抗冻多肽协同谷氨酰胺转氨酶交联调控鱼糜凝胶的冻藏稳定性

doi:10.7506/spkx1002-6630-20250423-189

食品科学 ›› 2025, Vol. 46 ›› Issue (17): 70-74.doi: 10.7506/spkx1002-6630-20250423-189

• 食品化学 • 上一篇

抗冻多肽协同谷氨酰胺转氨酶交联调控鱼糜凝胶的冻藏稳定性

陈旭，张天瑞，卜帅，杨澳，项雷文，汪少芸，蔡茜茜

（1.福建技术师范学院福建省-印尼海洋食品联合研发中心，福建?福州 350300；2.福州大学生物科学与工程学院，福建?福州 350108）

发布日期:2025-08-18
基金资助:
福建省-印尼海洋食品联合研发中心开放基金项目（Y1-KF2301）；国家自然科学基金青年科学基金项目（32201965）

Combined Effect of Antifreeze Peptides and Transglutaminase on the Frozen Storage Stability of Surimi Gel

CHEN Xu, ZHANG Tianrui, BU Shuai, YANG Ao, XIANG Leiwen, WANG Shaoyun, CAI Xixi

(1. Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal University, Fuzhou 350300, China; 2. College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China)

Published:2025-08-18

摘要/Abstract

摘要： 为提高谷氨酰胺转氨酶（transglutaminase，TG）交联鱼糜凝胶冻藏稳定性，探究白鲢鱼鳞抗冻多肽（silver carp scale-derived antifreeze peptides，ScAFPs）协同TG交联对鱼糜凝胶冻藏过程中质构特性、凝胶性、白度、滴水损失、形态及微观结构的影响。研究发现，TG通过交联肌原纤维蛋白形成致密凝胶网络，而ScAFPs可有效抑制冻藏过程中冰晶生长引发的结构劣变。质构特性分析表明，2.0% ScAFPs与0.05% TG协同处理使鱼糜在冻藏28 d后，其凝胶硬度、弹性及强度等指标变化幅度均小于单纯0.05% TG组及由4.0%蔗糖和4.0%山梨糖醇组成的商业抗冻剂组；使白度值下降率较空白对照组降低37.50%，滴水损失减少63.25%；可抑制冰晶生长，使冰晶孔隙率增幅较空白对照组降低48.50%，且可有效调控凝胶皱缩和表面塌陷。本研究有助于理解ScAFPs协同TG调控鱼糜凝胶品质稳定性的作用机制，为开发新型冷冻鱼糜制品提供了理论依据和技术路径。

关键词: 鱼糜凝胶；冻藏；抗冻多肽；谷氨酰胺转氨酶；调控作用

Abstract: To enhance the frozen storage stability of surimi gels cross-linked with transglutaminase (TG), the synergistic effect of silver carp scale-derived antifreeze peptides (ScAFPs) combined with TG cross-linking on the texture properties, gel characteristics, whiteness, drip loss, morphology, and microstructure of surimi gels was investigated during frozen storage. The results demonstrated that TG promoted the formation of a compact gel network through cross-linking myofibrillar proteins, while ScAFPs effectively inhibited structural deterioration caused by ice crystal growth during frozen storage. Texture profile analysis revealed that the combination of 2.0% ScAFPs and 0.05% TG resulted in smaller variations in gel hardness, elasticity, and strength after 28 days of frozen storage compared with 0.05% TG alone and a commercial antifreeze formulation (4.0% sucrose + 4.0% sorbitol). The synergistic treatment reduced whiteness loss by 37.50% and decreased thawing drip loss by 63.25% compared with the control group. Microstructural analysis indicated that the combination of ScAFPs and TG effectively suppressed ice crystal growth, reducing the increase in ice crystal porosity by 48.50% compared with the control group, while mitigating gel shrinkage and surface collapse. This study helps to understand the mechanism by which ScAFPs synergize with TG to stabilize surimi gel quality during frozen storage, providing both a theoretical foundation and technical pathway for developing novel frozen surimi products.

Key words: surimi gel; frozen storage; antifreeze peptides; transglutaminase; regulatory effect

中图分类号:

TS251.92

陈旭，张天瑞，卜帅，杨澳，项雷文，汪少芸，蔡茜茜. 抗冻多肽协同谷氨酰胺转氨酶交联调控鱼糜凝胶的冻藏稳定性[J]. 食品科学, 2025, 46(17): 70-74.

CHEN Xu, ZHANG Tianrui, BU Shuai, YANG Ao, XIANG Leiwen, WANG Shaoyun, CAI Xixi. Combined Effect of Antifreeze Peptides and Transglutaminase on the Frozen Storage Stability of Surimi Gel[J]. FOOD SCIENCE, 2025, 46(17): 70-74.

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抗冻多肽协同谷氨酰胺转氨酶交联调控鱼糜凝胶的冻藏稳定性

Combined Effect of Antifreeze Peptides and Transglutaminase on the Frozen Storage Stability of Surimi Gel

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