仙草多糖对冻藏鱼糜肌原纤维蛋白结构和理化性质及鱼糜凝胶特性的影响  

Influence of Hsian-tsao Polysaccharide on Structural and Physicochemical Properties of Myofibrillar Proteins in Frozen Surimi and Its Gel Characteristics

作　　者：游刚 黄思雯 钟湘 谭靖萍 陈佳琪 高小跚 陈雅诗 牛改改 陆彦伶 YOU Gang;HUANG Siwen;ZHONG Xiang;TAN Jingping;CHEN Jiaqi;GAO Xiaoshan;CHEN Yashi;NIU Gaigai;LU Yanling(Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf,College of Food Engineering,Beibu Gulf University,Qinzhou 535000,China;Food,Drug,and Agricultural Product Safety Inspection and Testing Center,Yangshuo 541900,China)

机构地区：[1]北部湾大学食品工程学院,广西高校北部湾海产品高值化利用与预制食品重点实验室,广西钦州535000 [2]广西阳朔县食品药品农产品安全检验检测中心,广西阳朔541900

出　　处：《食品工业科技》2025年第6期93-101,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金地区科学基金项目(32360632);广西自然科学基金(2025GXNSFAA069201);国家自然科学基金青年科学基金项目(32001688);大学生创新创业训练计划项目(202311607008)。

摘　　要：针对冻藏引起蛋白质变性导致鱼糜凝胶质量劣化问题,实验以传统商业抗冻剂(4%蔗糖+4%山梨醇)为对照,研究添加仙草多糖HTP(0%、1%、1.5%、2%、4%,w/w)对冻藏(0、30、60 d)鱼糜肌原纤维蛋白(MP)结构和理化性质(表面疏水性、浊度、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(Sodium Dodecyl Sulfate-Polyacryl Amide Gel Eectrophoresis,SDS-PAGE)、荧光光谱)及鱼糜凝胶特性(红外光谱、电子舌、持水力、凝胶强度、蒸煮损失率)的影响。结果表明,与未添加组相比,添加HTP可降低冻藏鱼糜MP的表面疏水性和浊度,阻碍MP聚集;电泳和荧光光谱证实HTP有效改善冻藏MP变性聚集;此外,添加HTP可提高鱼糜凝胶强度、增加持水力和降低蒸煮损失率,与HTP改变鱼糜蛋白质结构变化有关(如蛋白质的β-折叠结构增加和表面疏水性降低);同时,HTP对冻藏鱼糜凝胶滋味(鲜味、咸味和丰富度)的影响不明显(P>0.05)。随着HTP添加量增加,冻藏鱼糜凝胶特性的改善效果呈现先增强后减弱趋势。经冻藏30和60 d,添加1.5%HTP的鱼糜凝胶强度较未添加组分别增加2.17倍和2.09倍,持水力分别增加11.06%和17.47%,蒸煮损失率分别降低22.55%和19.56%(P<0.05),其MP表面疏水性分别降低31.84%和29.43%,浊度分别降低52.81%和2.43%(P<0.05)。因此,添加适量的HTP可减缓冷冻鱼糜MP变性程度及改善鱼糜凝胶特性,为HTP在冷冻糜制品中的应用提供理论参考。Addressing the issue of gel degradation in frozen surimi triggered by protein denaturation,this study employed a conventional commercial cryoprotectant blend(4%sucrose+4%sorbitol)as a control to examine the effects of adding Hsian-tsao polysaccharide HTP(0%,1%,1.5%,2%,4%,w/w)on the structural and physicochemical properties(including surface hydrophobicity,turbidity,SDS-PAGE profiles,and fluorescence spectroscopy)of myofibrillar proteins(MP)as well as the gel characteristics(including inferred from Fourier transform infrared spectroscopy,electronic tongue analysis,water-holding capacity,gel firmness,and cooking loss)of frozen surimi during 0,30,and 60 d of storage.The findings demonstrated that,as compared to control,incorporating HTP reduced the surface hydrophobicity and turbidity of frozen MP,inhibiting their aggregation.SDS-PAGE analysed and fluorescence spectroscopy confirmed the efficacy of HTP in alleviating the denaturation and aggregation of frozen MP.Additionally,HTP addition was shown to augment gel strength,enhance water-holding capabilities,and reduce cooking losses,phenomena linked to HTP-induced alterations in protein structure,specifically an increase in β-sheet content and a decrease in surface hydrophobicity.Notably,HTP did not significantly alter the taste attributes(umami,saltiness,and richness)of frozen surimi gels(P>0.05).As HTP increased,the enhancement of gel properties in frozen surimi followed a trend of initial improvement,which then declined.Specifically,after 30 and 60 d of freezing,the gel strength of surimi with 1.5%HTP added increased 2.17-fold and 2.09-fold,waterholding capacity rose by 11.06%and 17.47%,and cooking loss rates diminished by 22.55%and 19.56%,respectively(P<0.05).Concurrently,the surface hydrophobicity of MP declined by 31.84%and 29.43%,paralleled by a decrease in turbidity by 52.81%and 2.43%(P<0.05).Consequently,adding HTP can mitigate the extent of MP denaturation in frozen surimi and improve its gel properties,thereby providing a theoretical basis for the applicat

关 键 词：仙草多糖 鱼糜 肌原纤维蛋白 理化性质 凝胶特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]