任圆圆,何俊叶,刘成,王思瑶,孙朋朋

• 1:长江大学生命科学学院

摘要(Abstract)：

该研究旨在探讨外源添加物对肌原纤维蛋白凝胶特性的影响，以改善淡水鱼糜的性能。将泥鳅肌原纤维蛋白与不同含量(0%～25%)的低酯果胶和玉米淀粉混合制备复合胶，采用质构仪、色差分析仪、扫描电子显微镜和红外光谱仪对其性能进行研究。结果表明，加入低酯果胶后，凝胶硬度、强度和持水力显著升高，蒸煮损失显著降低；添加玉米淀粉后，凝胶强度和持水力显著提高。同时，低酯果胶添加量和玉米淀粉添加量分别为25%和10%时，凝胶网络结构最紧凑有序。红外结果显示，添加低酯果胶和玉米淀粉能促进热凝胶过程中β-折叠结构的形成。该研究结果可为泥鳅鱼糜的加工提供理论指导。

关键词(KeyWords)： 泥鳅;肌原纤维蛋白;凝胶;低酯果胶;玉米淀粉

Abstract:

Keywords:

基金项目(Foundation): 天津市自然科学基金重点项目(16JCZDJC34100);; 食品营养与安全国家重点实验室开放课题(SKLFNS-KF-202108);; 长江大学2022年度大学生创新创业训练计划项目(Yz2022233)

作者(Author): 任圆圆,何俊叶,刘成,王思瑶,孙朋朋

参考文献(References)：

• [1]ZHOU Y G,YANG H S.Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method[J].Food Chemistry,2019,277:327-335.
• [2]GAO X,YOU J,YIN S,et al.Simultaneous effect of high intensity ultrasound power,time,and salt contents on gelling properties of silver carp surimi[J].Food Chemistry,2023,403:134478.
• [3]CHEN J,CHEN L.Effects of chitosan-supplemented diets on the growth performance,nonspecific immunity and health of loach fish (Misgurnus anguillicadatus)[J].Carbohydrate Polymers,2019,225:115227.
• [4]蔡丽君，郑尧，郭全友，等.油炸工艺参数对即食泥鳅品质的影响[J].食品与发酵工业，2022,48(19):153-161.
• [5]徐毅.泥鳅肌原纤维蛋白功能性质及鱼糜凝胶特性的研究[D].重庆：西南大学，2016.
• [6]MI J,NI W,HUANG P,et al.Effect of acetylated distarch adipate on the physicochemical characteristics and structure of shrimp (Penaeus vannamei) myofibrillar protein[J].Food Chemistry,2022,373:131530.
• [7]BUDA U,PRIYADARSSHINI M B,MAJUMDAR R K,et al.Quality characteristics of fortified silver carp surimi with soluble dietary fiber:effect of apple pectin and konjac glucomannan[J].International Journal of Biological Macromolecules,2021,175:123-130.
• [8]HUNT A,GETTY K J K,PARK J W.Roles of starch in surimi seafood:a review[J].Food Reviews International,2009,25(4):299-312.
• [9]王轶男，程缘，迟玉杰.低酯果胶协同NaCl对全蛋液凝胶性质的影响[J].食品科学，2020,41(4):32-40.
• [10]MI H B,LI Y,WANG C,et al.The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi[J].Food Hydrocolloids,2021,112:106290.
• [11]YANG Z,WANG W,WANG H Y,et al.Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp (Ctenopharyngodon idellus)[J].Food Chemistry,2014,145:212-219.
• [12]WANG R H,GAO R C,XIAO F,et al.Effect of chicken breast on the physicochemical properties of unwashed sturgeon surimi gels[J].LWT-Food Science and Technology,2019,113:108306.
• [13]伍梦婷，郭娟娟，徐云强，等.木薯改性淀粉对鹅血凝胶特性的影响[J].食品工业科技，2019,40(6):95-99,113.
• [14]李丹辰，陈丽娇，梁鹏，等.木薯淀粉与木薯变性淀粉鱼糜加工性质的影响[J].中国粮油学报，2014,29(8):60-64.
• [15]胡爱军，于辉，郑捷，等.木薯淀粉对泥鳅肌原纤维蛋白凝胶特性的影响[J].天津科技大学学报，2020,35(4):21-25,30.
• [16]WU M C,LANIER T C,HAMANN D D.Thermal transitions of admixed starch/fish protein systems during heating[J].Journal of Food Science,1985,50(1):20-25.
• [17]WANG Y Q,ZHANG M,MUJUMDAR A S.Effect of cassava starch gel,fish gel and mixed gels and thermal treatment on structure development and various quality parameters in microwave vacuum-dried gel slices[J].Food Hydrocolloids,2013,33(1):26-37.
• [18]TANYAMON P,SOOTTAWAT B.Effect of gellan incorporation on gel properties of bigeye snapper surimi[J].Food Hydrocolloids,2018,77:746-753.
• [19]吴满刚，熊幼翔，陈洁.不同淀粉对肌纤维蛋白凝胶强度和微观结构的影响[J].食品工业科技，2010,31(9):95-98.
• [20]LI X X,FAN M C,HUANG Q L,et al.Effect of wet-media milling on the physicochemical properties of tapioca starch and their relationship with the texture of myofibrillar protein gel[J].Food Hydrocolloids,2020,109:106082.
• [21]KIM H W,MILLER D K,LEE Y J,et al.Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties[J].Meat Science,2016,117:63-67.
• [22]袁美兰，赵利，邹胜员，等.玉米淀粉和红薯淀粉对草鱼鱼糜凝胶性质的影响[J].食品科技，2011,36(10):120-123.
• [23]CANDO D,HERRANZ B,BORDERIAS A J,et al.Effect of high pressure on reduced sodium chloride surimi gels[J].Food Hydrocolloids,2015,51:176-187.
• [24]王聪.淀粉和亲水胶体对白鲢鱼鱼糜凝胶特性的增效作用研究[D].锦州：渤海大学，2019.
• [25]CAO Y Y,XIA T L,ZHOU G H,et al.The mechanism of high pressure-induced gels of rabbit myosin[J].Innovative Food Science and Emerging Technologies,2012,16:41-46.
• [26]FAN M C,HUANG Q L,ZHONG S Y,et al.Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees[J].Food Hydrocolloids,2019,96:604-616.
• [27]HU Y Q,LIU W J,YUAN C H,et al.Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase[J].Food Chemistry,2015,176:115-122.
• [28]戴意强，刘小莉，吴寒，等.不同凝固剂对大豆分离蛋白分子间作用力及蛋白质二级结构的影响[J].食品工业科技，2021,42(12):89-94.
• [29]LIN X P,YANG W G,XU D L,et al.Effect of electron irradiation and heat on the structure of hairtail surimi[J].Radiation Physics and Chemistry,2015,114:50-54.