刘莹,谢霞婷,欧妍,车桂香,卢思思,杨子毅,马瑞东,刘小玲

• 1:广西大学轻工与食品工程学院

摘要(Abstract)：

为实现墨鱼糜减盐并提高凝胶品质，以墨鱼为原料，分析了鸭蛋在食盐腌制过程中蛋清成分和凝胶性能的变化，以及咸蛋清的添加对墨鱼糜凝胶特性(质构、凝胶强度、持水性)的影响，并从肌原纤维蛋白和内源酶两个方面对影响机制进行研究。结果表明，咸蛋清在腌制过程中盐含量上升，蛋白质含量和胰蛋白酶抑制活性下降。在墨鱼浆中添加相同质量比的水、食盐水和咸蛋清后，所制得的墨鱼糜得率提升，但稀释作用使得墨鱼糜的凝胶性能呈现随添加物质量比的增加而下降的趋势，相比较而言，咸蛋清添加组凝胶品质优于盐水添加组和水添加组，且当添加6.25%咸蛋清时，其凝胶性能不降反升，较空白组(添加2%盐擂溃)更好。粒径、Zeta电位、游离巯基、光谱学及分子间作用力结果表明，咸蛋清的加入使得溶液蛋白质间的静电引力增强，促进了蛋白质间相互靠近，同时提高了离子键和疏水相互作用的含量，促进了巯基向二硫键转变、β-转角和无规则卷曲向β-折叠转变，使得溶液的紫外吸收峰强度和内源荧光强度上升，紫外光谱发生明显的红移。扫描电子显微镜结果显示，添加咸蛋清的蛋白凝胶网络结构更加致密，孔洞和缝隙均明显减少。内源酶活性结果显示，咸蛋清的加入提高了转谷氨酰胺酶的酶活，降低了组织蛋白酶L的酶活。综上所述，咸蛋清的加入不仅改变了墨鱼肌原纤维蛋白的构象和所处环境，而且影响了墨鱼体内的内源酶活性，从而对墨鱼糜的凝胶性能产生有利影响。因此，添加适量的咸蛋清可通过影响肌原纤维蛋白和内源酶，从而改善鱼糜的凝胶品质。

关键词(KeyWords)： 咸蛋清;墨鱼;凝胶;肌原纤维蛋白;内源酶

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 刘莹,谢霞婷,欧妍,车桂香,卢思思,杨子毅,马瑞东,刘小玲

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