食品与发酵工业 >

2021 , Vol. 47 >Issue 18: 187 - 193

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026518

生产与科研应用

瓜尔豆魔芋胶的复配胶结合超声处理对鸡血豆腐凝胶特性及其作用力的影响

  • 王鑫 ,
  • 吴瑀婕 ,
  • 卢方云 ,
  • 黄瑾 ,
  • 张新笑 ,
  • 邹烨 ,
  • 李倩 ,
  • 王道营 ,
  • 徐为民
展开
  • 1(江苏省农业科学院农产品加工所,江苏 南京,210014)
    2(扬州大学 食品科学与工程学院,江苏 扬州,225127)
硕士研究生(邹烨副研究员和徐为民研究员为共同通讯作者,E-mail:zouye@jaas.ac.cn;xuweimin@jaas.ac.cn)

收稿日期: 2020-12-25

  修回日期: 2021-02-09

  网络出版日期: 2021-10-18

基金资助

现代农业产业技术体系建设专项(CARS-41);国家自然科学基金青年科学基金项目(31901612);江苏省自然科学基金青年科学基金项目(BK20180300);江苏省重点研发计划(现代农业)项目(BE2020301)

收起

Effects of gel properties and molecular interactions of complex gum made by guar gum and konjac gum combined with ultrasound on chicken blood tofu

  • WANG Xin ,
  • WU Yujie ,
  • LU Fangyun ,
  • HUANG Jin ,
  • ZHANG Xinxiao ,
  • ZOU Ye ,
  • LI Qian ,
  • WANG Daoying ,
  • XU Weimin
Expand
  • 1(Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
    2(College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)

Received date: 2020-12-25

  Revised date: 2021-02-09

  Online published: 2021-10-18

Fold

摘要

为研究复配胶结合超声处理对鸡血豆腐凝胶特性及其作用力的影响,该文以持水性、凝胶强度和低场核磁性质来评价其品质优劣,并从疏水性、游离巯基含量及蛋白分子间作用力探究其凝胶形成的机理。结果表明,添加瓜尔豆魔芋胶的复配胶结合超声处理后,鸡血豆腐持水性提高21.88%、凝胶强度由1.48 N提升至1.80 N,疏水性显著提高(P<0.05);低场核磁性质显示鸡血豆腐内部结合水占比90%以上,瓜尔豆魔芋胶的复配胶结合超声处理后T21弛豫时间提前了293.90 ms,说明鸡血豆腐中的水分子结合性加强;分子作用力结果表明,鸡血豆腐凝胶形成的作用力主要为氢键、疏水作用力和二硫键,且二硫键的作用力远大于离子键、氢键及疏水相互作用,说明影响鸡血凝胶的最主要的作用力是二硫键。该研究可为肉鸡养殖与屠宰加工企业提高产品附加值提供理论依据。

关键词： 复配胶; 超声; 凝胶特性; 分子间作用力

本文引用格式

王鑫 , 吴瑀婕 , 卢方云 , 黄瑾 , 张新笑 , 邹烨 , 李倩 , 王道营 , 徐为民 . 瓜尔豆魔芋胶的复配胶结合超声处理对鸡血豆腐凝胶特性及其作用力的影响[J]. 食品与发酵工业, 2021 , 47(18) : 187 -193 . DOI: 10.13995/j.cnki.11-1802/ts.026518

Abstract

In this study, the effect of mixed food gums combined with ultrasonic treatment on the characteristics and force of chicken blood tofu gel was explored. Water holding capacity (WHC), gel strength and low-field nuclear magnetic resonance properties were investigated to evaluate the quality of chicken blood tofu. Furthermore, the hydrophobicity, free sulfhydryl content and protein molecular interactions of chicken blood tofu were used to study the mechanism of gel formation. The results showed that the WHC of chicken blood tofu was increased by 21.88% and the gel strength was increased from 1.48 N to 1.80 N. In addition, the hydrophobicity was significantly improved (P<0.05) after adding guar bean gum mixed with konjac gum combined with ultrasound. The result of low-field nuclear magnetic properties showed that the bound water of chicken blood tofu accounted for more than 90%, and the T21 relaxation time was advanced by 293.90 ms after guar bean gum mixed with konjac gum combined with ultrasonic treatment. It showed that the binding capacity of water molecules in chicken blood tofu was strengthened. Moreover, the detection of protein molecular interactions showed that the force formed by the chicken blood tofu gel was mainly hydrogen bond, hydrophobic force and disulfide bond. And the force of the disulfide bond was much greater than the ionic bond, hydrogen bond and hydrophobic interaction. It showed that the most important force affecting chicken blood gel was the disulfide bond. Above research provide a theoretical basis for broiler breeding and slaughtering and processing enterprises to increase the added value of of chicken blood tofu.

