食品工业科技2026，Vol.47Issue(3)：62-69,8.DOI:10.13386/j.issn1002-0306.2024120170
板栗蛋白和石榴多酚复配对鳙鱼鱼糜凝胶品质的影响
Effects of Chestnut Protein and Pomegranate Polyphenols on Gel Quality of Bighead Surimi
摘要
Abstract
This study aimed to explore the influence of the combination of chestnut protein(CP)and pomegranate polyphenol(PP)on the properties of Aristichthy nobilis surimi,such as gel texture,rheological features,and microstructure.The results of this study demonstrated that increasing the proportion of PP initially enhanced gel strength and water-holding capacity,but these properties declined at higher levels.As the percentage of PP elevated,gel whiteness showed a tendency to decline,while the cooking loss rate displayed a first reducing and then rising tendency.The lowest cooking loss appeared in the PP1 group,at 5.48%.Gel hardness and chewiness in the PP1 group individually increased by 54.19%and 63.56%in comparison with the control group.It was also found that at a high level of PP,the overall gel texture declined,but at optimal levels,it significantly improved G′ and G″,enhanced rheological attributes,and promoted a dense,compact gel spatial structure.Moreover,adding a proper percentage of PP could also facilitate the transitions in gel proteins,from α-helix to β-sheet and random coil.Compared to the control,α-helix relative content in the PP1 group declined by 13.56%,while the β-sheet and random coil relative contents in the PP1 group separately increased by 9.22%and 12.53%.This research revealed that combining PP and CP could significantly enhance the gel characteristics of the Aristichthy nobilis surimi.These findings in this work can offer an evaluable reference for implementing the combination of plant polyphenols and plant proteins as an approach to improve the gelation quality of freshwater fish surimi.关键词
石榴多酚/板栗蛋白/鳙鱼鱼糜/凝胶质构/蛋白构象Key words
pomegranate polyphenols/chestnut protein/bighead surimi/gel texture/protein conformation分类
轻工纺织引用本文复制引用
吕培楷,刘晓媛,徐丹鹤,王荣荣,夏南,彭转..板栗蛋白和石榴多酚复配对鳙鱼鱼糜凝胶品质的影响[J].食品工业科技,2026,47(3):62-69,8.基金项目
河南省重点研发与推广专项(科技攻关)项目(252102111063、242102110090) （科技攻关）
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. （）
