Please wait a minute...
 
 
食品与发酵工业  2020, Vol. 46 Issue (16): 86-92    DOI: 10.13995/j.cnki.11-1802/ts.023796
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
κ-卡拉胶/K+凝胶体系对鱼糜凝胶特性和流变的影响
汤嘉慧1, 郭全友2, 邹咪1, 谢晨1, 熊泽语1, 包海蓉1,3*
1 上海海洋大学 食品学院,上海,201306
2 中国水产科学研究院 东海水产研究所,上海,200090
3 上海水产品加工及贮藏工程技术研究中心,上海,201306
4 农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海,201306
Effects of κ-carrageenan/K+ gel system on surimi gel properties and rheology
TANG Jiahui1, GUO Quanyou2, ZOU Mi1, XIE Chen1, XIONG Zeyu1, BAO Hairong1,3,4*
1 College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
2 East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
3 Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
4 Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai),Ministry of Agriculture, Shanghai 201306, China
下载:  HTML   PDF (7901KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 该研究以鱼糜为对象,对鱼糜凝胶的凝胶强度、持水性、微观结构、流变等进行测定,探究了κ-卡拉胶/K+凝胶体系对鱼糜凝胶特性和流变的影响。结果表明,κ-卡拉胶/K+凝胶体系可以显著提高鱼糜凝胶的持水性、凝胶强度和G′,并且随着添加量的增加显著提高。从傅里叶变换红外光谱、扫描电子显微镜和十二烷基磺酸钠-聚丙烯酰胺凝胶电泳的结果可知,κ-卡拉胶/K+凝胶体系可以影响蛋白质的二级结构,使得鱼糜凝胶的三维网状结构均匀致密,但是对鱼肉蛋白的聚合和降解没有显著影响。κ-卡拉胶/K+凝胶体系对鱼糜凝胶的持水性、凝胶强度、流变和微观结构影响显著,且添加K+效果更显著,但是不能抑制蛋白质的降解。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
汤嘉慧
郭全友
邹咪
谢晨
熊泽语
包海蓉
关键词:  κ-卡拉胶  K+  鱼糜凝胶  凝胶特性  流变    
Abstract: In this study, the effects of κ-carrageenan / K+ gel system on surimi gel properties and rheology such as gel strength, water holding capacity, microstructure, and rheology of surimi gel were investigated. The results showed that the κ-carrageenan / K+ gel system could significantly improve the water holding capacity, gel strength and G′ of surimi gel with the increasing of the addition proportions. Furthermore, the results of FTIR, SEM and SDS-PAGE indicated that the secondary structure of the protein was affected by κ-carrageenan / K+ gel system, which made its three-dimensional network structure more even and dense. However, it had no significant effect on the polymerization and degradation of fish protein. In conclusion, the κ-carrageenan / K+ gel system had significant effects on the water holding capacity, gel strength, rheology and microstructure of surimi gel, but it could not inhibit protein degradation.
Key words:  κ-carrageenan    K+    surimi gel    gel properties    rheology
收稿日期:  2020-03-01      修回日期:  2020-04-23           出版日期:  2020-08-25      发布日期:  2020-09-17      期的出版日期:  2020-08-25
基金资助: 中央级公益性科研院所基本科研业务费专项资金(东海水产研究所)资助项目(2018M04)
作者简介:  硕士研究生(包海蓉副教授为通讯作者,E-mail:hrbao@shou.edu.cn)
引用本文:    
汤嘉慧,郭全友,邹咪,等. κ-卡拉胶/K+凝胶体系对鱼糜凝胶特性和流变的影响[J]. 食品与发酵工业, 2020, 46(16): 86-92.
TANG Jiahui,GUO Quanyou,ZOU Mi,et al. Effects of κ-carrageenan/K+ gel system on surimi gel properties and rheology[J]. Food and Fermentation Industries, 2020, 46(16): 86-92.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023796  或          http://sf1970.cnif.cn/CN/Y2020/V46/I16/86
[1] 贾娜,陈倩,韩齐,等. 食用胶对猪肉肌原纤维蛋白功能特性的影响[J]. 食品工业科技, 2013, 34(23): 282-285.
[2] ROBAL M, BRENNER T, MATSUKAWA S, et al. Monocationic salts of carrageenans: Preparation and physico-chemical properties[J]. Food Hydrocolloids, 2017, 63: 656-667.
