外源添加剂对小龙虾虾糜制品凝胶特性的影响及协同效应  

Effect and synergy of different exogenous additives on gel properties of the crayfish surimi products

作　　者：房思维 余进祥 郭全友 包海蓉[1] 胡火根 FANG Siwei;YU Jinxiang;GUO Quanyou;BAO Hairong;HU Huogen(College of Food Science&Technology,Shanghai Ocean University,Shanghai 201306,China;Jiangxi Aquatic Biology Protection and Rescue Center,Nanchang,Jiangxi 330029,China;East China Sea Fishery Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]江西省水生生物保护救助中心,江西南昌330029 [3]中国水产科学院研究院东海水产研究所,上海200090

出　　处：《食品与机械》2024年第8期23-32,共10页Food and Machinery

摘　　要：[目的]探究外源添加剂对小龙虾虾糜制品凝胶特性的作用。[方法]试验设计了3种外源添加剂羟丙基二淀粉磷酸酯(hydroxypropyl distarch phosphate,HPDSP)、大豆分离蛋白(soy protein isolate,SPI)和谷氨酰胺转氨酶(glutamine transaminase,TGase)不同添加量,探究三者单独添加及三者的复配物(HST)对小龙虾虾糜凝胶强度、水分分布、流变学特性、蛋白质二级结构以及微观结构等的影响。[结果]当HPDSP、SPI和TGase添加量分别为2.0%,7.0%,0.6%时,小龙虾虾糜的凝胶特性最好(P<0.05)。与对照组相比,添加HPDSP、SPI和TGase皆可以改善小龙虾虾糜的凝胶强度、质构特性和持水性(P<0.05);同时,3种添加物均可帮助提升虾糜凝胶的储能模量(G’),且HST组的G’值显著高于其他组(P<0.05);蛋白质二级结构显示,3种添加物使虾糜中蛋白质的无规卷曲和α-螺旋相对含量减小,β-折叠和β-转角相对含量增大;扫描电镜显示,HST组具有致密有序的凝胶网络结构。[结论]相比于单独添加一种添加剂,HPDSP、SPI、TGase复配可以更好地改善小龙虾虾糜制品的凝胶特性与保水能力,3种外源添加剂的联合使用对小龙虾虾糜制品凝胶的改善具有协同作用。[Objective]This study aimed to investigate the effect of exogenous additives on gel properties of crawfish surimi products.[Methods]The experiment was designed with different amounts of hydroxypropyl distarch phosphate(HPDSP),soy protein isolate(SPI),and glutamine transaminase(TGase).After clarifying the addition amounts of the above three exogenous additives(HPDSP,SPI,TGase),the effects of the three additives alone and the combination of the three additives(HST)on the gel strength,water distribution,rheological properties,protein secondary structure,and microstructure of crayfish surimi were clarified,respectively.[Results]The results showed that the best gel characteristics of crayfish surimi were obtained when HPDSP,SPI,and TGase were added at 2%,7%,and 0.6%,respectively(P<0.05).Compared with the control group,the addition of HPDSP,SPI,and TGase all improved the gel strength,textural properties,and water-holding capacity of crayfish surimi(P<0.05).Meanwhile,all three additives could help to enhance the energy storage modulus(G')of the surimi gels,and the G'value of the HST group was significantly higher than that of the rest of the groups(P<0.05).The protein secondary structure of the surimi gel was the best(P<0.05),and the protein secondary structure of the surimi gel was the best(P<0.05).The secondary structure of proteins showed that the three additives decreased the relative content of random curls andα-helices,and increased the relative content ofβ-folds andβ-turns of proteins in the surimi.The scanning electron microscopy showed that the HST group had a dense and organized gel network structure.[Conclusion]Compared with adding a single additive,the combination of HPDSP,SPI and TGase can better improve the gel characteristics and water retention ability of crawfish surimi products.The combined use of the three exogenous additives has a synergistic effect on improving the gel of crawfish surimi products.

关 键 词：小龙虾 虾糜 羟丙基二淀粉磷酸酯 大豆分离蛋白 谷氨酰胺转氨酶 凝胶特性 协同效应 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]