该研究以淀粉-鱼糜为研究对象,探讨添加仙草胶(hsian-tsao gum,HG)对淀粉-鱼糜复合凝胶感官特性、凝胶特性(凝胶强度、质构特性、凝胶形成作用力、微观结构)和体外消化性的影响,并进行相关性分析。结果表明,添加HG可改善凝胶感官特性和质构特性,添加0.5%(质量分数)HG时淀粉-鱼糜凝胶破断力、形变和凝胶强度均最大。添加HG可促进蛋白质聚集,增加淀粉-鱼糜凝胶形成作用力(疏水相互作用和二硫键),增强凝胶网络结构,改善淀粉-鱼糜凝胶质构特性,添加0.5%(质量分数)HG时,淀粉-鱼糜凝胶硬度、胶着性和咀嚼性均最大;但添加HG降低了淀粉-鱼糜凝胶体外分解率和蛋白质消化率。经主成分分析,疏水相互作用与样品硬度、胶着性和咀嚼性呈现正相关性,二硫键与样品弹性、黏性和凝胶强度呈现正相关性;凝胶体外分解率和蛋白质消化率与疏水相互作用之间呈现正相关性,与样品硬度、胶着性、咀嚼性、黏性、弹性和凝胶强度呈现负相关性。研究结果可为添加HG改善淀粉-鱼糜凝胶特性提供理论参考。
The effects of hsian-tsao gum (HG) on the sensory properties, gel properties (gel strength, texture properties, gel-forming force and microstructure) and in vitro digestibility of starch-surimi mixed gel were explored in this study. The results showed that adding HG improved the sensory and texture properties. It also increased the breaking force, deformation and gel strength maximum at 90.5%(w/w) HG. Moreover, adding HG promoted protein aggregation with the enhancement of the disulfide bonds and hydrophobic forces to strengthen gel network structures, thus improving the textural properties of starch-surimi gel with the hardness, gumminess and chewiness maximum at 0.5% (w/w) HG. Nevertheless, the addition of HG decreased the in vitro disintegration and protein digestibility of starch-surimi gel. Based on PCA results, there was a positive correlation between hydrophobic interaction and hardness, adhesiveness and chewiness. Besides, a positive correlation was found between disulfide bond and elasticity, viscosity and gel strength. In vitro gel disintegration and protein digestibility were positively correlated to hydrophobic interaction, but negatively correlated with hardness, gelling, chewiness, stickiness, elasticity and gel strength. The results provide a theoretical reference for the application of HG in starch-surimi gel products to improve the gel properties.
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