魔芋葡甘聚糖与罗非鱼肌原纤维蛋白复合凝胶质构性质的研究
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摘要
对不同重均分子量(923.8 kDa,307.8 kDa,169.0 kDa,53.0 kDa)和不同浓度的魔芋葡甘聚糖(KGM)(0.5%,1%,1.5%)在不同加热温度(85℃,90℃,95℃)下与罗非鱼肌原纤维蛋白(40 mg/mL)形成的复合凝胶的凝胶强度、凝胶白度、凝胶持水性进行了研究.结果显示:95℃加热条件,添加分子量为307.8 kDa,169.0 kDa,53.0 kDa的KGM可以显著提高复合凝胶的凝胶强度; 85℃加热条件下形成的凝胶具有较高的白度; 95℃加热时, 923.8 kDa,307.8 kDa,169.0 kDa有益于复合凝胶持水力的保持.因此得出中等分子量魔芋葡甘聚糖更有利于复合凝胶的凝胶强度及持水力的保持.
Konjac glucomannan(KGM) of different molecular weight(923.8, 307.8, 169.0 and 53.0 kDa) and different concentration(0, 0.5%, 1% and 1.5%) was added to 40 mg/mL Tilapia myofibrillar protein at 85 ℃, 90 ℃ or 95 ℃ to prepare composite gels, and their gel strength, whiteness and water-holding capacity were investigated. The results showed that 307.8, 169.0 and 53.0 kDa KGM significantly improved the strength of the composite gels formed at 95 ℃. The heat-induced composite gels at 85 ℃ had a higher whiteness. The addition of 923.8, 307.8 and 169.0 kDa KGM was beneficial to the water-holding capacity of the composite gels prepared at 95 ℃. It can be concluded that KGM of medium molecular weight is more beneficial to increasing the strength and improving the water-holding capacity of the composite gels.
Konjac glucomannan(KGM) of different molecular weight(923.8, 307.8, 169.0 and 53.0 kDa) and different concentration(0, 0.5%, 1% and 1.5%) was added to 40 mg/mL Tilapia myofibrillar protein at 85 ℃, 90 ℃ or 95 ℃ to prepare composite gels, and their gel strength, whiteness and water-holding capacity were investigated. The results showed that 307.8, 169.0 and 53.0 kDa KGM significantly improved the strength of the composite gels formed at 95 ℃. The heat-induced composite gels at 85 ℃ had a higher whiteness. The addition of 923.8, 307.8 and 169.0 kDa KGM was beneficial to the water-holding capacity of the composite gels prepared at 95 ℃. It can be concluded that KGM of medium molecular weight is more beneficial to increasing the strength and improving the water-holding capacity of the composite gels.
引文
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[18] 耿盛荣, 李新, 廖涛, 等. 魔芋葡甘聚糖辐照改性产物结构分析与应用研究 [J]. 北京工商大学学报, 2011, 29(2): 33-36.
[19] ZHANG T, LI Z J, WANG Y M, et al. Effects of Konjac Glucomannan on Heat-induced Changes of Physicochemical and Structural Properties of Surimi Gels [J]. Food Research International, 2016, 83: 152-161.
[20] 罗扬, 陆爱霞. 魔芋葡苷聚糖的改性及其研究进展 [J]. 食品研究与开发, 2012, 34(3): 211-213.
[21] 罗永康, 周新华. 鲢鱼蛋白质低温变形保护剂的而研究 [J]. 食品科学, 1996, 17(1): 59-62.
[22] KOBAYASHI Y, MAYER S G, PARK J W. FT-IR and Raman Spectroscopies Determine Structural Changes of Tilapia Fish Protein Isolate and Surimi under Different Comminution Conditions [J]. Food Chemistry, 2017, 226: 156-164.
[23] 徐振林, 杨幼慧, 孙远明, 等. 辐照魔芋葡甘聚糖的应用研究 [J]. 中国食品学报, 2008, 8(1): 78-82.
