食品科学 ›› 2022, Vol. 43 ›› Issue (14): 76-84.doi: 10.7506/spkx1002-6630-20211022-239

• 食品化学 • 上一篇    

没食子酸对金线鱼鱼糜凝胶特性及其体外消化产物活性的影响

钟坦君,洪鹏志,周春霞,宋春勇,肖丁浩,张若兰,刘璐   

  1. (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究中心,广东省现代农业科技创新中心,广东省海洋生物制品工程实验室,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)
  • 发布日期:2022-07-28
  • 基金资助:
    广东省现代农业产业技术体系创新团队建设项目(2021KJ150);湛江市海洋经济创新发展示范市建设项目(XM-202008-01B1)

Effect of Gallic Acid on Gel Properties and in Vitro Activity of Digested Products of Nemipterus virgatus Surimi

ZHONG Tanjun, HONG Pengzhi, ZHOU Chunxia, SONG Chunyong, XIAO Dinghao, ZHANG Ruolan, LIU Lu   

  1. (1. Guangdong Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Modern Agricultural Science and Technology Innovation Center, Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)
  • Published:2022-07-28

摘要: 以金线鱼鱼糜为原料,添加没食子酸(gallic acid,GA),通过二段加热法制备金线鱼鱼糜凝胶,考察GA添加量(0%~0.25%)对鱼糜凝胶特性、微观结构和分子间化学作用力的影响,进行体外模拟消化,研究体外消化产物的抗氧化活性和降胆固醇活性,探讨GA的添加对鱼糜凝胶功能活性的改善。结果表明,添加GA能改善鱼糜凝胶强度和质构特性,而对凝胶的白度不利。当GA添加量为0.15%时,鱼糜凝胶的质构特性最好,白度和持水性最高,凝胶的微观结构致密,维持凝胶的主要化学作用力是二硫键。体外消化结果显示,添加GA后,鱼糜凝胶的蛋白质体外消化率增加(P<0.05),消化产物的活性增强(P<0.05)。当GA的添加量为0.15%时,鱼糜凝胶体外消化产物的1,1-二苯基-2-三硝基苯肼自由基清除率、2,2′-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除率、羟自由基清除率均增加到80%(P<0.05),胆固醇酯酶抑制率增加到50.82%(P<0.05),胆固醇胶束化抑制率增加到41.88%(P<0.05),表明GA添加到鱼糜中经热处理和体外消化后仍保留了自身的生物活性。因此,适量没食子酸的添加能有效改善金线鱼鱼糜的热凝胶性能且能保留其功能活性,为新型功能性鱼糜制品的开发提供一定参考。

关键词: 金线鱼鱼糜;没食子酸;凝胶质构;凝胶微观结构;抗氧化活性;降胆固醇活性

Abstract: In this study, the effect of addition of gallic acid (GA) (0%–0.25%) on the gel properties, microstructure and intermolecular forces of surimi from Nemipterus virgatus, prepared by a two-step heating method, was investigated. The surimi was digested under in vitro gastrointestinal conditions and evaluated for antioxidant activity and cholesterol-lowering activity in order to determine the improving effect of GA addition on the functional properties of surimi gels. The results showed that addition of GA could improve the gel strength and texture properties, but worsen the whiteness of surimi gels. Surimi gels with 0.15% of GA had the best texture properties and highest whiteness and water-holding capacity as well as a dense microstructure, and the major chemical force maintaining the gels was disulfide bonds. The results of digestion in vitro showed that addition of GA increased the protein digestibility of surimi gels (P < 0.05), and enhanced the biological activity of the digested products (P < 0.05). The scavenging percentages of the digested surimi gel with 0.15% of GA toward 1,1-diphenyl-2-picrylhydrazine (DPPH) radical, 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical and hydroxyl radical were increased all 80% (P < 0.05), and the inhibition percentages toward cholesterol esterase and cholesterol micellization were increased to 50.82% and 41.88%, respectively (P < 0.05). These results indicated that surimi with added GA still retained its biological activity after heat treatment and in vitro digestion. Therefore, addition of an appropriate amount of GA can effectively improve the heat-induced gel properties of N. virgatus surimi while retaining its functional properties, which provides a basis for the development of new functional surimi products.

Key words: Nemipterus virgatus surimi; gallic acid; gel texture; gel microstructure; antioxidant activity; cholesterol-lowering activity

中图分类号: