不同超声功率处理对鲢鱼肌原纤维蛋白理化特性及凝胶品质的影响
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摘要
以鲢鱼为原料,研究不同功率下超声处理对鲢鱼肌原纤维蛋白及其凝胶性质的影响。结果表明:随着超声功率的增加,肌原纤维蛋白起泡性、泡沫稳定性、乳化性和乳化稳定性均呈现先增加后降低的趋势,超声功率300 W时均达到最大值;肌原纤维蛋白热凝胶的白度和持水性也随着超声功率的增大先增加后减小,在超声功率300 W时达到最大值,较未处理样品分别提高44%和27%;肌原纤维蛋白凝胶的蒸煮损失率呈现出随着超声功率的增加一直降低的趋势,在超声功率为400 W时达到最小值,较未处理样品降低13%。上述结果表明,不同功率超声波处理对鲢鱼肌原纤维蛋白及其凝胶的改性具有一定的改善作用。
The effects of ultrasonic power on physicochemical properties and gel properties of myo?brillar protein from silver carp were studied. The results showed that the foaming capacity, foam stability, emulsifying capacity and emulsion stability of myo?brillar protein ?rst increased with increasing ultrasonic power up to 300 W and then decreased. The same trend was observed for whiteness and water-holding capacity(WHC) and their maximum values increased by 44% and 27%respectively compared with untreated samples. The cooking loss of heat-induced myo?brillar protein gel showed a gradually decreasing trend with ultrasonic power up to 400 W, and its minimum value was 13% lower than that of untreated samples.The above ?nding showed that ultrasonic treatment improved the properties of both myo?brillar protein and heat-induced gel from silver carp.
The effects of ultrasonic power on physicochemical properties and gel properties of myo?brillar protein from silver carp were studied. The results showed that the foaming capacity, foam stability, emulsifying capacity and emulsion stability of myo?brillar protein ?rst increased with increasing ultrasonic power up to 300 W and then decreased. The same trend was observed for whiteness and water-holding capacity(WHC) and their maximum values increased by 44% and 27%respectively compared with untreated samples. The cooking loss of heat-induced myo?brillar protein gel showed a gradually decreasing trend with ultrasonic power up to 400 W, and its minimum value was 13% lower than that of untreated samples.The above ?nding showed that ultrasonic treatment improved the properties of both myo?brillar protein and heat-induced gel from silver carp.
引文
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[15]LIU Qian,CHEN Qian,KONG Baohua,et al.The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofi brillar proteins of common carp(Cyprinus carpio)surimi[J].LWT-Food Science and Technology,2014,57(2):603-611.DOI:10.1016/j.lwt.2014.02.023.
[16]PAN Jinfeng,SHEN Huixing,YOU Juan,et al.Changes in physiochemical properties of myofibrillar protein from silver carp(Hypophthalmichthys mollitrix)during heat treatment[J].Journal of Food Biochemistry,2011,35(3):939-952.DOI:10.1016/S1874-8651(10)60073-7.
[17]ZHAO Yingying,WANG Peng,ZOU Yufeng,et al.Effect of preemulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel[J].Food Research International,2014,58:98-104.DOI:10.1016/j.foodres.2014.01.024.
[18]ZHAO Guanli,LIU Yan,REN Jiaoyan,et al.Effect of protease pretreatment on the functional properties of protein concentrate from defatted peanut flour[J].Journal of Food Process Engineering,2013,36(1):9-17.DOI:10.1111/j.1745-4530.2011.00646.x.
[19]SATHE S,SALUNKHE D.Functional properties of the great northern bean(Phaseolus vulgaris L.)proteins:emulsion,foaming,viscosity,and gelation properties[J].Journal of Food Science,1981,46(1):71-81.DOI:10.1111/j.1365-2621.1981.tb14533.x.
[20]ARFAT Y A,BENJAKUL S.Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally[J].Food Chemistry,2013,141(3):2848-2857.DOI:10.1016/j.foodchem.2013.05.112.
[21]刘亚春.猪肌原纤维蛋白改性及复合猪肉丸研究[D].长春:吉林农业大学,2017.
[22]KOCHER P N,FOEGEDING E A.Microcentrifuge-based method for measuring water-holding of protein gels[J].Journal of Food Science,1993,58(5):1040-1046.DOI:10.1111/j.1365-2621.1993.tb06107.x.
[23]JIA Dan,HUANG Qilin,XIONG Shanbai.Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships[J].Food Chemistry,2016,196:1180-1187.DOI:10.1016/j.foodchem.2015.10.030.