[24] YIN T, PARK J W. Effects of Nano-scaled Fish Bone on the Gelation Properties of Alaska Pollock Surimi [J]. Food chemistry, 2014, 150: 463-468.
[25] 杨振, 孔保华, 夏秀芳, 等. 魔芋粉对鲤鱼肌原纤维蛋白凝胶特性的影响 [J]. 食品科学, 2012, 33(11): 116-120.
[26] WU M G, XIONG Y L, CHEN J, et al. Rheologica and Microstructural Properties of Porcine Myofiibrillar Prot ein-Lipid Emulsion Composite Gels [J]. Journal of Food Science, 2009, 74(4): E207-217.
[27] 王雅立. 魔芋葡甘聚糖分子稳定性研究 [D]. 福州: 福建农林大学, 2007.
[28] 汪兰, 吴文锦, 乔宇, 等. 冻藏条件下魔芋葡甘聚糖降解产物对肌原纤维蛋白结构的影响 [J]. 食品科学, 2015, 36(22): 244-249.
[29] 何明祥. 脱乙酰基葡甘聚糖对鳙鱼肌原纤维蛋白热诱导凝胶特性的影响 [J]. 西南大学学报(自然科学版), 2018, 40(4): 1-9.
[30] 李美英, 冯观萍, 徐振林, 等. 辐照处理对魔芋葡甘聚糖肠道益生作用的影响 [J]. 食品科学, 2018, 39(11): 83-88.
[2] 刘海梅. 鲢鱼糜凝胶及形成机理的研究 [D]. 武汉: 华中农业大学, 2007.
[3] 李明清, 孔保华, 王宇, 等. 菊粉对鲤鱼肌原纤维蛋白凝胶特性的影响 [J]. 食品工业科技, 2010, 31(10): 105-108.
[4] 吴满刚, 熊幼翎, 陈洁. 不同淀粉地肌纤维蛋白流变学性质和凝胶持水性的影响 [J]. 食品工业科技, 2010, 31(10): 92-94, 97.
[5] WU M G, XIONG Y L, CHEN J. Effects of Strch on the Texture and Microstructure of Myofibrillar Protein Gels [J]. Science and Technology of Food Industey, 2010, 31(9): 95-97.
[6] 余永名, 马兴胜, 仪淑敏, 等. 豆类淀粉对鲢鱼鱼糜凝胶特性的影响 [J]. 现代食品科技, 2016, 32(1): 129-135.
[7] 黄洁, 赵建新, 黄建联, 等. 低水分马铃薯淀粉的理化性质及其对鱼糜制品凝胶特性的影响 [J]. 现代食品科技, 2015, 31(3): 108-114.
[8] CHIN K B, GO M Y, XIONG Y L. Konjac Flour Improved Textural and Water Retention Properties of Transdglutaminase-mediated, Heated-induced Porcine Myofibrillar Protein Gel: Effect of Salt Level and Transglutaminase Incubation [J]. Meat Science, 2008, 81(3): 565-572.
[9] IGLESIAS-OTERO M A, BORDERIAS J, TOVAR C A. Use of Konjac Glucomannan as Addtive to Reinforce the Gels from Low-quality Squid Surimi [J]. Journal of Food Engineering, 2010, 101(3): 281-288.
[10] 王良玉, 何明祥, 庞杰, 等. 魔芋葡甘聚糖凝胶体系对带鱼鱼糜流变及质构特性的影响 [J]. 西南大学学报(自然科学版), 2013, 35(6): 88-94.
[11] 王良玉, 陈小岚. 复合凝胶在鱼糜制品中的应用研究 [J]. 长江大学学报(自然科学版), 2013, 10(35): 65-68.
[12] 孙京新, 徐幸莲, 汤晓艳, 等. 转谷氨酰胺酶制剂对带鱼鱼糜制品质构特性的影响 [J]. 中国食品学报, 2004, 4(1): 35-38.
