钙离子对仙草胶-鱼糜凝胶特性和体外消化性的影响  

Effects of Ca2+ on the Gel Properties and in Vitro Digestibility of HG-added Surimi Gel

作　　者：游刚 张自然 李莹 牛改改 YOU Gang;ZHANG Ziran;LI Ying;NIU Gaigai(Beibu Gulf University,College of Food Engineering,Guangxi Colleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resources,Qinzhou Key Laboratory of Characteristic Fruits and Vegetables Fermentation,Qinzhou 535011,China)

机构地区：[1]北部湾大学食品工程学院,广西高校北部湾特色海产品资源开发与高值化利用重点实验室,钦州市特色果蔬发酵重点实验室,广西钦州535011

出　　处：《食品工业科技》2022年第21期100-106,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(32001688);广西自然科学基金资助(2020GXNSFBA297151;2021GXNSFBA196067);北部湾大学校级科研项目(2018KYQD59)。

摘　　要：仙草胶(Hsian-tsao gum,HG)具有良好的生物活性和促凝胶性,可改善鱼糜凝胶质构特性。Ca常用于鱼糜加工,而Ca对HG-鱼糜凝胶特性的影响尚不清晰。本研究以HG-鱼糜为对象,探讨Ca对HG-鱼糜凝胶感官特性、凝胶特性(凝胶强度、质构特性、凝胶形成作用力、微观结构)和体外消化性的影响,并进行相关性分析。结果表明,Ca减少HG-鱼糜凝胶二硫键、离子键和氢键作用力,增加其非二硫共价键和疏水作用力;添加3 mmol/kg Ca可改善HG-鱼糜凝胶感官特性(弹性、硬度和组织状态)、持水率、凝胶强度和质构特性(硬度、弹性),但降低凝胶溶解率和体外消化率;继续增大Ca浓度,HG-鱼糜凝胶结构孔隙率增大,凝胶溶解率和体外消化率增加,但凝胶强度、硬度、弹性和持水率均降低。经主成分分析,凝胶消化率与微观结构孔隙率和凝胶溶解率呈正相关性,与凝胶强度、硬度、弹性、持水率和凝胶形成作用力(二硫键、离子键、氢键)呈负相关性。因此,添加不同浓度Ca可设计不同感官特性和凝胶特性的HG-鱼糜凝胶,研究结果为HG-鱼糜凝胶产品多元化开发提供理论参考。Hsian-tsao gum(HG) possessed of good biological activity and gel-promoting property could improve the textural properties of surimi gel. Cawas commonly used in surimi products, however, effects of Caon the gel properties of HG-added surimi were not clear. The effects of Caon the sensory properties, gel properties(gel strength, texture properties, gel-forming forces and microstructure) and in vitro digestibility of HG-added surimi gel were therefore studied.The results showed that Careduced the disulfide bonds, ionic bonds and hydrogen bonds, and increased the hydrophobic and non-disulfide covalent bonds, in which the disulfide bonds and non-disulfide covalent bonds determined the gel properties(gel strength, hardness and springiness) and microstructure, thus affecting the gel solubility and in vitro digestibility. Adding 3 mmol/kg Cacould improve sensory properties(elasticity, hardness and tissue status), water holding capacity, gel strength and texture characteristics(hardness, springiness) of HG-added surimi gel, accompanied with the decrease in gel dissolution rate and in vitro digestibility. With the continuous increase of Caconcentration, the structural porosity, gel dissolution rate and in vitro digestibility of HG-surimi gel were increased, but the gel strength, hardness,elasticity and water holding capacity were decreased. Based on PCA results, in vitro gel digestibility was positively correlated to microstructure porosity and gel solubility, but negatively correlated to gel strength, hardness, springiness,water holding capacity and gel forming force(disulfide bonds, ion bonds, hydrogen bonds). Therefore, the HG-added surimi gel with different sensory and structural properties could be designed by adding different concentrations of Ca, which provided a theoretical reference for the diversified development of HG-surimi gel products.

关 键 词：CA2+ 仙草胶 鱼糜 凝胶特性 体外消化性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]