文献类型：期刊文献

中文题名：条斑紫菜多糖对白鲢鱼鱼糜凝胶特性及抗氧化活性的影响

英文题名：Effects of Porphyra yezoensis polysaccharides on gel characteristics and antioxidant activity of Hypophthalmichthys molitrix surimi

作者：汲晨洋[1,2,3];胡晓[2,3];吉宏武[1];陈胜军[2];李来好[2];戚勃[2];邓建朝[2];潘创[2];杨贤庆[2,3]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]中国水产科学研究院南海水产研究所,农业农村部水产品加工重点实验室/国家水产品加工技术研发中心,广东广州510300;[3]海洋食品精深加工关键技术省部共建协同创新中心(大连工业大学),辽宁大连116034

年份：2022

卷号：48

期号：19

起止页码：144

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、CSCD2021_2022、北大核心、CSCD、北大核心2020

基金：广东省重点领域研发计划资助项目(2021B0202060001);国家现代农业产业技术体系项目(CARS-50);中国水产科学研究院基本科研业务费项目(2020TD69);中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金资助项目(2021SD06)。

语种：中文

中文关键词：白鲢鱼鱼糜;紫菜多糖;凝胶特性;持水性;微观结构;蛋白构象;抗氧化活性

外文关键词：silver carp surimi;Porphyra polysaccharide;gel properties;water-holding capacity;microstructure;protein conformation;antioxidant activity

中文摘要：为改善鱼糜制品品质,研究了紫菜多糖对白鲢鱼鱼糜凝胶特性、水分状态、微观结构、蛋白质二级结构及抗氧化活性的影响。结果表明,添加0.4%(质量分数,下同)的紫菜多糖可显著改善鲢鱼鱼糜凝胶强度、质构特性和持水性,白度在可接受范围内。水分状态结果表明,添加紫菜多糖可缩短鱼糜凝胶弛豫时间T,并使部分自由水转化为束缚水。在扫描电镜下观察到,添加0.4%多糖的鱼糜具有最均匀致密的三维凝胶网络结构。但过量的多糖会干扰与蛋白质分子之间的相互作用,破坏凝胶网络结构,导致凝胶品质下降。傅里叶变换红外光谱分析证实,多糖添加量为0%~0.4%时,α-螺旋含量显著下降,β-转角含量增加(P<0.05);当添加量超过0.4%后,α-螺旋含量逐渐回升,β-转角呈相反趋势。抗氧化实验表明,添加紫菜多糖的鱼糜凝胶与对照组相比表现出更加优异的DPPH自由基、·OH和ABTS阳离子自由基清除能力,且以剂量依赖性方式抑制蛋白质氧化。

外文摘要：In this study,Porphyra polysaccharide was used as an exogenous additive to improve the quality of surimi products.The effects of Porphyra polysaccharide on the gel properties,water status,microstructure,protein secondary structure,and antioxidant activity of silver carp(Hypophthalmichthys molitrix)surimi were investigated.The results showed that the addition of 0.4%(mass ratio)Porphyra polysaccharide significantly improved the gel strength,textural properties,and water holding capacity(WHC)of silver carp surimi,and the whiteness was acceptable.The result of the water state illustrated that the addition of Porphyra polysaccharides could shorten the gel relaxation time Tof surimi and convert part of free water into bound water.Scanning electron microscopy demonstrated that the surimi with 0.4%polysaccharide addition had the most uniform and dense three-dimensional gel network structure.However,excessive polysaccharides interfered with the interaction with protein molecules,disrupting the gel network structure and leading to a decrease in gel quality.FT-IR analysis confirmed that theα-helix content decreased significantly and theβ-turn content increased(P<0.05)in the range of 0%-0.4%of polysaccharide addition.When the addition amount exceeded 0.4%,theα-helix content gradually rebounded,however,theβ-turn showed the opposite trend.Antioxidation experiments indicated that the surimi gels supplemented with Porphyra polysaccharides exhibited the more excellent scavenging ability of DPPH radicals,hydroxyl radicals,and ABTS cationic radicals.It could also inhibit protein oxidation in a dose-dependent manner compared with the control group.