食品科学 ›› 2021, Vol. 42 ›› Issue (3): 21-29.doi: 10.7506/spkx1002-6630-20200103-028

• 基础研究 • 上一篇    下一篇

盐质量分数对鱼头汤熬煮过程中微纳米颗粒形成的影响

翟争妍,樊馨怡,陶宁萍   

  1. (1.上海海洋大学食品学院,上海 201306;2.上海水产品加工及贮藏工程技术研究中心,上海 201306)
  • 发布日期:2021-02-25
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400202-8)

Effect of Salt Concentration on the Formation of Micro/Nano Particles in Tuna Head Soup

ZHAI Zhengyan, FAN Xinyi, TAO Ningping   

  1. (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China)
  • Published:2021-02-25

摘要: 目的:探究盐质量分数对金枪鱼头汤熬煮过程中微纳米颗粒(micro/nano particles,MNPs)形成的影响。方法:在优化的鱼水质量比1∶8、油煎时间40 s、油煎温度120 ℃、熬煮时间150 min条件下熬煮鱼头汤,探究不同的加盐质量分数(0.3%、0.4%、0.5%、0.6%、0.7%)对熬煮鱼头汤中营养物质迁移的影响;利用纳米粒度电位仪分析盐质量分数对鱼头汤熬煮过程中MNPs形成的影响;通过光学显微镜和激光共聚焦显微镜结合分子荧光标记研究盐质量分数对熬煮鱼头汤中MNPs形态变化及其各组分之间相互作用的影响。结果表明,在加盐质量分数为0.5%的条件下,汤中营养物质的溶出量达到最大。纳米粒度电位仪分析结果显示,不同盐质量分数对MNPs的平均粒径、聚合物分散性指数和Zeta-电位有显著影响(P<0.05)。当加盐质量分数为0.5%时,MNPs的尺寸最小。加盐能促进汤中MNPs的形成,当盐质量分数为0.5%时,汤中形成了具有稳定双分子层、平均粒径为(519.10±3.11)nm的MNPs。激光共聚焦显微镜观察结果显示,Cl-渗透进入MNPs的中心并与甘油三酯结合,Na+则与分布在MNPs外围的电负性多糖结合并抵消其负电荷。在适宜盐质量分数下,熬煮的金枪鱼头汤中营养物质的迁移量达到最大,熬汤过程由甘油三酯、磷脂、蛋白质和糖基化分子(糖脂和糖蛋白)自组装形成的MNPs稳定性也达到最大,营养物质在汤中的稳定性增加。

关键词: 金枪鱼头汤;盐质量分数;物质迁移;微纳米颗粒;激光共聚焦显微镜

Abstract: The purpose of this study was to investigate the effects of different salt concentrations (0.3%, 0.4%, 0.5%, 0.6% and 0.7%) on the formation of micro/nano particles (MNPs) in tuna head soup, prepared under the following conditions: shallow frying 120 ℃ for 40 s and then boiling for 150 min in an eight-fold excess of water. The migration of nutrients from fish head into soup was investigated, and the formation of MNPs during the boiling process was analyzed using a Zetasizer nano ZEN 3600. Furthermore, the morphology of MNPs was observed by optical microscopy, and the interactions among MNPs components were studied by the combined use of laser scanning confocal microscopy and fluorescence labelling. The amount of dissolved nutrients in the soup reached a maximum value at 0.5% salt concentration. The results of Zetasizer nano ZEN 3600 showed that the average particle size, polymer dispersity index (PDI), and zeta-potential value of MNPs were significantly affected by salt concentration (P < 0.05). MNPs had the smallest size at 0.5% salt concentration. These results demonstrated that salt could promote the formation of MNPs in the soup. Moreover, at 0.5% salt concentration, MNPs had an average particle size of (519.1 ± 3.11) nm and formed a stable spherical bilayer in the soup. Cl- was found to permeate into the core of MNPs to bind to triglycerides. Meanwhile, Na+ bound to electronegative polysaccharide molecules dispersed around the surface of MNPs, counteracting the negative charges. At an appropriate salt concentration, the migration of nutrients from fish head into soup reached a maximum value, and so did the stability of MNPs formed by self-assembling of triglycerides, phospholipids, proteins, and glycosylated molecules (glycoproteins and glycolipids) being beneficial to improve the stability of nutrients in the soup.

Key words: tuna head soup; salt concentration; substances migration; micro/nano particles; laser scanning confocal microscope

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