Key words： mixed food gums; ultrasound; gel characteristics; protein molecular interactions

参考文献

[1] 霍晓娜, 张剑波.近年来中国肉鸡产业发展现状及未来展望[J].农业展望, 2020, 16(3):62-65;97.
HUO X N, ZHANG J B.Status quo of china′s broiler industry development in recent years and its future outlook[J].Agricultural Outlook, 2020, 16(3):62-65;97.
[2] LAFARGE C, JOURNAUX L, BONNOTTE A, et al.Trapping of carvacrol by konjac glucomannan-potato starch gels:Stability from macroscopic to microscopic scale, using image processing[J].Food Hydrocolloids, 2017, 66:216-226.
[3] GUO N, ZHU G L, CHEN D, et al.Preparation and characterization of gellan gum–guar gum blend films incorporated with nisin[J].Journal of Food Science, 2020, 85(6):1 799-1 804.
[4] DAISY L L, NDUKO J M, JOSEPH W M, et al.Effect of edible gum Arabic coating on the shelf life and quality of mangoes (Mangifera indica) during storage[J].Journal of Food Science and Technology, 2020,57(1):79-85.
[5] JIANG Y Y, REDDY C K, HUANG K H, et al.Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel[J].International Journal of Biological Macromolecules, 2019, 133:1 156-1 163.
[6] WANG D Y, ZHANG M H, BIAN H, et al.Effects of blood cell membrane disruption by ultrasonic technology on the quality of duck blood tofu[J].Agricultural Science & Technology, 2014, 15(4):616-619;626.
[7] XUE S W, XU X L, SHAN H M, et al.Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins[J].Innovative Food Science & Emerging Technologies, 2018, 45:354-360.
[8] NIAN L Y, CAO A L, WANG J, et al.Viscoelastic and functional properties of cod-bone gelatin in the presence of xylitol and stevioside[J].Frontiers in Chemistry, 2018, 6:111-120.
[9] WANG P, XU X L, HUANG M, et al.Effect of pH on heat-induced gelation of duck blood plasma protein[J].Food Hydrocolloids, 2014, 35:324-331.
[10] HAN M Y, ZHANG Y J, FEI Y, et al.Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel[J].European Food Research and Technology, 2009, 228(4):665-670.
[11] CHEN R, WENG L, SIZTO N C, et al.Ultrasound-accelerated immunoassay, as exemplified by enzyme immunoassay of choriogonadotropin[J].Clinical Chemistry, 1984, 30(9):1 446-1 451.
[12] YONGSAWATDIGUL J, SINSUWAN S.Aggregation and conformational changes of tilapia actomyosin as affected by calcium ion during setting[J].Food Hydrocolloids, 2007, 21(3):359-367.
[13] YANG X Y, SU Y, LI L.Study of soybean gel induced by Lactobacillus plantarum:Protein structure and intermolecular interaction[J].LWT-Food Science and Technology,2020,119:108974.
[14] UTRERA M, MORCUENDE D, ESTéVEZ M.Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties[J].LWT-Food Science and Technology, 2014, 56(1):62-68.
[15] 李晓飞, 李培源, 李安琪, 等.黄原胶添加对碱法诱导魔芋胶凝胶特性及凝胶机制的影响[J].中国农业科学, 2020,53(14):2 941-2 955.
LI X F, LI P Y, LI A Q, et al.Effects of xanthan addition on the gel properties and gel mechanism of alkaline-induced konjac glucomannan gels[J].Scientia Agricultura Sinica, 2020,53(14):2 941-2 955.
[16] 陈菲, 王道营, 诸永志, 等.超声波破壁工艺对鸭血凝胶特性的影响[J].江苏农业学报, 2012, 28(1):181-185.
CHEN F, WANG D Y, ZHU Y Z, et al.Effect of breaking of cell wall by ultrasonic on gel characteristics of duck blood[J].Jiangsu Journal of Agricultural Sciences, 2012, 28(1):181-185.
