鲟鱼鱼糜凝胶形成过程中的物理化学变化
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摘要
以鲟鱼为原料制备鲟鱼鱼糜凝胶,通过蛋白质组成、水分分布、傅里叶变换红外光谱、流变特性分析以及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析研究了鲟鱼鱼糜凝胶形成过程中的物理化学变化。结果表明:在鲟鱼鱼糜凝胶形成过程中,其盐溶性蛋白比例和水溶性蛋白比例均下降,不溶性蛋白比例上升;肌球蛋白重链、肌动蛋白含量均下降;鱼糜蛋白质的吸收峰在1 100 cm~(-1)附近发生红移;鲟鱼鱼糜的弛豫时间T_2有4个区间,加工后鱼糜凝胶对水分子的束缚力更大,黏弹性也更高;说明经过漂洗、擂溃和凝胶化处理后,鲟鱼鱼糜凝胶形成了致密的凝胶网状结构。本研究为进一步提高鲟鱼鱼糜凝胶的品质提供了理论依据。
The physicochemical changes of sturgeon surimi during its gelation were studied by protein composition, water distribution, Fourier transform infrared spectroscopy, rheological analysis and sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE). The results showed that during sturgeon surimi gelation, the proportion of salt-soluble protein and water-soluble protein decreased, and the proportion of insoluble protein increased. Myosin heavy chain and actin content decreased. The absorption peak of surimi protein was red-shifted near 1 100 cm~(-1). The T_2 relaxation time of sturgeon surimi was distributed in four regions. Surimi gelation resulted in greater water binding force and higher viscoelasticity, which indicates that after rinsing, chopping and gelation, a dense gel network structure can be formed. This study provides a theoretical basis for further improving the quality of sturgeon surimi gel.
The physicochemical changes of sturgeon surimi during its gelation were studied by protein composition, water distribution, Fourier transform infrared spectroscopy, rheological analysis and sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE). The results showed that during sturgeon surimi gelation, the proportion of salt-soluble protein and water-soluble protein decreased, and the proportion of insoluble protein increased. Myosin heavy chain and actin content decreased. The absorption peak of surimi protein was red-shifted near 1 100 cm~(-1). The T_2 relaxation time of sturgeon surimi was distributed in four regions. Surimi gelation resulted in greater water binding force and higher viscoelasticity, which indicates that after rinsing, chopping and gelation, a dense gel network structure can be formed. This study provides a theoretical basis for further improving the quality of sturgeon surimi gel.
引文
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[28]吕梁玉,罗华彬,吕鸣春,等.电子束辐照对梅鱼鱼糜化学作用力、流变及其凝胶特性的影响[J].食品科学,2018,39(19):7-12.DOI:107506/spkx1002-6630-201819002.
[29]BOURNE M.Food texture and viscosity:concept and measurement[M].New York:Academic Press,2002:94-96.
[30]PARK J W.Surimi and surimi seafood[M].3rd ed.Boca Raton:CRCPress,2013:72-73.
[2]李学鹏,刘慈坤,范大明,等.添加微细鲽鱼鱼骨泥对金线鱼鱼糜凝胶品质的影响[J/OL].(2018-01-22)[2018-03-06].http://kns.cnki.net/kcms/detail/11.2206.TS.20180122.1112.014.html.
[3]朱琳,金达丽,李星,等.不同溶液漂洗处理对淡水鱼糜品质的影响[J].食品科技,2018,43(1):129-133.DOI:10.13684/j.cnki.spkj.2018.01.023.
[4]袁凯,张龙,谷东陈,等.基于漂洗工艺探究白鲢鱼糜加工过程中蛋白质氧化规律[J].食品与发酵工业,2017,43(12):30-36.DOI:10.13995/j.cnki.11-1802/ts.014490.
[5]米红波,王聪,赵博,?等.6-姜酚对草鱼鱼糜凝胶特性及贮藏稳定性的影响[J].食品科学技术学报,2017,35(1):21-27.DOI:10.3969/j.issn.2095-6002.2017.01.004.
[6]张文婷,李婕,陈健.三聚磷酸盐提高罗非鱼鱼糜抗冻性研究[J].食品研究与开发,2018,39(8):15-19.DOI:10.3969/j.issn.1005-6521.2018.08.003.
[7]何进武,樊伟伟.糖基化大豆分离蛋白对鲤鱼鱼糜凝胶和乳化特性的影响[J].食品研究与开发,2018,39(6):23-27.DOI:10.3969/j.issn.1005-6521.2018.06.005.
[8]周晓华.鲟鱼子酱产业现状分析[J].水产学杂志,2015,28(4):48-52.DOI:10.3969/j.issn.1005-3832.2015.04.011.
