食品科学 ›› 2022, Vol. 43 ›› Issue (14): 8-13.doi: 10.7506/spkx1002-6630-20210917-214

• 食品化学 • 上一篇    

加热模式对添加葡萄糖氧化酶鲢鱼糜凝胶特性的影响

程梦颖,张海萍,刘友明,熊善柏   

  1. (华中农业大学食品科学技术学院,国家大宗淡水鱼加工技术研发分中心(武汉),湖北 武汉 430070)
  • 发布日期:2022-07-28
  • 基金资助:
    国家自然科学基金面上项目(31871835);财政部和农业部:国家现代农业产业技术体系项目(CARS-45-28)

Effect of Heating Mode on Properties of Silver Carp Surimi Gel Added with Glucose Oxidase

CHENG Mengying, ZHANG Haiping, LIU Youming, XIONG Shanbai   

  1. (National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
  • Published:2022-07-28

摘要: 研究两段法加热模式对添加葡萄糖氧化酶鲢鱼糜凝胶特性的影响。结果表明,在凝胶化阶段,高温短时(40 ℃、1 h)模式下,鱼糜凝胶强度、持水性、白度和不易流动水含量最高,且自由水含量最低,凝胶网络结构最致密;十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)图谱显示,在高温短时(40 ℃、1 h)模式下,肌球蛋白重链(myosin heavy china,MHC)条带强度降低,说明此时蛋白降解较多。在熟化阶段时,微波加热鱼糜凝胶的凝胶强度、持水性和白度最高,三氯乙酸-溶解肽含量、自由水含量和孔隙当量直径最小,形成了有序致密的三维网络结构;SDS-PAGE图谱显示,相比水浴加热,微波加热下MHC条带强度更高,说明微波加热促进了二硫键的形成。因此,适宜的加热模式能改善鱼糜凝胶的品质。

关键词: 鲢;加热模式;凝胶特性;凝胶化温度;微波加热

Abstract: The effect of two-stage heating mode on the properties of silver carp surimi gel added with glucose oxidase (GOD) was studied. The results showed that at the gelation stage, the gel strength, water-holding capacity, whiteness and immobile water content of surimi were the highest under the high-temperature short-time (40 ℃/1 h) mode, and the free water content was the lowest, and the gel network formed was the most compact. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) pattern showed that the strength of myosin heavy chain (MHC) was reduced under the high-temperature short-time mode, suggesting that the protein was degraded more under this condition. At the maturation stage, microwave heating provided the highest gel strength, water-holding capacity and whiteness and the smallest trichloroacetic acid (TCA)-soluble peptide content, free water content and equivalent pore size, and resulted in the formation of an orderly and dense three-dimensional network. The SDS-PAGE pattern showed that compared with water bath heating, the intensity of MHC was higher under microwave heating, suggesting that microwave heating promotes the formation of disulfide bonds. Therefore, a suitable heating mode can improve the quality of surimi gel.

Key words: silver carp; heating mode; gel properties; gelation temperature; microwave heating

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