摘要
研究两段法加热模式对添加葡萄糖氧化酶鲢鱼糜凝胶特性的影响。结果表明,在凝胶化阶段,高温短时(40℃、1 h)模式下,鱼糜凝胶强度、持水性、白度和不易流动水含量最高,且自由水含量最低,凝胶网络结构最致密;十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDSPAGE)图谱显示,在高温短时(40℃、1 h)模式下,肌球蛋白重链(myosin heavy china,MHC)条带强度降低,说明此时蛋白降解较多。在熟化阶段时,微波加热鱼糜凝胶的凝胶强度、持水性和白度最高,三氯乙酸-溶解肽含量、自由水含量和孔隙当量直径最小,形成了有序致密的三维网络结构;SDS-PAGE图谱显示,相比水浴加热,微波加热下MHC条带强度更高,说明微波加热促进了二硫键的形成。因此,适宜的加热模式能改善鱼糜凝胶的品质。
The effect of two-stage heating mode on the properties of silver carp surimi gel added with glucose oxidase(GOD)was studied.The results showed that at the gelation stage,the gel strength,water-holding capacity,whiteness and immobile water content of surimi were the highest under the high-temperature short-time(40℃/1 h)mode,and the free water content was the lowest,and the gel network formed was the most compact.The sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)pattern showed that the strength of myosin heavy chain(MHC)was reduced under the high-temperature short-time mode,suggesting that the protein was degraded more under this condition.At the maturation stage,microwave heating provided the highest gel strength,water-holding capacity and whiteness and the smallest trichloroacetic acid(TCA)-soluble peptide content,free water content and equivalent pore size,and resulted in the formation of an orderly and dense three-dimensional network.The SDS-PAGE pattern showed that compared with water bath heating,the intensity of MHC was higher under microwave heating,suggesting that microwave heating promotes the formation of disulfide bonds.Therefore,a suitable heating mode can improve the quality of surimi gel.
作者
程梦颖
张海萍
刘友明
熊善柏
CHENG Mengying;ZHANG Haiping;LIU Youming;XIONG Shanbai(National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第14期8-13,共6页
Food Science
基金
国家自然科学基金面上项目(31871835)
财政部和农业部:国家现代农业产业技术体系项目(CARS-45-28)。
关键词
鲢
加热模式
凝胶特性
凝胶化温度
微波加热
silver carp
heating mode
gel properties
gelation temperature
microwave heating