[17] BADII F, HOWELL N K.Fish gelatin:Structure, gelling properties and interaction with egg albumen proteins[J].Food Hydrocolloids, 2006, 20(5):630-640.
[18] 罗华彬, 林露, 司永利, 等.不同亲水胶体对带鱼鱼糜凝胶品质的影响[J].核农学报, 2019, 33(7):1 371-1 376.
LUO H B, LIN L, SI Y L, et al.Effects of different hydrocolloids on the gel quality of hairtail surimi[J].Journal of Nuclear Agricultural Sciences, 2019, 33(7):113-118.
[19] 刘竞男, 张智慧, 王琳, 等.超声处理对谷氨酰胺转氨酶诱导的大豆分离蛋白凝胶冻融稳定性的影响[J].食品科学, 2020, 41(13):76-82.
LIU J N, ZHANG Z H, WANG L, et al.Effect of ultrasound on freeze-thaw stability of soy protein isolate gel induced by glutamine transaminase[J].Food Science, 2020, 41(13):76-82.
[20] 张曦文, 伍菱, 童风景, 等.贮藏条件对江蓠琼胶酶活性和琼胶凝胶强度的影响[J].水产科学, 2020, 39(6):880-886.
ZHANG X W, WU L, TONG F J, et al.Effects of storage temperature and humidity on enzyme activities and strength of agar gel in brown alga Gracilaria[J].Fisheries Science, 2020, 39(6):880-886.
[21] 刘晓庆, 刘松继, 陈江平, 等.不同改良剂对豌豆淀粉凝胶化及凝胶特性的影响[J].中国粮油学报, 2020, 35(1):143-148.
LIU X Q, LIU S J, CHEN J P, et al.Effects of different modifiers on gelation and gel properties of pea starch[J].Journal of the Chinese Cereals and Oils Association, 2020, 35(1):143-148.
[22] HUFF-LONERHAN E, LONERGAN S M.Mechanisms of water-holding capacity of meat:The role of postmortem biochemical and structural changes[J].Meat Science, 2005, 71(1):194-204.
[23] 付丽, 陈晓, 高雪琴.食用胶复合添加对台湾烤肠品质影响的研究[J].肉类工业, 2019(11):25-30;40.
FU L, CHEN X, GAO X Q.Study on the effect of compounding addition of edible gum on the quality of Taiwan roasted sausage[J].Meat Industry, 2019(11):25-30;40.
[24] 姜国川, 孙洪蕊, 刘学军.超声波处理对猪血凝胶品质的影响[J].肉类工业, 2015(2):25-30;40.
JIANG G C, SUN H R, LIU X J.Effect of ultrasonic treatment on quality of porcine blood gel[J].Meat Industry, 2015(2):25-30;40.
[25] 王丹丹, 毛晓英, 孙领鸽, 等.氢过氧化物氧化对核桃蛋白结构和乳化特性的影响[J].中国食品学报, 2019, 19(12):60-68.
WANG D D, MAO X Y, SUN L G, et al.Effects of oxidation by hydrogen peroxide on the structure and emulsifing properties of walnut protein[J].Journal of Chinese Institute of Food Science and Techology, 2019, 19(12):60-68.
[26] WANG C Y, LI J, LI X H, et al.Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide[J].Food Hydrocolloids, 2020, 99:105 356.
[27] 邓涵, 祖琴琴, 朱杰瑞, 等.超声处理对大豆7S蛋白潜在致敏性的影响[J].食品科学, 2017, 38(5):32-37.
DENG H, ZU Q Q, ZHU J R, et al.Effect of ultrasonic treatment on the potential allergenicity of soybean 7S globulin[J].Food Science, 2017, 38(5):32-37.
[28] 任孟珂, 布冠好, 左颖昕.葡聚糖接枝对大豆蛋白功能特性及结构的影响[J].食品研究与开发, 2020, 41(6):6-12.
REN M K, BU G H, ZUO Y X.Effects of dextran grafting on functional properties and structure of soy protein[J].Food Research and Development, 2020, 41(6):6-12.
[29] 郭丽萍, 熊双丽, 黄业传.超高压结合热处理对猪肉蛋白质相互作用力及结构的影响[J].现代食品科技, 2016, 32(2):196-204.
GUO L P, XIONG S L, HUANG Y Z.Effects of ultra-high pressure combined with thermal treatment on molecular interaction and structure of pork proteins[J].Modern Food Science and Technology, 2016, 32(2):196-204.
[30] 张洪超, 薛张芝, 徐晓蓉, 等.羟基自由基氧化对乌贼蛋白分子间作用力及结构的影响[J].核农学报, 2020, 34(1):131-138.
ZHANG H C, XUE Z Z, XU X R, et al.Effect of hydroxyl radical oxidation on myofibrillar protein intermolecular force and structural of Sepia esculenta[J].Journal of Nuclear Agricultural Sciences, 2020, 34(1):131-138.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司