食品工业科技2025，Vol.46Issue(6)：93-101,9.DOI:10.13386/j.issn1002-0306.2024030444
仙草多糖对冻藏鱼糜肌原纤维蛋白结构和理化性质及鱼糜凝胶特性的影响
Influence of Hsian-tsao Polysaccharide on Structural and Physico-chemical Properties of Myofibrillar Proteins in Frozen Surimi and Its Gel Characteristics
摘要
Abstract
Addressing the issue of gel degradation in frozen surimi triggered by protein denaturation,this study employed a conventional commercial cryoprotectant blend(4％sucrose+4％sorbitol)as a control to examine the effects of adding Hsian-tsao polysaccharide HTP(0％,1％,1.5％,2％,4％,w/w)on the structural and physicochemical properties(including surface hydrophobicity,turbidity,SDS-PAGE profiles,and fluorescence spectroscopy)of myofibrillar proteins(MP)as well as the gel characteristics(including inferred from Fourier transform infrared spectroscopy,electronic tongue analysis,water-holding capacity,gel firmness,and cooking loss)of frozen surimi during 0,30,and 60 d of storage.The findings demonstrated that,as compared to control,incorporating HTP reduced the surface hydrophobicity and turbidity of frozen MP,inhibiting their aggregation.SDS-PAGE analysed and fluorescence spectroscopy confirmed the efficacy of HTP in alleviating the denaturation and aggregation of frozen MP.Additionally,HTP addition was shown to augment gel strength,enhance water-holding capabilities,and reduce cooking losses,phenomena linked to HTP-induced alterations in protein structure,specifically an increase in β-sheet content and a decrease in surface hydrophobicity.Notably,HTP did not significantly alter the taste attributes(umami,saltiness,and richness)of frozen surimi gels(P＞0.05).As HTP increased,the enhancement of gel properties in frozen surimi followed a trend of initial improvement,which then declined.Specifically,after 30 and 60 d of freezing,the gel strength of surimi with 1.5％HTP added increased 2.17-fold and 2.09-fold,water-holding capacity rose by 11.06％and 17.47％,and cooking loss rates diminished by 22.55％and 19.56％,respectively(P＜0.05).Concurrently,the surface hydrophobicity of MP declined by 31.84％and 29.43％,paralleled by a decrease in turbidity by 52.81％and 2.43％(P＜0.05).Consequently,adding HTP can mitigate the extent of MP denaturation in frozen surimi and improve its gel properties,thereby providing a theoretical basis for the application of HTP in frozen surimi products.关键词
仙草多糖/鱼糜/肌原纤维蛋白/理化性质/凝胶特性Key words
Hsian-tsao polysaccharide/surimi/myofibrillar protein/physicochemical properties/gel properties分类
轻工纺织引用本文复制引用
游刚,黄思雯,钟湘,谭靖萍,陈佳琪,高小跚,陈雅诗,牛改改,陆彦伶..仙草多糖对冻藏鱼糜肌原纤维蛋白结构和理化性质及鱼糜凝胶特性的影响[J].食品工业科技,2025,46(6):93-101,9.基金项目
国家自然科学基金地区科学基金项目(32360632) （32360632）
广西自然科学基金(2025GXNSFAA069201) （2025GXNSFAA069201）
国家自然科学基金青年科学基金项目(32001688) （32001688）
大学生创新创业训练计划项目(202311607008). （202311607008）
