磷酸化海参肽螯合锌对鲅鱼鱼糜凝胶特性的影响

doi:10.7506/spkx1002-6630-20240716-173

食品科学 ›› 2025, Vol. 46 ›› Issue (10): 70-78.doi: 10.7506/spkx1002-6630-20240716-173

磷酸化海参肽螯合锌对鲅鱼鱼糜凝胶特性的影响

董诺，翟瑞意，胡冰，李雨函，马堃，赵爽，韩玲钰，李婷婷

（大连民族大学生命科学学院，生物技术与资源利用教育部重点实验室，辽宁大连 116600）

出版日期:2025-05-25 发布日期:2025-05-07
基金资助:
“十四五”国家重点研发计划重点专项（2023YFF1103504）

Effect of Zinc-Chelating Phosphorylated Sea Cucumber Peptides on Gel Properties of Mackerel Surimi

DONG Nuo, ZHAI Ruiyi, HU Bing, LI Yuhan, MA Kun, ZHAO Shuang, HAN Lingyu, LI Tingting

(Key Laboratory of Biotechnology and Resource Utilization, Ministry of Education, College of Life Sciences, Dalian Minzu University, Dalian 116600, China)

Online:2025-05-25 Published:2025-05-07

摘要/Abstract

摘要： 探究磷酸化修饰对海参肽螯合锌离子能力及其对鲅鱼鱼糜凝胶特性的影响。通过孵育磷酸化海参肽，螯合不同浓度的锌离子，制备磷酸化海参肽-锌螯合物，通过测定并分析分子质量分布、氨基酸组成、傅里叶变换红外光谱、紫外光谱、荧光光谱、锌螯合能力、分子粒径、多肽二级结构和表面疏水性等，对产物进行表征。将磷酸化海参肽及其锌螯合物添加到鲅鱼鱼糜中，进一步探讨磷酸化海参肽-锌螯合物对鲅鱼鱼糜凝胶质构特性、微观结构和风味的影响。结果表明，磷酸化海参肽与5 mmol/L硫酸锌溶液的质量比为1∶1时，结构性质发生明显改变，产物的锌螯合能力明显增强。将产物添加到鲅鱼鱼糜中，使鱼糜凝胶的弹性、硬度、咀嚼度、黏性、黏聚性均达到最大值（0.98、7 979.10 N、4 479.42 mJ、8 032.10 N·s/m2、0.92）并起到提鲜效果。且在锌离子的作用下，肌球蛋白重链通过交联作用形成较大聚集体，凝胶微观结构均匀、致密。因此，将磷酸化海参肽-锌螯合物添加到鱼糜中可有效改善鲅鱼鱼糜的凝胶特性。

关键词: 锌离子；磷酸化海参肽；鲅鱼鱼糜；微观结构；凝胶特性

Abstract: This study aimed to explore the effect of phosphorylation on the zinc-chelating capacity of sea cucumber peptides and the gel properties of mackerel surimi. Zinc-chelating peptides were prepared by incubating 50 mg/mL phosphorylated sea cucumber peptides with different concentrations of 5 mmol/L zinc sulfate and characterized for molecular mass distribution, amino acid composition, Fourier transform infrared (FTIR) spectra, ultraviolet-visible (UV-Vis) spectra, fluorescence spectra, zinc-chelating capacity, molecular particle size, secondary structure, and surface hydrophobicity. Meanwhile, NaCl, ZnSO4, the phosphorylated peptides, and their zinc chelates were added separately to mackerel surimi to study the effects of zinc-phosphopeptide chelates on the texture properties, microstructure, and flavor of mackerel surimi. The results showed that chelation with zinc sulfate at a mass ratio of 1:1 resulted in significant structural changes in the phosphopeptides, and the zinc-chelating capacity was significantly enhanced. Addition of the resulting product to mackerel surimi resulted in the maximum elasticity (0.98), hardness (7 979.10 N), chewiness (4 479.42 mJ), viscosity (8 032.10 N·s/m2), and cohesiveness (0.92), as well as in the highest umami intensity. Under the action of zinc ions, myosin heavy chains formed large aggregates through cross-linking, resulting a uniform and dense gel microstructure. Therefore, the addition of zinc-chelating phosphorylated sea cucumber peptides mackerel surimi could significantly improve its gel properties.

Key words: zinc ion; phosphorylated sea cucumber peptides; mackerel surimi; microstructure; gel properties

中图分类号:

TS254.1

董诺，翟瑞意，胡冰，李雨函，马堃，赵爽，韩玲钰，李婷婷. 磷酸化海参肽螯合锌对鲅鱼鱼糜凝胶特性的影响[J]. 食品科学, 2025, 46(10): 70-78.

DONG Nuo, ZHAI Ruiyi, HU Bing, LI Yuhan, MA Kun, ZHAO Shuang, HAN Lingyu, LI Tingting. Effect of Zinc-Chelating Phosphorylated Sea Cucumber Peptides on Gel Properties of Mackerel Surimi[J]. FOOD SCIENCE, 2025, 46(10): 70-78.

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磷酸化海参肽螯合锌对鲅鱼鱼糜凝胶特性的影响

Effect of Zinc-Chelating Phosphorylated Sea Cucumber Peptides on Gel Properties of Mackerel Surimi

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