[3] 赵春波,张秋会,马长明,等. 氯化钾替代部分食盐对猪肉乳化肠品质的影响[J]. 肉类工业, 2019(1): 15-19.
[4] 潘腾,宋君红,吴建平,等. 钾离子对肌球蛋白-κ-卡拉胶凝胶特性的影响[J]. 中国食品学报, 2017, 17(11): 44-52.
[5] 马云,董秋颖,郎正. 卡拉胶和肌原纤维蛋白混合凝胶质构特性的研究[J]. 食品研究与开发, 2010, 31(1): 42-46.
[6] 李彦涛,姜一民. 卡拉胶与肉制品[J]. 肉类工业, 2004(9): 46-47.
[7] 尚一平. 卡拉胶的性能及其在肉类工业中的应用[J]. 肉类工业, 2006 (12): 31-32.
[8] ZHANG T, XUE Y, LI Z, et al. Effects of deacetylation of konjac glucomannan on Alaska pollock surimi gels subjected to high-temperature (120 ℃) treatment[J]. Food Hydrocolloids, 2015, 43: 125-131.
[9] BENJAKUL S, VISESSANGUAN W, SRIVILAI C. Gel properties of bigeye snapper (Priacanthus tayenus) surimi as affected by setting and porcine plasma proteins[J]. Journal of Food Quality, 2001. 24: 453-471.
[10] MAJUMDAR R K, SAHA A, DHAR B, et al. Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (Pangasianodon hypophthalmus) surimi[J]. Journal of Food Science and Technology, 2015,52(12): 7 994-8 003.
[11] MORENO H M, BARGIELA V, TOVAR C A, et al. High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels[J]. Food Hydrocolloids, 2015, 48: 127-134.
[12] JI L, XUE Y, ZHANG T, et al. The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels[J]. Food Hydrocolloids, 2017, 63: 77-84.
[13] LIN X, YANG W, XU D, et al. Effect of electron irradiation and heat on the structure of hairtail surimi[J]. Radiation Physics and Chemistry, 2015, 114: 50-54.
[14] PETCHARAT T, BENJAKUL S. Effect of gellan incorporation on gel properties of bigeye snapper surimi[J]. Food Hydrocolloids, 2018, 77: 746-753.
[15] LAEMMLI. Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4[J]. Nature, 1970, 227: 680-685.
[16] MONTEO P,HURTADO J L,PÉREZ-MATEOS M. Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids[J]. Food Hydrocolloids, 2000, 14(5): 455-461.
[17] 杨玉玲,周光宏,徐幸莲,等. 肌球蛋白与卡拉胶混合胶凝机理的研究[J]. 食品与发酵工业, 2006, 32(1): 6-10.
[18] VERBEKEN D, NEIRINCK N, VAN DER MEEREN P, et al. Influence of kappa-carrageenan on the thermal gelation of salt-soluble meat proteins[J]. Meat Science, 2005, 70(1): 161-166.
[19] LAKSHMANAN R, PARKINSON J A, PIGGOTT J R. High-pressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar)[J]. LWT- Food Science and Technology, 2007, 40(3): 544-551.
[20] MAO L, WU T. Gelling properties and lipid oxidation of kamaboko gels from grass carp (Ctenopharyngodon idellus) influenced by chitosan[J]. Journal of Food Engineering, 2007, 82(2): 128-134.
[21] JIANG J, XIONG Y L. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase[J]. Meat Science, 2013, 93(3): 469-476.
[22] ZHANG L, XUE Y, XU J, et al. Effects of high-temperature treatment (-100 ℃) on Alaska Pollock (Theragra chalcogramma) surimi gels[J]. Journal of Food Engineering, 2013, 115(1): 115-120.
[23] CHEN H H, XU S Y, WANG Z. Interaction between flaxseed gum and meat protein[J]. Journal of Food Engineering, 2007, 80(4): 1 051-1 059.
[24] 卢雁,张玮玮,王公轲. FTIR用于变性蛋白质二级结构的研究进展[J]. 光谱学与光谱分析, 2008, (1): 88-93.
[25] ZHANG L, ZHANG F, WANG X. Changes of protein secondary structures of pollock surimi gels under high-temperature (100 ℃ and 120 ℃) treatment[J]. Journal of Food Engineering, 2016, 171: 159-163.
[26] GUO X Y, PENG Z Q, ZHANG Y W, et al. The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine[J]. Food Chem, 2015, 170: 212-217.
