食品与发酵工业 >

2026 , Vol. 52 >Issue 2: 28 - 34

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042728

研究报告

超声微波协同改性肌原纤维蛋白Pickering乳液对鱼糜凝胶特性的影响

  • 朱士臣 ,
  • 徐思瑶 ,
  • 周绪霞 ,
  • 刘书来 ,
  • 丁玉庭
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  • 1(浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
    2(全省深蓝渔业资源绿色低碳高效开发重点实验室,浙江 杭州,310014)
    3(国家远洋水产品加工技术研发分中心(杭州),浙江 杭州,310014)
    4(漳州市食品科学研究院,福建 漳州,363000)
第一作者:博士,副教授(丁玉庭教授为通信作者,E-mail:dingyt@zjut.edu.cn)

收稿日期: 2025-03-15

  修回日期: 2025-05-26

  网络出版日期: 2026-03-18

基金资助

国家自然科学基金面上项目(32172242)

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Effect of ultrasound-microwave modified myofibrillar protein-based Pickering emulsion on gel properties of surimi

  • ZHU Shichen ,
  • XU Siyao ,
  • ZHOU Xuxia ,
  • LIU Shulai ,
  • DING Yuting
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China)
    3(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
    4(Food Science Research Institute of Zhangzhou, Zhangzhou 363000, China)

Received date: 2025-03-15

  Revised date: 2025-05-26

  Online published: 2026-03-18

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摘要

该文研究了不同温度(40～70 ℃)超声微波协同改性对肌原纤维蛋白(myofibrillar protein,MP)表面疏水性和二级结构的影响,探究了改性处理MP制备的Pickering乳液的界面蛋白吸附能力,进一步阐析了改性处理MP基Pickering乳液特性对鱼糜凝胶特性的影响规律。结果表明,随着改性温度的升高,超声微波协同改性的MP基Pickering颗粒表面疏水性及界面吸附蛋白含量均有所提升。蛋白二级结构和乳液微观结构结果表明,改性温度的升高可能有利于MP基Pickering颗粒在油滴表面形成更为稳定的界面蛋白膜。同时添加改性MP基Pickering乳液的鱼糜凝胶白度、凝胶强度、持水性均有提升,其中70 ℃改性处理的MP制备的Pickering乳液能够显著改善鱼糜凝胶强度(P＜0.05)。因此,温度调控的超声微波改性MP基Pickering乳液或可作为改善鱼糜凝胶特性的有效手段之一,为新型鱼糜制品的开发提供理论参考。

关键词： 超声微波协同改性; 肌原纤维蛋白; Pickering乳液; 鱼糜凝胶; 凝胶特性

本文引用格式

朱士臣 , 徐思瑶 , 周绪霞 , 刘书来 , 丁玉庭 . 超声微波协同改性肌原纤维蛋白Pickering乳液对鱼糜凝胶特性的影响[J]. 食品与发酵工业, 2026 , 52(2) : 28 -34 . DOI: 10.13995/j.cnki.11-1802/ts.042728

Abstract

The surface hydrophobicity and protein secondary structure of myofibrillar protein (MP) particles modified by ultrasound and microwave at different temperatures (40-70 ℃) was investigated.Differences in interfacial adsorbed protein content of MP-based Pickering emulsions were studied.Further elucidation of the effect of the modified treatment of MP-based Pickering emulsion properties on the gel properties of surimi.The results showed that the surface hydrophobicity and interfacially adsorbed protein content of the ultrasound-microwave synergistically modified MP-based Pickering particles increased with the increase of the modification temperature.The results of protein secondary structure and emulsion microstructure indicated that the increase in modification temperature might be beneficial to the formation of more stable interfacial protein film on the surface of oil droplets by MP-based Pickering particles.Meanwhile, the whiteness, gel strength, and water-holding capacity of surimi gels with the addition of modified MP-based Pickering emulsions were all enhanced, in which the 70 ℃ modified treatment of MP-based Pickering emulsions was able to significantly improve the gel strength of surimi gels (P<0.05).Therefore, temperature-regulated ultrasonic microwave modification of MP-based Pickering emulsions may be one of the effective means to improve the gel properties of surimi and provide a theoretical reference for the development of new surimi products.

Key words： ultrasonic-microwave synergistic modification; myofibrillar protein; Pickering emulsion; surimi gel; gel properties

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