肉类研究2024，Vol.38Issue(7)：15-21,7.DOI:10.7506/rlyj1001-8123-20240417-086
多糖疏水性对鱼糜凝胶特性的影响
Effects of the Hydrophobicity of Polysaccharides on the Properties of Surimi Gel
摘要
Abstract
To process high-quality surimi products,this study investigated the effect of adding polysaccharides with five different degrees of hydrophobicity(contact angles of oligofructose,inulin,potato starch,glutinous rice starch,and wheat fiber were 19.2°,30.2°,39.1°,72.8°,and 101.9°,respectively)to surimi on its gelation properties.The results showed that with the increase in the hydrophobicity of polysaccharides,the strength,hardness,elasticity,chewability and water-holding capacity of surimi gel increased first and then decreased.When adding potato starch with a contact angle of 39.1°,the values of above indicators are the highest,which increased by 26%,14%,1.02%,10%,and 8%compared to the blank group without added polysaccharides,respectively.The brightness(L*)and whiteness of surimi gel decreased with the increase in the hydrophobicity of polysaccharides.In addition,the denaturation temperature and enthalpy value of myosin in surimi first increased and then decreased.Likewise,the degree of transformation of protein secondary structure in surimi gel from α-helix to β-sheet,the intensity of chemical forces(ionic bonds,hydrophobic interactions,and disulfide bonds),and the density of the network structure all increased first and then decreased.Overall,when adding polysaccharides with a contact angle of around 40° most effectively improved the gelation properties of surimi.关键词
鲢鱼糜/多糖/疏水性/凝胶特性/二级结构/微观结构Key words
silver carp surimi/polysaccharides/hydrophobicity/gel properties/secondary structure/microstructure分类
轻工纺织引用本文复制引用
龙康源,张思瑾,尹涛,尤娟,刘茹,马华威..多糖疏水性对鱼糜凝胶特性的影响[J].肉类研究,2024,38(7):15-21,7.基金项目
广西重点研发计划项目(AB23026035 （）
AB23026134) （）