[27] ZHAO X, HAN G, WEN R,Z et al. Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations[J]. Food Res Int, 2020, 127: 108 723.
[28] GÓMEZ-ESTACA J, MONTERO P, GÓMEZ-GUILLÉN M C. Shrimp (Litopenaeus vannamei) muscle proteins as source to develop edible films[J]. Food Hydrocolloids, 2014, 41: 86-94.
[29] BLANCO-PASCUAL N, FERNÁNDEZ-MARTÍN F, MONTERO M P. Effect of different protein extracts from dosidicus gigas muscle co-products on edible films development[J]. Food Hydrocolloids, 2013, 33(1): 118-131.
[30] BUAMARD N, BENJAKUL S. Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts[J]. Food Hydrocolloids, 2015, 51: 146-155.
[1] 崔然然, 韩晨瑞, 孙慧娟, 吕林祥, 宋弋. 不同增稠剂对山楂酱3D打印效果的影响[J]. 食品与发酵工业, 2021, 47(9): 136-142.
[2] 王秋玉, 朱文政, 薛盼盼, 沙文轩, 苏嘉敏, 章海风, 周晓燕. 冻融循环对预醒发冷冻豆沙包品质的影响[J]. 食品与发酵工业, 2021, 47(9): 215-222.
[3] 周启萍, 张兆云, 袁翔, 申红梅, 张志华, 李霞, 马筱菡, 杨富民. 啤特果果汁流变学特性研究[J]. 食品与发酵工业, 2021, 47(8): 76-81.
[4] 李梦钰, 刘会平, 贾琦, 吴亚茹. 天冬多糖理化性质和流变学特性研究[J]. 食品与发酵工业, 2021, 47(5): 48-56.
[5] 姜昕, 王锡昌, 潘凤涛, 季中春, 施文正. 物理法改善鱼肉蛋白功能特性研究概述[J]. 食品与发酵工业, 2021, 47(5): 288-295.
[6] 陈珂, 刘丽莉, 郝威铭, 杨晓盼, 李媛媛. 喷雾干燥入口温度对蛋清蛋白流变和结构特性的影响[J]. 食品与发酵工业, 2021, 47(2): 15-21.
[7] 王文霞, 杨悦, 张慧君, 刘博, 徐婷婷. 马铃薯果胶流变特性的研究[J]. 食品与发酵工业, 2021, 47(2): 63-69.
[8] 陆益钡, 吕春霞, 廖慧琦, 胡远辉, 雷叶斯, 曹少谦, 杨华. NaCl对添加丝氨酸蛋白酶的肌原纤维蛋白凝胶特性的影响[J]. 食品与发酵工业, 2021, 47(2): 78-86.
[9] 黎重阳, 谢盛莉, 马良, 侯勇, 付余, 张宇昊. 典型化学加工条件对不溶性蚕蛹蛋白凝胶特性影响[J]. 食品与发酵工业, 2021, 47(2): 121-129.
[10] 卢筠梦, 赵雪, 徐幸莲. 蛋白界面膜及其评价方法研究进展[J]. 食品与发酵工业, 2021, 47(1): 285-292.
[11] 郑万琴, 魏枭, 谢勇, 刘雄. 超微粉碎薯渣纤维对小麦面团流变特性的影响[J]. 食品与发酵工业, 2020, 46(8): 192-198.
[12] 王静宇, 胡新, 刘晓艳, 姬红, 杨京霞, 刘小丽, 陈辰, 屈长青. 肌原纤维蛋白热诱导凝胶特性及化学作用力研究进展[J]. 食品与发酵工业, 2020, 46(8): 300-306.
[13] 李莎莎, 计红芳, 张令文, 韩西平, 陈复生, 马汉军, 吴天慈, 王益彪. 添加面筋蛋白对鸡肉凝胶品质特性的改善[J]. 食品与发酵工业, 2020, 46(7): 142-147.
[14] 石诚, 刘松, 堵国成. K+对促进甲基对硫磷水解酶催化活性的影响[J]. 食品与发酵工业, 2020, 46(6): 8-12.
[15] 陈金凤, 汪月, 马云翔, 蒲东艳, 崔彦利, 夏玉秀, 张盛贵. 马铃薯淀粉对面团流变学特性及酥性饼干品质的影响[J]. 食品与发酵工业, 2020, 46(5): 121-127.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn