不同海参糖肽的制备及其对鲅鱼鱼糜凝胶品质的影响  

Preparation of Different Sea Cucumber Glycopeptides and Their Effects on Quality of Spanish Mackerel Surimi Gel

作　　者：李瑶瑶 金圣涵 翟瑞意 李英美 李婷婷 韩玲钰 LI Yaoyao;JIN Shenghan;ZHAI Ruiyi;LI Yingmei;LI Tingting;HAN Lingyu(Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education,College of Life Science,Dalian Minzu University,Dalian 116600,China;Linghai Dalian Seafoods Breeding Co.,Ltd.,Jinzhou 121000,China)

机构地区：[1]大连民族大学生命科学学院,生物技术与资源利用教育部重点实验室,辽宁大连116600 [2]凌海市达莲海珍品养殖有限责任公司,辽宁锦州121000

出　　处：《食品科技》2024年第5期115-124,共10页Food Science and Technology

基　　金：辽宁省海洋经济发展专项(2021-84);辽宁省自然科学基金项目(2021-MS-147);大连市高层次人才创新、科技人才创业和重点领域创新团队支持项目(2020RQ122)。

摘　　要：以海参肽(Sea cucumber peptide,SCP)为原料,分别选择D-半乳糖(D-galactose,G)和β-乳糖(β-lactose,L)为糖源,探究糖的种类以及孵育温度对海参糖肽(SCP-G、SCP-L)性质的影响。将海参糖肽添加至鲅鱼鱼糜中,分析不同海参糖肽对鱼糜凝胶品质的作用机制。结果表明:接枝度、中间产物和褐变程度大小为半乳糖>乳糖产物,抗氧化活性与孵育温度呈正相关,SCP-G溶解度在中性条件下较好,SCP-L在弱酸性条件(pH5)下较好;由红外光谱可知,SCP-L产物特征吸收峰有更大程度的迁移;此外,SCP-G90鱼糜组凝胶强度为1704.22 g·cm,提高到空白组的1.68倍;SCP-G90使鱼糜凝胶保持最大持水性(96.35%)和最小蒸煮损失率(8.43%)。因此,糖基化肽能有效改善鱼糜凝胶质构特性,且SCP-G90改善效果最佳,为新型糖基化鱼糜凝胶品质改良剂提供理论基础。Using sea cucumber petide(SCP)as raw material,D-galactose(G)andβ-lactose(L)was respectively used as sugar source to explose the effect of sugar types and incubation temperature on the properties of sea cucumber glycopeptides(SCP-G,SCP-L).The effects of sea cucumber glycopeptides on the gel quality of mackerel were analyzed by adding sea cucumber glycopeptides to mackerel surimi.The results showed that the grafting degree,intermediate products,and the extent of browning were higher for D-galactose than forβ-lactose products.The antioxidant activity was positively correlated with incubation temperature.The solubility of SCP-G is better under neutral conditions,and SCP-L is better under weakly acidic conditions(pH5).Infrared spectroscopy shows a greater shift in the characteristic absorption peaks of SCP-L products.In addition,the gel strength of SCP-G90 surimi group was 1704.22 g·cm,which increased to 1.68 times that of the blank group.SCP-G90 enables surimi to maintain maximum water retention(96.35%)and minimum cooking loss(8.43%).Therefore,glycosylated peptides can effectively improve the texture properties of surimi gel,and SCP-G90 has the best improvement effect,providing a theoretical basis for a new glycosylated surimi gel quality modifier.

关 键 词：海参肽 单糖 二糖 糖基化修饰 鱼糜凝胶品质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]