食品科学
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袁美兰，陈丽丽，吴润锋，赵 利*，张娅楠，魏丽莉
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YUAN Meilan, CHEN Lili, WU Runfeng, ZHAO Li*, ZHANG Yanan, WEI Lili
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摘要：
以草鱼为原料，通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、质构分析和化学作用力测定等方法，研究辅料改善草鱼鱼糜凝胶性能的机理。结果表明：草鱼鱼糜蛋白自溶最适温度和pH值分别为65 ℃和6.5；马铃薯淀粉对鱼糜蛋白交联结构的填充能力强于胶原蛋白，而胶原蛋白对鱼糜组织蛋白酶的抑制效果好于马铃薯淀粉；辅料加入后，改变了鱼糜蛋白间的离子键、氢键、疏水性相互作用和二硫键等化学作用力，从而达到改善鱼糜品质的目的。
关键词: 草鱼鱼糜, 辅料, 自溶, 鱼糜品质
Abstract:
In this study, the mechanism for improving the performance of grass carp surimi gel with additive agents was studied through gel electrophoresis, texture profile analysis and chemical reaction of surimi gel. The results showed that the optimal temperature and pH for grass carp surimi autolysis were 65 ℃ and 6.5, respectively. The filling ability of potato starch in cross-linking structure of surimi protein was higher than in that of collagen, while collagen had higher inhibition on cathepsin than potato starch did. The additive agents improved the quality of surimi through changing ionic bonds, hydrogen bonds, hydrophobic interactions and disulfide bonds in surimi.
Key words: grass carp surimi, additive agents, autolysis, surimi quality
中图分类号:
TS254.4
袁美兰，陈丽丽，吴润锋，赵 利*，张娅楠，魏丽莉. 辅料改善草鱼鱼糜凝胶性能的机理[J]. 食品科学, doi: 10.7506/spkx1002-6630-201509009.
YUAN Meilan, CHEN Lili, WU Runfeng, ZHAO Li*, ZHANG Yanan, WEI Lili. Mechanism of Additive Agents for Improving Gel Performance of Grass Carp Surimi[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201509009.
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https://www.spkx.net.cn/CN/Y2015/V36/I9/44
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