食品与发酵工业 >

2024 , Vol. 50 >Issue 12: 195 - 201

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035409

研究报告

马铃薯淀粉改善金鲳鱼鱼糜3D可打印性研究

  • 刘雅玲 ,
  • 刘阳 ,
  • 夏秋瑜 ,
  • 孙钦秀 ,
  • 黄煜钦 ,
  • 魏帅 ,
  • 韩宗元 ,
  • 王泽富 ,
  • 刘书成
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  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研发中心,广东省海洋生物制品工程重点实验室,水产品深加工广东普通高等学校重点实验室,广东 湛江,524088)
    2(大连工业大学,海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连,116034)
第一作者：本科生(刘书成教授和刘阳讲师为共同通信作者,E-mail:Lsc771017@163.com;liuyang@gdou.edu.cn)

收稿日期: 2023-03-08

  修回日期: 2023-05-23

  网络出版日期: 2024-07-11

基金资助

广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011);广东省普通高校青年创新人才类项目(2020KQNCX028);广东省科技创新战略专项资金(2022A05036)

收起

Study on improving 3D printability of surimi from golden pompano (Trachinotus ovatus) with potato starch

  • LIU Yaling ,
  • LIU Yang ,
  • XIA Qiuyu ,
  • SUN Qinxiu ,
  • HUANG Yuqin ,
  • WEI Shuai ,
  • HAN Zongyuan ,
  • WANG Zefu ,
  • LIU Shucheng
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  • 1(College of Food Science and Technology, Guangdong Ocean University/Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food/Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2023-03-08

  Revised date: 2023-05-23

  Online published: 2024-07-11

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摘要

该文以金鲳鱼鱼糜为研究对象,提取肌原纤维蛋白与马铃薯淀粉制备共混体系,测定混合体系流变特性、蛋白质结构、分子间作用力。结合鱼糜3D打印效果,解析马铃薯淀粉改善鱼糜3D可打印性的根本原因。结果表明,淀粉促进蛋白质分子间离子键含量和疏水相互作用减少,氢键和二硫共价键含量增多,蛋白质分子构象发生变化。当鱼糜中肌原纤维蛋白与马铃薯淀粉质量比为6∶4时,流变单元之间的链接强度为8 877.2 Pa·s1/z,表观黏度为2 818 Pa·s,此时鱼糜3D打印效果最佳,打印精确性和稳定性分别为99.6%和98.12%。该研究为3D打印鱼糜制品的配方设计与开发提供了理论支撑,对3D打印在食品工业中的广泛应用具有深远的现实意义。

关键词： 金鲳鱼鱼糜; 3D打印; 流变特性; 蛋白质结构; 分子间作用力

本文引用格式

刘雅玲 , 刘阳 , 夏秋瑜 , 孙钦秀 , 黄煜钦 , 魏帅 , 韩宗元 , 王泽富 , 刘书成 . 马铃薯淀粉改善金鲳鱼鱼糜3D可打印性研究[J]. 食品与发酵工业, 2024 , 50(12) : 195 -201 . DOI: 10.13995/j.cnki.11-1802/ts.035409

Abstract

Potato starch can improve the 3D printability of surimi, but the molecular mechanism was not clear.The surimi from golden pompano was the research object and extracted myofibrillar protein from the surimi.The blend system was prepared with myofibrillar protein and potato starch and determined the rheological properties, microstructure, and intermolecular force.The 3D printing effect of surimi was evaluated.The fundamental reason why potato starch improved the 3D printability of surimi was analyzed.Results showed that the content of ionic bonds and hydrophobic interaction between protein molecules decreased, while the content of hydrogen bonds and disulfide covalent bonds increased, which promoted the conformational changes of amino acids in the side chain of protein molecules.When the mass ratio of myofibrillar protein to potato starch was 6∶4, the link strength between rheological units of the blend system was 8 877.2 Pa·s1/z and the apparent viscosity was 2 818 Pa·s.At this time, the 3D printing effect of surimi was the best, and the printing accuracy and stability were 99.6% and 98.12% respectively.This study provided theoretical support for the formulation design and development of 3D-printed surimi products and had far-reaching practical significance for the wide application of 3D printing in the food industry.

Key words： golden pomfret surimi; 3D printing; rheological characteristics; protein structure; intermolecular force

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