低酯果胶和玉米淀粉对泥鳅肌原纤维蛋白凝胶特性的影响  

Effects of Low-Ester Pectin and Corn Starch on Gel Propertiesof Myofibrillar Protein of Loach

作　　者：任圆圆 何俊叶 刘成 王思瑶 孙朋朋 REN Yuan-yuan;HE Jun-ye;LIU Cheng;WANG Si-yao;SUN Peng-peng(College of Life Science,Yangtze University,Jingzhou 434025,China)

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《中国调味品》2024年第4期60-65,共6页China Condiment

基　　金：天津市自然科学基金重点项目(16JCZDJC34100);食品营养与安全国家重点实验室开放课题(SKLFNS-KF-202108);长江大学2022年度大学生创新创业训练计划项目(Yz2022233)。

摘　　要：该研究旨在探讨外源添加物对肌原纤维蛋白凝胶特性的影响,以改善淡水鱼糜的性能。将泥鳅肌原纤维蛋白与不同含量(0%~25%)的低酯果胶和玉米淀粉混合制备复合胶,采用质构仪、色差分析仪、扫描电子显微镜和红外光谱仪对其性能进行研究。结果表明,加入低酯果胶后,凝胶硬度、强度和持水力显著升高,蒸煮损失显著降低;添加玉米淀粉后,凝胶强度和持水力显著提高。同时,低酯果胶添加量和玉米淀粉添加量分别为25%和10%时,凝胶网络结构最紧凑有序。红外结果显示,添加低酯果胶和玉米淀粉能促进热凝胶过程中β-折叠结构的形成。该研究结果可为泥鳅鱼糜的加工提供理论指导。The aim of this study is to investigate the effect of exogenous additives on the gel properties of myofibrillar protein,in order to improve the properties of freshwater surimi.The myofibrillar protein of loach is mixed with different content(0%~25%)of low-ester pectin and corn starch to prepare composite gel.The properties of composite gel are studied by texture analyzer,color difference analyzer,scanning electron microscope and infrared spectrometer.The results show that after adding low-ester pectin,the gel hardness,strength and water holding capacity significantly increase,and the cooking loss significantly decreases;after adding corn starch,the gel strength and water holding capacity significantly increase.At the same time,the gel network structure is the most compact and orderly when the addition amount of low-ester pectin and corn starch is 25%and 10%respectively.The infrared spectra results show that the addition of low-ester pectin and corn starch could promote the formation ofβ-fold structure in thermal gel process.The research results can provide theoretical guidance for the processing of loach surimi.

关 键 词：泥鳅 肌原纤维蛋白 凝胶 低酯果胶 玉米淀粉 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]