[13] 娄忠纬. 鳙鱼中转谷氨酰胺酶性质的研究及其对鱼糜凝胶化的影响 [D]. 杭州: 浙江工商大学, 2015.
[14] 贾丹, 刘茹, 刘明菲, 等. 转谷氨酰胺酶对鳙鱼糜热诱导胶凝特性的影响 [J]. 食品科学, 2013, 34(9): 37-41.
[15] 黄玉平, 翁武银, 张希春, 等. 鱼皮明胶蛋白对淡水鱼糜凝胶特性的影响 [J]. 中国食品学报, 2012, 12(11): 51-58.
[16] K?K M S, ABDELHAMEED A S, ANG S, et al. A Novel Global Hydrodynamic Analysis of the Molecular Flexibility of the Dietary Fibre Polysaccharide Konjac Glucomannan [J]. Food Hydrocolloids, 2009, 23(7): 1910-1917.
[17] HO H V T, JOVANOVSKI E, ZURBAU A, et al. A Systematic Review and Meta-analysis of Randomized Controlled Trials of the Effect of Konjac Glucomannan, a Viscous Soluble Fiber, on LDL Cholesterol and the New Lipid Targets Non-HDL Cholesterol and Apolipoprotein B [J]. The American Journal of Clinical Nutrition, 2017, 105(5): 1239-1247.
[18] 耿盛荣, 李新, 廖涛, 等. 魔芋葡甘聚糖辐照改性产物结构分析与应用研究 [J]. 北京工商大学学报, 2011, 29(2): 33-36.
[19] ZHANG T, LI Z J, WANG Y M, et al. Effects of Konjac Glucomannan on Heat-induced Changes of Physicochemical and Structural Properties of Surimi Gels [J]. Food Research International, 2016, 83: 152-161.
[20] 罗扬, 陆爱霞. 魔芋葡苷聚糖的改性及其研究进展 [J]. 食品研究与开发, 2012, 34(3): 211-213.
[21] 罗永康, 周新华. 鲢鱼蛋白质低温变形保护剂的而研究 [J]. 食品科学, 1996, 17(1): 59-62.
[22] KOBAYASHI Y, MAYER S G, PARK J W. FT-IR and Raman Spectroscopies Determine Structural Changes of Tilapia Fish Protein Isolate and Surimi under Different Comminution Conditions [J]. Food Chemistry, 2017, 226: 156-164.
[23] 徐振林, 杨幼慧, 孙远明, 等. 辐照魔芋葡甘聚糖的应用研究 [J]. 中国食品学报, 2008, 8(1): 78-82.
[24] YIN T, PARK J W. Effects of Nano-scaled Fish Bone on the Gelation Properties of Alaska Pollock Surimi [J]. Food chemistry, 2014, 150: 463-468.
[25] 杨振, 孔保华, 夏秀芳, 等. 魔芋粉对鲤鱼肌原纤维蛋白凝胶特性的影响 [J]. 食品科学, 2012, 33(11): 116-120.
[26] WU M G, XIONG Y L, CHEN J, et al. Rheologica and Microstructural Properties of Porcine Myofiibrillar Prot ein-Lipid Emulsion Composite Gels [J]. Journal of Food Science, 2009, 74(4): E207-217.
[27] 王雅立. 魔芋葡甘聚糖分子稳定性研究 [D]. 福州: 福建农林大学, 2007.
[28] 汪兰, 吴文锦, 乔宇, 等. 冻藏条件下魔芋葡甘聚糖降解产物对肌原纤维蛋白结构的影响 [J]. 食品科学, 2015, 36(22): 244-249.
[29] 何明祥. 脱乙酰基葡甘聚糖对鳙鱼肌原纤维蛋白热诱导凝胶特性的影响 [J]. 西南大学学报(自然科学版), 2018, 40(4): 1-9.
[30] 李美英, 冯观萍, 徐振林, 等. 辐照处理对魔芋葡甘聚糖肠道益生作用的影响 [J]. 食品科学, 2018, 39(11): 83-88.