[24]ZHAO Yingying,WANG Peng,ZOU Yufeng,et al.Effect of preemulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel[J].Food Research International,2014,58:98-104.DOI:10.1016/j.foodres.2014.01.024.
[25]郭荣荣,潘思轶,王可兴.碱法与酶法提取大米蛋白工艺及功能特性比较研究[J].食品科学,2005,26(3):173-177.DOI:10.3321/j.issn:1002-6630.2005.03.041.
[26]胡爱军,卢秀丽,郑捷,等.不同频率超声对鲢鱼肌原纤维蛋白结构的影响[J].现代食品科技,2014,30(3):23-27.
[27]孙冰玉,石彦国.超声波对醇提大豆浓缩蛋白起泡性的影响[J].中国食品学报,2006,6(6):100-104.DOI:10.3969/j.issn.1009-7848.2006.06.021.
[28]张雪梅,蒋雨.食品中蛋白质的功能(二):蛋白质结构与食品功能性质的关系研究[J].肉类研究,2009,23(5):71-74.DOI:10.3969/j.issn.1001-8123.2009.05.020.
[29]李艳青.蛋白质氧化对鲤鱼蛋白结构和功能性的影响及其控制技术[D].哈尔滨:东北农业大学,2013:76-77.DOI:10.7666/d.Y2295487.
[30]管俊峰,李瑞成.超声波技术在肉品加工中的研究进展[J].肉类研究,2010,24(7):82-85.DOI:10.3969/j.issn.1001-8123.2010.07.022.
[31]RENKEMA J,KNABBEN J,VAN VLIET T.Gel formation byβ-conglycinin and glycinin and their mixtures[J].Food Hydrocolloids,2001,15(4):407-414.DOI:10.1016/S0268-005X(01)00051-0.
[32]ZISU B,BHASKARACHARY A R,KENTI SHS,etal.Ultrasonic processing of dairy systems in large scale reactors[J].Ultrasonics Sonochemistry,2010,17(6):1075-1081.DOI:10.1016/j.ultsonch.2009.10.014.
[2]马旭婷,钱攀,戴志远.美国鳙鱼和鲢鱼的营养成分分析与评价[J].中国食品学报,2016,16(11):273-280.DOI:10.16429/j.1009-7848.2016.11.037.
[3]戴强.鲢鱼肉巧除刺[J].农村新技术,2004(8):42-43.
[4]李明清.鲤鱼肌原纤维蛋白功能特性的研究[D].哈尔滨:东北农业大学,2010:75-76.DOI:10.7666/d.y1787263.
[5]袁春红,福田裕.冻结条件与冻藏温度对鲢鱼肉肌原纤维蛋白冷冻变性的影响[J].上海海洋大学学报,2001,10(1):44-48.DOI:10.3969/j.issn.1004-7271.2001.01.008.
[6]励建荣,陆海霞,傅玉颖,等.鱼糜制品凝胶特性研究进展[J].食品工业科技,2008,29(11):291-295.DOI:10.11869/j.issn.100-8551.2015.09.1766.
[7]LI Xingke,XIA Wenshui.Effects of chitosan on the gel properties of salt-soluble meat proteins from silver carp[J].Carbohydrate Polymers,2010,82(3):958-964.DOI:10.1016/j.carbpol.2010.06.026.
[8]CHEN Hongsheng,KONG Baohua,GUO Yuanyuan,et al.The effectiveness of cryoprotectants in inhibiting multiple freeze-thawinduced functional and rheological changes in the myofi brillar proteins of common carp(Cyprinus carpio)surimi[J].Food Biophysics,2013,8(4):302-310.DOI:10.1007/s11483-013-9305-4.
[9]常海霞,石燕,王辉,等.超声波对草鱼肌肉肌原纤维蛋白溶液理化特性的影响[J].食品科学,2015,36(5):56-60.DOI:10.7506/spkx1002-6630-201505011.
[10]赵旭博,董文宾,于琴,等.超声波技术在食品行业应用新进展[J].食品研究与开发,2005(1):3-7.DOI:10.3969/j.issn.1005-6521.2005.01.001.
[11]常海霞.超声波技术对草鱼肌原纤维蛋白营养和结构性质的影响[D].南昌:南昌大学,2015:89-90.
[12]李长乐,王琛,郭全友,等.超声波、超高压处理对鲣鱼肌原纤维蛋白功能性质的影响[J].食品与发酵工业,2018,44(7):96-101.DOI:10.13995/j.cnki.11-1802/ts.015954.