[9]农业部渔业渔政管理局.中国渔业统计年鉴[M].北京:中国农业出版社,2018:25.
[10]武瑞赟,刘蕾,张金兰,等.鲟鱼硫酸软骨素对结直肠癌细胞抑制作用[J].食品科学,2017,38(21):223-229.DOI:10.7506/spkx1002-6630-201721036.
[11]董佳,胡嘉杰,王庆,等.液体浸渍冷冻对鲟鱼贮藏过程中品质的影响[J].食品科学,2017,38(5):281-287.DOI:10.7506/spkx1002-6630-201705046.
[12]陈细华,李创举,杨长庚,等.中国鲟鱼产业技术研发现状与展望[J].淡水渔业,2017,47(6):108-112.DOI:10.13721/j.cnki.dsyy.2017.06.016.
[13]李平兰,王洋,张黎,等.快速发酵鲟鱼肠技术[J].中国水产,2017(9):86.
[14]吴润锋,赵利,袁美兰,等.漂洗前后四大家鱼鱼糜品质的变化[J].食品科学,2014,35(9):132-136.DOI:10.7506/spkx1002-6630-201409027.
[15]马瑶兰,熊善柏,尹涛,等.斩拌方式和氯化钠浓度对白鲢鱼糜品质特性的影响[J].现代食品科技,2017,33(8):182-187.DOI:10.13982/j.mfst.1673-9078.2017.8.027.
[16]张晓栋,江虹锐,刘小玲.影响罗非鱼鱼糜凝胶性的工艺条件研究[J].食品科技,2016,41(8):114-120.DOI:10.13684/j.cnki.spkj.2016.08.030.
[17]SUN Bowen,ZHAO Yuanhui,YU Jingfen,et al.The combined efficacy of superchilling and high CO2 modified atmosphere packaging on shelf life and quality of swimming crab(Portunus trituberculatus)[J].Journal of Aquatic Food Product Technology,2017,26(6):655-664.DOI:10.1080/10498850.2016.1252822.
[18]GORNALL A G,BARDAWILL C J,DAVID M M.Determination of serum proteins by means of the biuret reaction[J].Journal of Biological Chemistry,1949,177(2):751-766.
[19]ZHANG L L,XUE Y,XU J,et al.Effects of high-temperature treatment(?100℃)on Alaska Pollock(Theragra chalcogramma)surimigels[J].Journal of Food Engineering,2013,115(1):115-120.DOI:10.1016/j.jfoodeng.2012.10.006.
[20]JI L,ZHANG T,FENG D D,et al.Dielectric properties and deacetylation of konjac glucomannan[J].Current Topics in Nutraceuticals Research,2015,13(4):267-274.
[21]JI L,XUE Y,ZHANG T,et al.The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels[J].Food Hydrocolloids,2017,63:77-84.DOI:10.1016/j.foodhyd.2016.08.011.
[22]LAEMMLI U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227:680-685.DOI:10.1038/227680a0.
[23]TORNBERG E.Effects of heat on meat proteins:implications on structure and quality of meat products[J].Meat Science,2005,70(3):493-508.DOI:10.1016/j.meatsci.2004.11.021.
[24]杨文鸽,张问,王小飞,等.用低场核磁共振研究盐溶液漂洗对带鱼鱼糜凝胶品质的影响[J].农业工程学报,2016,32(7):263-269.DOI:10.11975/j.issn.1002-6819.2016.07.037.
[25]TORNBERG E,WAHLGREN M,BR?NDUM J,et al.Pre-rigor conditions in beef under varying temperature-and pH-falls studied with rigometer,NMR and NIR[J].Food Chemistry,2000,69(4):407-418.DOI:10.1016/S0308-8146(00)00053-4.
[26]HUANG Yuting,LIAO Huifen,WANG Shunli,et al.Glycation and secondary conformational changes of human serum albumin:study of the FTIR spectroscopic curve-fitting technique[J].AIMS Biophysics,2016,3(2):247-260.DOI:10.3934/biophy.2016.2.247.
[27]PAL R.Viscosity and storage/loss moduli for mixtures of fine and coarse emulsions[J].Chemical Engineering Journal,1997,67(1):37-44.DOI:10.1016/S1385-8947(97)00011-9.
[28]吕梁玉,罗华彬,吕鸣春,等.电子束辐照对梅鱼鱼糜化学作用力、流变及其凝胶特性的影响[J].食品科学,2018,39(19):7-12.DOI:107506/spkx1002-6630-201819002.
[29]BOURNE M.Food texture and viscosity:concept and measurement[M].New York:Academic Press,2002:94-96.
[30]PARK J W.Surimi and surimi seafood[M].3rd ed.Boca Raton:CRCPress,2013:72-73.