食品工业科技2026，Vol.47Issue(18)：105-114,10.DOI:10.13386/j.issn1002-0306.2025080291
γ-谷维素+β-谷甾醇基凝胶油对金线鱼鱼糜凝胶和体外消化特性的影响
Effect of γ-Oryzanol+β-Sitosterol-based Oleogels on the Gel and Digestive Properties of Nemipterus virgatus Surimi
摘要
Abstract
In order to investigate the effect of γ-oryzanol+β-sitosterol-based oleogels on gel and in vitro digestive character-istics of surimi,oleogels were prepared using different unsaturated vegetable oils(soybean oil,sesame oil,corn oil,flaxseed oil,camellia oil)and γ-oryzanol+β-sitosterol.The effects of different vegetable oils and oleogels on gel strength,water holding capacity,in vitro protein digestibility and antioxidant capacity of surimi were compared.The results showed that the addition of vegetable oil reduced the gel strength,water holding capacity and in vitro digestibility of surimi,and increased the particle size of in vitro digestion products.However,the strength,water holding capacity and antioxidant capacity of surimi gel added with oleogels significantly increased compared to the corresponding vegetable oil group.In addition,the addition of oleogels could promote the formation of a more compact and uniform gel network structure,reduce the binding site of myofibrillar protein and protease,and decrease the protein digestion.Among them,the strength and digestibility of surimi gel added with flaxseed oil-based oleogels were the highest,which were 3936.067 g·mm and 75.89%,respectively.The digestive fluid also contained more beneficial fatty acids to human body,such as α-linolenic acid,EPA,DHA.Therefore,the flaxseed oil gelatinized using γ-oryzanol+β-sitosterol can be added to surimi to improve the gel quality and enhance nutritional value of surimi products.关键词
鱼糜/凝胶油/β-谷甾醇/γ-谷维素/消化特性Key words
surimi/oleogels/β-sitosterol/γ-oryzanol/digestive properties分类
轻工纺织引用本文复制引用
王紫鑫,谭苗苗,陈敬鑫,李学鹏,励建荣,米红波..γ-谷维素+β-谷甾醇基凝胶油对金线鱼鱼糜凝胶和体外消化特性的影响[J].食品工业科技,2026,47(18):105-114,10.基金项目
辽宁省自然科学基金面上项目(2025-MS-281) （2025-MS-281）
"锦绣英才"—青年拔尖人才项目(JXYC240101). （JXYC240101）
