研究报告

温度调控淀粉-鱼油复合物结构及其增强鱼糜凝胶性能研究

  • 刘浩 ,
  • 王丽萌 ,
  • 曹阳 ,
  • 刘书成 ,
  • 刘阳
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  • (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,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东 湛江,524088)
第一作者:本科生(刘阳讲师为通信作者,E-mail:liuyang@gdou.edu.cn)

收稿日期: 2026-01-12

  修回日期: 2026-04-04

  网络出版日期: 2026-08-20

基金资助

广东海洋大学科研启动基金项目(060302042306);国家重大科研发展计划项目(2023YFD2401404)

Temperature-mediated regulation of starch-fish oil complex structure and its enhancement of surimi gel properties

  • LIU Hao ,
  • WANG Limeng ,
  • CAO Yang ,
  • LIU Shucheng ,
  • LIU Yang
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  • (College of Food Science and Technology, Guangdong Ocean University/Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products/Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)

Received date: 2026-01-12

  Revised date: 2026-04-04

  Online published: 2026-08-20

摘要

将液态油脂直接添加到鱼糜中会导致产品品质下降。为解决这个问题,该研究以豌豆淀粉和金枪鱼鱼油为原料,采用水热法制备淀粉-鱼油复合物,揭示不同糊化温度(70、90、110 ℃)对复合物形成的影响规律,并评估其对鱼糜凝胶性能的改善效果。结果表明,糊化温度为90 ℃时所获的复合物(PS-Oil-90 ℃)复合指数(81.40%)和黏度最高,透明度(74.46%)最低。扫描电镜图像显示复合物呈聚集态颗粒结构;X射线衍射分析表明淀粉结晶度显著下降;傅里叶红外变换光谱结果证实淀粉与油脂之间主要通过非共价作用结合。将该复合物添加至鱼糜中,可显著提高凝胶的硬度、弹性、咀嚼性及凝胶强度(P<0.05),有效促进水分分布,增强产品持水性,从而改善鱼糜凝胶品质。该研究为开发具有优异质构的强化型鱼糜制品提供了新思路,具有较好的应用前景。

本文引用格式

刘浩 , 王丽萌 , 曹阳 , 刘书成 , 刘阳 . 温度调控淀粉-鱼油复合物结构及其增强鱼糜凝胶性能研究[J]. 食品与发酵工业, 2026 , 52(15) : 266 -273 . DOI: 10.13995/j.cnki.11-1802/ts.045825

Abstract

Direct addition of liquid oil to surimi often causes quality deterioration.In this study, pea starch-tuna oil complexes were prepared via a hydrothermal method.The effects of gelatinization temperatures (70, 90, and 110 ℃) on complex formation and surimi gel properties were investigated.The results demonstrated that the complex prepared at 90 ℃ (PS-Oil-90 ℃) exhibited the highest complex index (81.40%) and viscosity, but the lowest transparency (74.46%).Scanning electron microscopy revealed that the complex displayed an aggregated granular structure.X-ray diffraction analysis indicated a significant decrease in starch crystallinity, while Fourier transform infrared spectroscopy confirmed that starch and oil were mainly combined through non-covalent interactions.Incorporation of the complex significantly enhanced the hardness, springiness, chewiness, and gel strength of surimi gels (P<0.05), while improving water distribution and water-holding capacity, thereby effectively enhancing the overall quality of surimi gel.These results provide a novel strategy for developing fortified surimi products with improved textural properties and good industrial application prospects.

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