文献类型：期刊文献

中文题名：不同原淀粉对金线鱼鱼糜凝胶品质的影响及其分子机制

英文题名：Effect and Molecular Mechanism of Different Starches on Gel Quality of Nemipterus virgatus Surimi Gel

作者：黄晓冰[1];洪鹏志[1,2];周春霞[1,2];宋春勇[1];张若兰[1];马焕塔[1]

机构：[1]广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋食品工程技术研究中心/广东省现代农业科技创新中心/广东省海洋生物制品工程实验室,广东湛江524088;[2]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：2024

卷号：44

期号：1

起止页码：133

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：北大核心2023、CSTPCD、、CSCD_E2023_2024、北大核心、CSCD

基金：湛江市海洋经济创新发展示范市建设项目(XM-202008-01B1);南方海洋科学与工程重点实验室(湛江)资助项目(ZJW-2019-07)。

语种：中文

中文关键词：金线鱼鱼糜;薯类淀粉;凝胶特性;分子间作用力;蛋白构象

外文关键词：Nemipterus virgatus surimi;tuber starch;gel properties;intermolecular forces;protein conformation

中文摘要：【目的】以冷冻金线鱼(Nemipterus virgatus)鱼糜为原料,比较不同淀粉对鱼糜凝胶品质的影响,探讨淀粉改善鱼糜凝胶品质的机理。【方法】在金线鱼鱼糜中分别以质量分数15.0%的比例加入木薯淀粉、马铃薯淀粉、玉米淀粉和小麦淀粉,制备鱼糜凝胶,分析鱼糜凝胶的白度值、质构特性、持水性、蒸煮损失率、水分分布状态、分子间作用力,用光学显微镜和扫描电镜观察凝胶的微观结构。【结果】添加4种淀粉均可明显改善鱼糜凝胶的凝胶强度、硬度、弹性、咀嚼性和持水性(P <0.05),且薯类淀粉的添加对质构和持水性的改善效果更为明显。微观结构观察显示,淀粉在鱼糜凝胶网络中主要起填充作用。同时,加热糊化的淀粉促使肌原纤维蛋白分子由α-螺旋向β-折叠和β-转角结构转变,增强分子间的氢键和疏水相互作用,使凝胶网络结构更加致密。相关性分析进一步证实,凝胶强度与氢键、疏水相互作用和β-转角含量呈正相关,与α-螺旋含量呈负相关。与对照组比较,添加木薯淀粉和马铃薯淀粉的鱼糜凝胶蛋白质的α-螺旋结构比例分别降低50.41%和35.39%,维持凝胶三维网络结构的氢键和疏水相互作用明显增强。【结论】支链淀粉含量高的薯类淀粉更适合作为鱼糜制品的淀粉类外源添加物。

外文摘要：【Objective】The aim of this paper is to study the effects of four starches on quality of Nemipterus virgatus surimi gel,and analyze the mechanism of the starches improving the quality of surimi gel.【Method】Tapioca starch,potato starch,corn starch,and wheat starch were added to N.virgatus surimi,respectively,and the starches’mass fraction in surimi was 15.0%when surimi gel were prepared. The whiteness value, texture characteristics, water retention, cooking loss rate, water distribution state, intermolecular force of surimi gel were analyzed, and the microstructure of gel was observed with optical microscope and scanning electron microscope. 【Result】 The addition of four kinds of starch could significantly improve the gel strength, hardness, springiness, chewiness and water holding capacity of the surimi gel (P < 0.05). Especially, the addition of tuber starch had a more obvious effect on the improvement of texture and water retention. The results of light microscope and scanning electron microscopy showed that the starch mainly played a filling role in the surimi gel network structure. At the same time, the gelatinized starch induced the transformation of myofibrillar protein molecules from α -helix to β -sheet and β -turn structures, which enhanced the hydrogen bond and hydrophobic interaction between the molecules, and promoted the formation of dense gel network structure. Correlation analysis further confirmed that the gel strength was positively correlated with the hydrogen bond, hydrophobic interaction and β-turn content, and negatively correlated with the α-helix content. Compared with the control group, the α -helix structure content of protein in surimi gel with tapioca starch and potato starch decreased by 50.41% and 35.39% respectively, and the hydrogen bond and hydrophobic interaction to maintain the three-dimensional gel network structure were significantly enhanced. 【Conclusion】Therefore, tuber starch with higher amylopectin content is more suitable to be used as exogenous starch additive in surimi products.