辣木膳食纤维对鲢鱼糜凝胶性能的影响  

Effect of Moringa oleifera Dietary Fiber on Gel Properties of Silver Carp Surimi

作　　者：雍金叶 邹钰萱 田洋 张建群[2] 李秀芬 赵冰 YONG Jinye;ZOU Yuxuan;TIAN Yang;ZHANG Jianqun;LI Xiufen;ZHAO Bing(Engineering Research Center of the Development and Utilization of Food and Drug Homologous Resources,Ministry of Education,Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing,College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Division of Science&Technology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,食药同源资源开发与利用教育部工程研究中心,云南省精准营养与个性化食品制造重点实验室,云南昆明650201 [2]云南农业大学科学技术处,云南昆明650201

出　　处：《食品科学》2024年第20期74-81,共8页Food Science

基　　金：国家自然科学基金地区科学基金项目(32160564);云南省基础研究计划面上项目(202401AT070241);云南省省市一体化专项(202302AN360002)。

摘　　要：本实验研究添加辣木膳食纤维(Moringa oleifera dietary fiber,MDF)对鲢鱼糜凝胶强度、色泽、持水性、蛋白质二级结构、微观结构以及流变学性质和质构性质的影响。结果表明,与对照组相比,添加质量分数0.1%、0.3%和0.6%MDF提高了鲢鱼糜的凝胶强度和持水性,改善了鱼糜凝胶的质地。添加0.9%MDF导致鱼糜凝胶白度显著降低。所有样品的储能模量(G′)均高于损耗模量(G″),证实鱼糜具有凝胶结构。红外光谱显示添加MDF对鲢鱼糜蛋白二级结构影响不大。与纯鱼糜组相比,添加0.6%MDF的鱼糜凝胶中离子键、疏水相互作用显著增加(P<0.05),说明鱼糜凝胶内部分子间相互作用增强。因此,添加0.6%MDF的鲢鱼糜凝胶可获得更均匀的网络结构,并增加鲢鱼糜中膳食纤维的含量。本研究可为鲢鱼糜的加工性能和营养品质提升提供有效途径,也为辣木叶膳食纤维的开发利用提供参考。The study analyzed the impact of adding Moringa oleifera dietary fiber(MDF)on the gel strength,color,waterholding capacity,protein secondary structure,microstructure,rheology,and texture properties of silver carp surimi.The results showed that incorporating 0.1%,0.3%and 0.6%MDF into silver carp surimi resulted in enhanced gel strength,water-holding capacity and texture compared with pure silver carp surimi.The addition of 0.9%MDF significantly reduced the whiteness of silver carp surimi.For all surimi gels,the storage modulus(G′)was higher than the loss modulus(G″),confirming the gel structure of the surimi.Fourier transform infrared(FTIR)spectroscopy showed that the addition of MDFs had little effect on the protein secondary structure of the surimi.Compared with the pure surimi group,the ionic bonding and hydrophobic interaction in the surimi gel with 0.6%MDF addition significantly increased(P<0.05),indicating enhanced intermolecular interaction in the gel.Therefore,the addition of 0.6%MDF in silver carp surimi resulted in more uniform network structure and an increase in the dietary fiber content.This study provides an effective approach to improve the processing performance and nutritional quality of silver carp surimi,and provides a reference for the development and utilization of M.oleifera dietary fiber.

关 键 词：辣木 膳食纤维 鲢鱼糜 凝胶性质 分子间相互作用 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]