小麦淀粉和谷蛋白互作对油炸外裹糊鲢鱼鱼糜块油脂分布的影响  

Effect of the Interaction between Wheat Starch and Gluten on Oil Distribution in Deep-Fried Battered and Breaded Fish Nuggets from Silver Carp Surimi

作　　者：冯佳奇 陈季旺 袁子珺[1] 廖鄂 彭利娟 夏文水 FENG Jiaqi;CHEN Jiwang;YUAN Zijun;LIAO E;PENG Lijuan;XIA Wenshui(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430023,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]武汉轻工大学农产品加工与转化湖北省重点实验室,湖北武汉430023 [3]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2023年第4期24-31,共8页Food Science

基　　金：国家自然科学基金面上项目(32072249,31471612)。

摘　　要：采用小麦淀粉和谷蛋白以质量比15∶1、13∶1、11∶1、9∶1和7∶1为外裹糊制作油炸外裹糊鲢鱼鱼糜块,测定外壳中谷蛋白的表面疏水性(H_(0))、游离巯基含量、二硫键含量及二级结构、小麦淀粉的晶体结构、油炸外裹糊鱼糜块的表面油脂及表面渗透油脂含量,观察外壳的微观结构和油脂分布;探讨小麦淀粉与谷蛋白相互作用对油炸外裹糊鱼糜块油脂分布的影响。结果显示:随着小麦淀粉和谷蛋白质量比减小,H_(0)先升高后降低,游离巯基含量逐渐减少,二硫键含量逐渐增加;谷蛋白的β-转角结构向β-折叠转化;表面油脂、表面渗透油脂的含量和小麦淀粉的相对结晶度呈先降低后升高的趋势;外壳中的孔隙先减小后增大,油脂分布呈先减少后增加的趋势。小麦淀粉和谷蛋白质量比为11∶1时,H_(0)(8990)最高,小麦淀粉的相对结晶度(17.8%)、表面油脂(2.1%)和表面渗透油脂的含量(5.8%)最低,外壳的结构最紧密,油脂分布最少。以上结果表明,外裹糊中小麦淀粉和谷蛋白质量比改变了其相互作用,最终影响了油炸外裹糊鱼糜块中的油脂分布。In the present study,the effect of the interaction between wheat starch and gluten on oil distribution in deep-fried battered and breaded fish nuggets(BBFNs)from silver carp surimi was investigated.Deep-fried BBFNs were prepared using batters consisting of wheat starch(WS)and gluten(WG)blends(at mass ratios of 15:1,13:1,11:1,9:1 and 7:1),and then the surface hydrophobicity(H_(0)),free sulfydryl content,disulfide bond content,secondary structure of WG and the crystalline structure of WS in the crust,as well as the surface oil and penetrated surface oil contents of deep-fried BBFNs were evaluated.The microstructure and oil distribution in the crust were also observed.The results showed that as the WS/WG ratio decreased,the H_(0)value increased firstly then decreased,and the free sulfydryl and disulfide bond contents gradually decreased and increased,respectively.Meanwhile,theβ-turn structure of WG was gradually converted intoβ-sheet,and the surface oil and penetrated surface oil contents of deep-fried BBFNs as well as the relative crystallinity of WS decreased firstly then increased.The size of pores in the crust and oil distribution decreased at first and then increased.Among the tested WS/WG ratios,deep-fried BBFNs with a WS/WG ratio of 11:1 had the highest H_(0)(8990),and the lowest surface oil(2.1%)and penetrated surface oil contents(5.8%),and the lowest relative crystallinity of WS(17.8%),and the crust exhibited the most compact microstructure and the least oil distribution.Therefore,the interaction between WS and WG is affected by changes in WS/WG ratio,which can in turn affect oil distribution in deep-fried BBFNs.

关 键 词：小麦淀粉 谷蛋白 外裹糊鲢鱼鱼糜块 深度油炸 油脂分布 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]