肉类研究2026，Vol.40Issue(10)：16-23,8.DOI:10.7506/rlyj1001-8123-20250926-297
白藜芦醇对未漂洗鱼糜凝胶特性及体外消化性能的影响
Effects of Resveratrol on the Gel Properties and in vitro Digestion of Unwashed Surimi
摘要
Abstract
The purpose of this study was to investigate the effects of resveratrol on the gel quality and in vitro digestion of unwashed surimi.Gel samples were prepared by adding 0.0%,0.1%,0.2%,and 0.3%(m/m)resveratrol to unwashed surimi,and their gel properties and in vitro digestion characteristics were analyzed.The results showed that resveratrol had a significant effect on the gel properties of unwashed surimi.In terms of gel properties,the addition of 0.1%resveratrol promoted protein crosslinking,optimized the network structure,significantly improved the strength,water-holding capacity,and enhanced the color stability of the gel.However,excess resveratrol(0.2%and 0.3%)may destroy the gel structure due to excessive interaction between resveratrol and proteins,resulting in gel deterioration and poor water-holding capacity.The in vitro digestion experiments showed that addition of low levels(0.1%)of resveratrol activated digestive enzyme activity and improved protein structure,thereby increasing the content of small peptides in the digestive juice.In contrast,addition of high levels(0.2%,0.3%)of resveratrol increased the antioxidant activity of unwashed surimi gel in terms of radical scavenging capacity.关键词
白藜芦醇/未漂洗鱼糜/凝胶品质/体外消化Key words
resveratrol/unwashed surimi/protein structure/in vitro digestion分类
轻工纺织引用本文复制引用
杭瑜瑜,翟舒阳,张阳..白藜芦醇对未漂洗鱼糜凝胶特性及体外消化性能的影响[J].肉类研究,2026,40(10):16-23,8.基金项目
海南省自然科学基金项目高层次人才项目(324RC527) （324RC527）
