肉类研究2026，Vol.40Issue(5)：1-9,9.DOI:10.7506/rlyj1001-8123-20250714-225
茯苓多糖对南湾鱼糜理化性质及凝胶特性的影响
Effects of Poria cocos Polysaccharide on the Physicochemical Properties and Gel Characteristics of Surimi Prepared from Fish in Nanwan Lake
摘要
Abstract
Our aim was to investigate the effects of Poria cocos polysaccharide(PCP)on the physicochemical properties and gel characteristics of surimi prepared from fish from Nanwan Lake.Myofibrillar proteins extracted from surimi added with PCP at different levels(1.0%,1.5%,2.0%,2.5%,and 3.0%;m/m)were evaluated for turbidity,surface hydrophobicity and active sulfhydryl group content.The whiteness,gel strength,sensory score,dynamic rheological properties,protein secondary structure,and microstructure etc.of the composite surimi gels were analyzed.The results showed that with increasing the amount of PCP added,the turbidity of myofibrillar proteins from the surimi increased,the whiteness decreased,and the gel strength increased first and then decreased.When the addition level of PCP was 2.0%,the surimi gel strength reached a maximum of 654.48 g·cm.Additionally,the surimi gel had the highest storage modulus(G'),with significantly higher hardness,sensory scores,water-holding capacity,and active sulfhydryl group content compared to the control group.Meanwhile,its cooking loss rate,water activity,surface hydrophobicity,and thiobarbituric acid reactive substances(TBARS)value were significantly lower than those of the control group(P<0.05).The relative contents of β-turn and α-helix conformations were reduced,and the relative content of β-sheet was increased,thereby leading to the formation of denser networks with smaller pore sizes in the surimi gel.In conclusion,the addition of 2.0%PCP to the surimi facilitates the formation of a compact gel network structure,thereby enhancing its gel quality.关键词
茯苓多糖/南湾鱼糜/肌原纤维蛋白/凝胶特性Key words
Poria cocos polysaccharide/surimi produced from fish in Nanwan Lake/myofibrillar proteins/gel characteristics分类
轻工纺织引用本文复制引用
陈秋怡,靳羽慧,杨柳,李九菊,王荣荣,邢淑婕..茯苓多糖对南湾鱼糜理化性质及凝胶特性的影响[J].肉类研究,2026,40(5):1-9,9.基金项目
河南省重点研发与推广专项(科技攻关)项目(242102110090 （科技攻关）
252102111063) （）
河南省高等学校重点科研项目(22B550016) （22B550016）
信阳农林学院科技创新团队项目(XNKJTD-002) （XNKJTD-002）
信阳农林学院水产资源深加工利用科技服务团队项目 （）
大别山实验室2024年重点课题研发专项(DMLP003) （DMLP003）
