魔芋胶对南美白对虾肌原纤维蛋白凝胶特性的影响

doi:10.7506/spkx1002-6630-20210822-286

食品科学 ›› 2022, Vol. 43 ›› Issue (12): 42-42.doi: 10.7506/spkx1002-6630-20210822-286

• 食品化学 • 上一篇

魔芋胶对南美白对虾肌原纤维蛋白凝胶特性的影响

孙乐常，周典颖，杜瀚，翁凌，缪松，刘光明，曹敏杰

（1.集美大学海洋食品与生物工程学院，福建厦门 361021；2.福建省海洋功能食品工程技术研究中心，福建厦门 361021；3.水产品深加工技术国家地方联合工程研究中心，福建厦门 361021；4.爱尔兰农业部Teagasc食品研究中心，爱尔兰科克 999014）

发布日期:2022-07-01
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0901004）

Effect of Konjac Glucomannan on Gelling Properties of Myofibrillar Protein from the Pacific White Shrimp Litopenaeus vannamei

SUN Lechang, ZHOU Dianying, DU Han, WENG Ling, MIAO Song, LIU Guangming, CAO Minjie

(1. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China;2. Fujian Province Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China;3. National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Xiamen 361021, China;4. Teagasc Food Research Centre, Ministry of Agriculture, Cork 999014, Ireland)

Published:2022-07-01

摘要/Abstract

摘要： 为探究魔芋胶（konjac glucomannan，KGM）对南美白对虾肌原纤维蛋白（shrimp myofibrillar protein，SMP）凝胶性能的影响，将KGM与SMP按不同比例（1∶50、1∶20、1∶10）进行复配制备复合凝胶体系SK50、SK20、SK10，通过测定表面疏水性、内源性荧光、浊度及粒径、流变学、红外光谱、蛋白变化及凝胶微观结构，研究复合体系的凝胶特性变化。结果表明，SMP及SMP-KGM复合体系的表面疏水性、浊度及粒径随着KGM添加量的增大而增大，流变学分析表明SMP及SMP-KGM复合体系均出现剪切稀化现象，且SK20的G’值最高，其凝胶的结构稳定性最好。红外光谱分析表明SMP及SMP-KGM复合体系组的光谱特征带相似，表明无明显的基团生成。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析表明KGM的加入并没有引起蛋白条带的明显变化，相较于未加热组，加热后样品中肌球蛋白重链、副肌球蛋白以及肌动蛋白的条带明显减弱，说明加热能促使三者发生热聚合反应。扫描电镜与分形维数分析表明，随着KGM添加量的增加，形成了致密有序的凝胶。结果表明，一定量的KGM添加能有效提升虾糜的凝胶特性，提高虾糜类产品品质。

关键词: 南美白对虾；肌原纤维蛋白；魔芋胶；凝胶特性；流变学特性

Abstract: In order to investigate the effect of konjac glucomannan (KGM) on the gelling properties of shrimp myofibrillar protein (SMP), composite gel systems were prepared with different ratios to KGM and SMP (1:50, 1:20 and 1:10, m/m), named as SK50, SK20 and SK10, respectively. The surface hydrophobicity, endogenous fluorescence, turbidity, particle size, rheological properties, Fourier transform infrared (FTIR) spectra, protein composition and microstructure of the composite systems were investigated. The results showed that the surface hydrophobicity, turbidity and particle size of SMP and SMP-KGM composite systems increases with increasing KGM addition. Rheological analysis showed that shear thinning occurred in both SMP and SMP-KGM composite systems, and the storage modulus (G’) value of SK20 was the highest, indicating that the gel network in SK20 had the highest structural stability. FT-IR analysis showed the characteristic spectral bands of SMP and SMP-KGM composite systems were similar. SDS-PAGE analysis showed that addition of KGM did not significantly change the bands of SMP. After heating, the band densities of myosin heavy chain, paramyosin and actin were significantly decreased compared with the unheated group, indicating that the three proteins underwent aggregation during heating. Scanning electron microscope and fractal dimension analysis showed the formation of a dense and ordered gel with increasing KGM content. In general, adding an appropriate amount of KGM can improve the gel strength, and the product quality of shrimp surimi.

Key words: Litopenaeus vannamei; myofibrillar protein; konjac glucomannan; gel properties; rheological properties

中图分类号:

孙乐常，周典颖，杜瀚，翁凌，缪松，刘光明，曹敏杰. 魔芋胶对南美白对虾肌原纤维蛋白凝胶特性的影响[J]. 食品科学, 2022, 43(12): 42-42.

SUN Lechang, ZHOU Dianying, DU Han, WENG Ling, MIAO Song, LIU Guangming, CAO Minjie. Effect of Konjac Glucomannan on Gelling Properties of Myofibrillar Protein from the Pacific White Shrimp Litopenaeus vannamei[J]. FOOD SCIENCE, 2022, 43(12): 42-42.

魔芋胶对南美白对虾肌原纤维蛋白凝胶特性的影响

Effect of Konjac Glucomannan on Gelling Properties of Myofibrillar Protein from the Pacific White Shrimp Litopenaeus vannamei

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