了不同添加量(0、1%、2%、3%、4%)的葡萄糖酸内酯(GDL)对低温交联24 h后的鱼糜凝胶特性的影响,并结合化学作用力和SDS-PAGE凝胶电泳对相关作用机理进行分析。结果表明,与对照组相比,GDL可以提高鱼糜凝胶白度和持水性;添加GDL后,凝胶强度、硬度、咀嚼性和胶黏性随着添加量的增加逐渐增大,并在添加量为3%时达到最大。鱼糜凝胶蛋白分子间氢键和离子键呈下降趋势,疏水相互作用呈现先增加后略微下降的趋势。SDS-PAGE凝胶电泳结果显示,MHC条带随着GDL添加量的增加逐渐减弱,说明添加GDL可以提高MHC的交联,从而改善凝胶特性。综合分析,添加GDL可改善未漂洗鲟鱼糜凝胶特性,且添加量为3%时较为适宜,可获得品质较好的鱼糜凝胶。In this study,unrinsed sturgeon surimi was used as the research object to explore the effect of different addition(0,1%,2%,3%,4%)of gluconolactone(GDL)on the surimi gel characteristics after low-temperature cross-linking for 24 h,combined with chemical force and SDS-PAGE gel electrophoresis to analyze the relevant mechanism of action.The results showed that compared with the control group,GDL could improve the whiteness and water holding capacity of surimi gel;after adding GDL,the gel strength,hardness,chewiness and adhesive gradually increased with the increase of the addition amount and reached the maximum when the addition amount was 3%.The intermolecular hydrogen bond and ionic bond of surimi gel protein decreased,and the hydrophobic interaction increased firstly and then decreased slightly.The results of SDS-PAGE gel electrophoresis showed that the MHC bands gradually weakened with the increase of GDL addition,indicating that the addition of GDL increased the cross-linking of MHC,thereby improving the gel properties.Comprehensive analysis showed that the addition of GDL could improve the gel characteristics of unrinsed sturgeon surimi,and when the addition amount was 3%,better quality surimi gel could be obtained.

关 键 词：鲟鱼 未漂洗鱼糜 葡萄糖酸内酯 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]