摘要
为改善鱿鱼鱼糜制品的凝胶特性,优化玉米变性淀粉(乙酰化二淀粉磷酸酯(acetylated distarch phosphate,ADSP))和非肌肉蛋白(蛋清蛋白(egg white protein,EWP)、大豆分离蛋白(soy protein isolate,SPI))的添加量,并分析玉米变性淀粉协同非肌肉蛋白(ADSP-EWP-SPI,AES)对鱿鱼鱼糜制品的质构、分子间作用力、蛋白质二级结构、微观结构的影响,探究AES改善鱿鱼鱼糜制品凝胶品质的机理。结果表明:ADSP、EWP和SPI添加量分别为10%、7%和6%时,鱿鱼鱼糜制品的凝胶特性最好;与对照组相比,添加玉米变性淀粉和非肌肉蛋白后,鱿鱼鱼糜制品中蛋白质的无规卷曲和α-螺旋相对含量下降,β-折叠和β-转角相对含量增加,添加AES有利于热凝胶过程中β-折叠和β-转角结构的保留,促进蛋白质之间的疏水相互作用,形成更加致密的鱼糜凝胶网络结构,提高鱿鱼鱼糜制品的凝胶强度和持水性。相关性分析显示,鱿鱼鱼糜制品的凝胶强度和持水性、疏水相互作用、β-转角及不易流动水相对含量均呈极显著正相关(P<0.01),与自由水相对含量和无规卷曲相对含量呈极显著负相关(P<0.01)。因此,添加10%ADSP、7%EWP和6%SPI通过影响鱿鱼鱼糜制品中的蛋白质二级结构和水分分布,改善了鱿鱼鱼糜制品的凝胶品质。
To improve the gel properties of squid surimi products,we optimized the addition of modified corn starch acetylated distarch phosphate(ADSP)and the non-muscle proteins egg white protein(EWP)and soy protein isolate(SPI),and we evaluated the effects of the addition of ADSP,EWP and SPI on the texture,intermolecular force,protein secondary structure and microstructure of squid surimi products.Furthermore,we explored the mechanism by which modified starch and non-muscle protein improve the gel quality of squid surimi products.The results showed that the gel properties of squid surimi products with 10%ADSP,7%EWP and 6%SPI were the best.Compared with the control group,the addition of modified starch or non-muscle protein decrease the relative contents of random coil andα-helix in proteins,and increased the contents ofβ-sheet andβ-turn.Their combined addition was beneficial for the retention ofβ-sheet andβ-turn structures during the gelation process,and promoted the hydrophobic interaction between proteins,resulting in the formation of a denser gel network structure,which in turn improved the gel strength and water holding capacity of squid surimi products.Correlation analysis showed that the gel strength and water holding capacity,hydrophobic interaction,and relative contents ofβ-turn and immobilized water of squid surimi products were significantly positively correlated with each other(P<0.01),and significantly negatively correlated with the contents of free water and random coil(P<0.01).Therefore,the addition of 10%ADSP,7%EWP and 6%SPI improved the gel quality of squid surimi products by affecting protein secondary structure and water distribution.
作者
张晓慧
郭全友
郑尧
包海蓉
魏帮鸿
庄小妹
杨絮
ZHANG Xiaohui;GUO Quanyou;ZHENG Yao;BAO Hairong;WEI Banghong;ZHUANG Xiaomei;YANG Xu(Key Laboratory of Oceanic and Polar Fisheries,Ministry of Agriculture and Rural Affairs,East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第20期43-52,共10页
Food Science
基金
“十三五”国家重点研发计划“蓝色粮仓科技创新”专项(2020YFD0901203)
中国水产科学研究院基本科研业务费资助项目(2020TD68)。
关键词
鱿鱼鱼糜
玉米变性淀粉
非肌肉蛋白:凝胶特性
蛋白构象
squid surimi
modified corn starch
non-muscle proteins
gel properties
protein conformation
