海带全粉对鲢鱼糜凝胶理化、流变特性及蛋白结构的影响  

Effect of Laminaria japonica Powder on Physicochemical Properties,Rheological Properties and Protein Structure of Silver Carp Surimi Gel

作　　者：周凤超 江文婷 田韩 罗维 张晓兰 王佳祯 梁杰 项雷文 汪少芸[3] 蔡茜茜[3] 吴其明 林鸿来 ZHOU Fengchao;JIANG Wenting;TIAN Han;LUO Wei;ZHANG Xiaolan;WANG Jiazhen;LIANG Jie;XIANG Leiwen;WANG Shaoyun;CAI Xixi;WU Qiming;LIN Honglai(Fujian Provincial Key Laboratory of Ecology-toxicological Effects&Control for Emerging Contaminants,Key Laboratory of Ecological Environment and Information Atlas,Fujian Provincial University,College of Environmental and Biological Engineering,Putian University,Putian 351100,China;Fujian Province-Indonesia Marine Food Joint Research and Development Center,Fujian Polytechnic Normal Univeristy,Fuzhou 350030,China;Institute of Food and Marine Bio-Resources,College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,China;Fujian Province Yaming Food Co.,Ltd.,Putian 351100,China)

机构地区：[1]莆田学院环境与生物工程学院,福建省新型污染物生态毒理效应与控制重点实验室,生态信息图谱福建省高校重点实验室,福建莆田351100 [2]福建省-印尼海洋食品联合研发中心,福建技术师范学院,福建福州350030 [3]福州大学食品与海洋生物资源研究所,福州大学生物科学与工程学院,福建福州350108 [4]福建省亚明食品有限公司,福建莆田351100

出　　处：《食品工业科技》2025年第4期50-58,共9页Science and Technology of Food Industry

基　　金：福建省-印尼海洋食品联合研发中心开放基金项目(Y1-KF2302);国家自然科学基金面上项目(32272311);宁波市科技计划项目(2023Z122)。

摘　　要：为改善鱼糜凝胶特性,在鲢鱼鱼糜中添加质量分数为2%~10%的海带全粉(Laminaria japonica powder,LJP)制备鱼糜凝胶。分析LJP添加量对鱼糜凝胶的凝胶强度、质构、持水性、流变特性、化学作用力、肌原纤维蛋白(Myofibrillar protein,MP)二级结构、色泽及微观结构的影响。探究LJP改善鱼糜凝胶品质的内在原因。结果表明,LJP的添加显著提高了鱼糜凝胶的凝胶强度、硬度及持水性(P<0.05),随LJP添加量的增加,这三项指标呈先升高再降低趋势,并在添加量8%时达到最大值,而添加量10%时三项指标则显著下降(P<0.05);LJP对鱼糜溶胶的粘度、稳定性和储能模量(G')也有显著的提升作用,能够促进弹性凝胶的形成,但添加量过高(10%)则对弹性凝胶具有一定的负面作用。LJP中所富含的多糖在鱼糜中可以与MP形成多糖-MP相互作用,使鱼糜凝胶中氢键和离子键作用力显著增加、MP二级结构向β-折叠转变,从而形成网络孔径小、结构更加致密的鱼糜凝胶。综上所述,适宜的LJP添加量(6%~8%)可以通过影响鱼糜凝胶特性、凝胶化学作用力及MP二级结构改善鱼糜凝胶品质。In order to improve the gel properties of surimi,the surimi gel was prepared by adding Laminaria japonica powder(LJP)with a mass fraction of 2%~10%in silver carp surimi.The effect of amount of LJP on the gel strength,texture,water holding capacity,rheological properties,chemical forces,myofibrillar protein(MP)secondary structure,color and microstructure of the surimr gel were analyzed.Thus,the intrinsic cause of LJP improving the surimi gel quality was explored.Results showed that the addition of LJP significantly improved(P<0.05)the gel strength,hardness and WHC of the surimi gels,these three indicators were increased first and then decreased later with the increased of LJP addition(highest at 8%added).When the addition amount was 10%,the gel strength,hardness and WHC indicators of the surimi gels significantly decrease(P<0.05).The LJP also had a significant improvement effects on the viscosity,stability and storage modulus(G')of the surimi sol,which promoted the formation of elastic gel,but the high amount of LJP(10%)added had a certain negative effect on the elastic gel.The polysaccharides enriched in LJP could formed polysaccharide-MP interaction with MP in surimi,which significantly increased hydrogen bond and ionic bond force in surini gel,and promoted the MP secondary structure transition toβ-sheet,thus formed a surimi gel with small pore size and more dense structure.In conclusion,the appropriate amount of LJP added(6%~8%)can improve the quality of the surimi gel by affecting the gel characteristics,gel chemical forces and MP secondary structure.

关 键 词：海带全粉 鱼糜 流变特性 分子作用力 蛋白结构 

分 类 号：Q949.9[生物学—植物学]