不同淀粉-鱼肉蛋白挤出物特性研究  

Research on the Characterization of Different Starch-Fish Protein Extrudates

作　　者：屠辛 于靖 王磊 薛勇[1,2] 薛长湖[1,2] TU Xin;YU Jing;WANG Lei;XUE Yong;XUE Changhu(State Key Laboratory of Marine Food Processing&Safety Control,College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;Sanya Oceanographic Institution,Ocean University of China,Sanya 572000,China)

机构地区：[1]中国海洋大学食品科学与工程学院海洋食品加工与安全控制全国重点实验室,山东青岛266003 [2]中国海洋大学三亚海洋研究院,海南三亚572000

出　　处：《食品科技》2024年第8期141-148,共8页Food Science and Technology

基　　金：海南省科技计划三亚崖州湾科技城联合项目(2021CXLH0006)。

摘　　要：使用食品挤压加工技术制备高直链玉米淀粉(High straight-chain maize starch,HMS)、普通玉米淀粉(Normal maize starch,NMS)、蜡质玉米淀粉(Waxy maize starch,WMS)、木薯淀粉(Tapioca starch,CS)、马铃薯淀粉(Potato starch,PS)、预糊化玉米淀粉(Pregelatinized maize starch,PGS)与鱼糜(Surimi,S)的复合挤出物,并研究其加工性能和结构特性差异。加工性能结果显示:挤出物的水吸收/溶解指数普遍增加;黏度测试中CS-S和PGS-S的峰值黏度差异超过1000 mPa·s;流变测试中PS-S、HMS-S、PGS-S和NMS-S表现出类固体性质,CS-S和WMS-S体系显示出不均匀性。结构特性研究表明:挤压过程中物料发生美拉德反应;红外光谱分析表明直链淀粉有助于鱼肉蛋白形成有序二级结构;X射线衍射图谱显示挤出物保留晶体结构,并在19.8°产生新的直链淀粉-鱼肉蛋白晶态复合物;偏光显微镜观察发现支链淀粉不利于挤出物结构稳定。不同淀粉-鱼肉蛋白挤出物可满足不同形态/质地食品的生产需求,挤压过程中直链淀粉和鱼肉蛋白的相互作用为新型淀粉基食品的品质调控提供理论依据。Composite extrudates of high straight-chain maize starch(HMS),normal maize starch(NMS),waxy maize starch(WMS),tapioca starch(CS),potato starch(PS),and pregelatinized maize starch(PGS)with surimi(S)were prepared using a food extrusion processing technique and the differences in processing properties and structural characteristics were investigated.The results of processing properties showed that there was a general increase in the water absorption/dissolution index of the extrudates,and the difference in peak viscosity between CS-S and PGS-S in the viscosity test was more than 1000 mPa·s,the rheological tests showed that NMS-S and others exhibited solid-like properties,while CS-S and WMS-S systems displayed heterogeneity.Structural characterization showed that:the material underwent a Maillard reaction during extrusion;infrared spectral analysis showed that straight chain starch contributes to the formation of an ordered secondary structure in fish proteins;X-ray diffraction patterns showed that the extrudate retains a crystalline structure,and a new straight-chain starch-fish protein crystalline complex was produced at 19.8°;polarized light microscopy observations revealed that branched starch was not conducive to stabilizing the extrudate structure.Different starch-fish protein extrudates can meet the production needs of food products with different forms/textures,and the interaction between straight-chain starch and fish proteins during the extrusion process provides a theoretical basis for the quality regulation of novel starch-based foods.

关 键 词：挤压加工 淀粉 鱼肉蛋白 加工性能 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]