改性魔芋葡甘聚糖的疏水性对鱼糜凝胶特性的影响OA北大核心CSTPCD
Effect of the Hydrophobicity of Modified Konjac Glucomannan on the Characteristics of Surimi Gel
以接触角60.6°的魔芋葡甘聚糖(konjac glucomannan,KGM)为原料,制备脱乙酰魔芋葡甘聚糖(de-acetylated konjac glucomannan,DKGM)(接触角42.7°和53.5°)和羧甲基化魔芋葡甘聚糖(carboxymethlated konjac glucomannan,CKGM)(接触角68.5°和72.7°),研究改性KGM的疏水性对白鲢鱼糜凝胶特性的影响.结果表明:添加KGM的鱼糜凝胶的白度为78.20,添加DKGM、CKCM组分别为76.77~76.83和75.75~75.97;添加DKGM鱼糜凝胶的凝胶强度相比KGM组分别提升50%、73%,而添加CKGM鱼糜凝胶强度则分别提升60%、43%;硬度、弹性、内聚性、咀嚼性、回复性和持水性的变化与凝胶强度的变化趋势一致;随着疏水性的增大,DKGM鱼糜凝胶的化学作用力增强、α-螺旋相对含量降低、β-折叠相对含量增加、肌球蛋白的热稳定性增加、网络结构更为致密,CKGM鱼糜凝胶以上特性的变化趋势与DKGM相反.综上,KGM的改性方式和疏水性共同影响鱼糜凝胶特性.
Konjac glucomannan(KGM)with a contact angle 60.6° was used as raw material to prepare de-acetylated konjac glucomannan(DKGM)(contact angles of 42.7° and 53.5°)and carboxymethylated konjac glucomannan(CKGM)(contact angles of 68.5° and 72.7°).The effect of the hydrophobicity of modified KGM on the characteristics of silver carp surimi gel was studied.The results showed that the whiteness of the surimi gel added with KGM was 78.20,and the whiteness of the surimi gels added with DKGM and CKCM was 76.77-76.83 and 75.75-75.97,respectively.Compared with KGM,addition of DKGM with contact angles of 42.7° and 53.5° increased the gel strength of surimi by 50%and 73%,respectively;addition of CKGM with contact angles of 68.5° and 72.7° increased the gel strength of surimi by 60%and 43%,respectively.The changes of hardness,elasticity,cohesiveness,chewiness,resilience and water-holding capacity were consistent with the changing trend of gel strength.With the increase in DKGM's hydrophobicity,the chemical interactions of the surimi gel added DKGM increased,the relative content of α-helix decreased,the relative content of β-sheet increased,the thermal stability of myosin increased,and the network structure became denser.The opposite results were observed with the addition of CKGM.The above results indicate that the modification method and hydrophobicity of KGM jointly affect the gel properties of surimi.
龙康源;张思瑾;Yongsawatdigul JIRAWAT;尹涛;尤娟;刘茹;马华威
华中农业大学食品科技学院,湖北 武汉 430070苏兰拉里理工大学农业系食品技术学院,泰国 呵叻府 30000华中农业大学食品科技学院,湖北 武汉 430070||国家大宗淡水鱼加工技术研发分中心(武汉),湖北 武汉 430070广西壮族自治区水产科学研究院,广西 南宁 530021
轻工业
改性多糖魔芋葡甘聚糖疏水性鱼糜凝胶特性
modified polysaccharideskonjac glucomannanhydrophobicitycharacteristics of surimi gel
《肉类研究》 2024 (007)
1-7 / 7
国家现代农业产业技术体系建设专项(CARS-45);广西重点研发计划项目(AB23026035;AB23026134)
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