[13]张崟,曾庆孝,朱志伟,等.超声波辅助凝胶化对罗非鱼鱼糜凝胶性能的影响[J].华南理工大学学报(自然科学版),2009,37(4):138-142.DOI:10.3321/j.issn:1000-565X.2009.04.028.
[14]MCCLEMENTS J D.Advances in the application of ultrasound in food analysis and processing[J].Trends in Food Science and Technology,1995,6(9):293-299.DOI:10.1016/S0924-2244(00)89139-6.
[15]LIU Qian,CHEN Qian,KONG Baohua,et al.The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofi brillar proteins of common carp(Cyprinus carpio)surimi[J].LWT-Food Science and Technology,2014,57(2):603-611.DOI:10.1016/j.lwt.2014.02.023.
[16]PAN Jinfeng,SHEN Huixing,YOU Juan,et al.Changes in physiochemical properties of myofibrillar protein from silver carp(Hypophthalmichthys mollitrix)during heat treatment[J].Journal of Food Biochemistry,2011,35(3):939-952.DOI:10.1016/S1874-8651(10)60073-7.
[17]ZHAO Yingying,WANG Peng,ZOU Yufeng,et al.Effect of preemulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel[J].Food Research International,2014,58:98-104.DOI:10.1016/j.foodres.2014.01.024.
[18]ZHAO Guanli,LIU Yan,REN Jiaoyan,et al.Effect of protease pretreatment on the functional properties of protein concentrate from defatted peanut flour[J].Journal of Food Process Engineering,2013,36(1):9-17.DOI:10.1111/j.1745-4530.2011.00646.x.
[19]SATHE S,SALUNKHE D.Functional properties of the great northern bean(Phaseolus vulgaris L.)proteins:emulsion,foaming,viscosity,and gelation properties[J].Journal of Food Science,1981,46(1):71-81.DOI:10.1111/j.1365-2621.1981.tb14533.x.
[20]ARFAT Y A,BENJAKUL S.Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally[J].Food Chemistry,2013,141(3):2848-2857.DOI:10.1016/j.foodchem.2013.05.112.
[21]刘亚春.猪肌原纤维蛋白改性及复合猪肉丸研究[D].长春:吉林农业大学,2017.
[22]KOCHER P N,FOEGEDING E A.Microcentrifuge-based method for measuring water-holding of protein gels[J].Journal of Food Science,1993,58(5):1040-1046.DOI:10.1111/j.1365-2621.1993.tb06107.x.
[23]JIA Dan,HUANG Qilin,XIONG Shanbai.Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships[J].Food Chemistry,2016,196:1180-1187.DOI:10.1016/j.foodchem.2015.10.030.
[24]ZHAO Yingying,WANG Peng,ZOU Yufeng,et al.Effect of preemulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel[J].Food Research International,2014,58:98-104.DOI:10.1016/j.foodres.2014.01.024.
[25]郭荣荣,潘思轶,王可兴.碱法与酶法提取大米蛋白工艺及功能特性比较研究[J].食品科学,2005,26(3):173-177.DOI:10.3321/j.issn:1002-6630.2005.03.041.
[26]胡爱军,卢秀丽,郑捷,等.不同频率超声对鲢鱼肌原纤维蛋白结构的影响[J].现代食品科技,2014,30(3):23-27.
[27]孙冰玉,石彦国.超声波对醇提大豆浓缩蛋白起泡性的影响[J].中国食品学报,2006,6(6):100-104.DOI:10.3969/j.issn.1009-7848.2006.06.021.
[28]张雪梅,蒋雨.食品中蛋白质的功能(二):蛋白质结构与食品功能性质的关系研究[J].肉类研究,2009,23(5):71-74.DOI:10.3969/j.issn.1001-8123.2009.05.020.
[29]李艳青.蛋白质氧化对鲤鱼蛋白结构和功能性的影响及其控制技术[D].哈尔滨:东北农业大学,2013:76-77.DOI:10.7666/d.Y2295487.
[30]管俊峰,李瑞成.超声波技术在肉品加工中的研究进展[J].肉类研究,2010,24(7):82-85.DOI:10.3969/j.issn.1001-8123.2010.07.022.
[31]RENKEMA J,KNABBEN J,VAN VLIET T.Gel formation byβ-conglycinin and glycinin and their mixtures[J].Food Hydrocolloids,2001,15(4):407-414.DOI:10.1016/S0268-005X(01)00051-0.
[32]ZISU B,BHASKARACHARY A R,KENTI SHS,etal.Ultrasonic processing of dairy systems in large scale reactors[J].Ultrasonics Sonochemistry,2010,17(6):1075-1081.DOI:10.1016/j.ultsonch.2009.10.014.