超声频率对黑鱼肌原纤维蛋白结构、乳化和凝胶特性的影响  

Effect of ultrasonic frequency on structure,emulsification and gel properties of myofibrillar protein in snakehead fish

作　　者：赵雯静 石旺滨 王洋 张兆丽 孟祥忍[1,3] ZHAO Wenjing;SHI Wangbin;WANG Yang;ZHANG Zhaoli;MENG Xiangren(College of Tourism and Cuisine,Yangzhou University,Yangzhou,Jiangsu 225127,China;School of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225127,China;Chinese Cuisine Promotion and Research Base,Yangzhou University,Yangzhou,Jiangsu 225127,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]扬州大学食品科学与工程学院,江苏扬州225127 [3]扬州大学中餐繁荣基地,江苏扬州225127

出　　处：《美食研究》2023年第2期80-87,共8页Journal of Researches on Dietetic Science and Culture

基　　金：国家自然科学基金项目(32102134);江苏省高等学校大学生训练计划项目(202211117088Y)。

摘　　要：为改善鱼糜制品品质,考察不同超声频率处理对黑鱼肌原纤维蛋白结构、乳化和凝胶特性的影响。结果表明:随着超声频率的增加,黑鱼肌原纤维蛋白的表面疏水性先增加后减少,游离巯基含量增加;当超声频率为25 kHz时,乳化稳定性达到最大值(11.90±0.02)min。与对照组相比,黑鱼肌原纤维蛋白凝胶的硬度、弹性、黏聚性、胶着度、咀嚼度均有提高;当超声频率为25 kHz时,凝胶弹性达到最高值(1.46±0.09)mm。综上,不同超声频率处理可以有效改善黑鱼肌原纤维蛋白的结构特性、乳化特性和凝胶特性。In order to improve the quality of surimi products,the effects of ultrasonic frequencies on the structural,emulsification and gel properties of myofibrillar protein of snakehead(Channa argus)were investigated.The results showed that with the increase of ultrasonic frequency(UF),the surface hydrophobicity of myofibrin increased first and then decreased,and the content of free sulfhydryl group increased.At UF 25 kHz,the emulsification stability reached the maximum value(11.90 min).Compared with the control,the hardness,elasticity,cohesiveness,adhesiveness and chewability of myofibrillar protein gel of snakehead fish were improved.At UF 25 kHz,the maximum gel elasticity was 1.46 mm.In conclusion,ultrasonic frequencies can effectively improve the structural,emulsification and gel properties of myofibrillar proteins of snakehead fish.

关 键 词：超声 黑鱼 肌原纤维蛋白 结构特性 乳化特性 凝胶特性 

分 类 号：TS972.126.1[轻工技术与工程]