聚葡萄糖对罗非鱼鱼糜凝胶特性及蛋白结构的影响  

Effect of Polydextrose on Gel Properties and Protein Structure of Tilapia Surimi

作　　者：杭瑜瑜 于淑池 商文慧 齐丹 HANG Yuyu;YU Shuchi;SHANG Wenhui;QI Dan(Collaborative Innovation Center of Marine Food Deep Processing,College of Food Science and Engineering,Hainan Tropic Ocean University,Sanya 572022,China)

机构地区：[1]海南热带海洋学院食品科学与工程学院,海洋食品精深加工关键技术省部共建协同创新中心,海南三亚572022

出　　处：《食品科技》2023年第4期147-152,共6页Food Science and Technology

基　　金：海南省自然科学基金项目(321RC590)。

摘　　要：以罗非鱼鱼糜为原料,添加聚葡萄糖,热诱导形成凝胶,通过测定凝胶强度、持水性、白度、水分分布、微观结构、蛋白质二级结构等指标,研究聚葡萄糖对罗非鱼鱼糜凝胶品质的影响。结果表明,随着聚葡萄糖添加量的增加,鱼糜凝胶强度、持水性增加,并在添加量4%时达到最大值;白度变化不明显;水分分布状态测定结果表明,聚葡萄糖的加入可以缩短鱼糜凝胶弛豫时间T2,改变不同种类水的分布状态,增强与水的结合;与对照组相比,添加聚葡萄糖的鱼糜凝胶网络结构更加致密,鱼糜凝胶中肌原纤维蛋白的α-螺旋结构减少,β-折叠结构增加。综合各项指标得出,添加适量的聚葡萄糖可以改善罗非鱼鱼糜的凝胶特性。该研究结果可为改善淡水鱼糜制品的品质提供理论依据。The effect of polydextrose on gel properties of tilapia surimi was investigated.The gel strength,water holding capacity(WHC),cooking loss rate,whiteness,dynamic rheological properties,microstructure and secondary structure of myofibrillar protein(MP)were analyzed.The results showed that the gel strength and WHC of surimi gel significantly increased with increasing addition of polyglucose up to 4%,while the whiteness did not change significantly.The result of water state showed that addition of polyglucose could help short the gel relaxation time T_(2) of surimi gel,altered the distribution of different water categories and enhanced the combination with water.Compared with the control group,the addition of polydextrose could help the surimi gel generate a denser network structure,cause a decrease in the α-helix content and an increase in the β-sheet content of MP in the surimi gel.Based on the above results,addition of polydextrose could improve the gel quality of tilapia surimi.Our results may provide a theoretical basis for improving the quality of surimi.

关 键 词：聚葡萄糖 罗非鱼鱼糜 凝胶特性 蛋白质结构 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]