糖基化凝胶增强剂对鱼糜制品凝胶特性的影响
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摘要
以新鲜蛋清、刺槐豆胶和瓜尔豆胶为原料,采用湿法糖基化法制备凝胶增强剂,并加入到冷冻鱼糜中,研究糖基化凝胶增强剂对红娘鱼鱼糜制品的凝胶强度、质构、白度、持水性和化学作用力等的影响。结果表明,凝胶增强剂经湿法糖基化改性后可显著提高鱼糜制品的凝胶强度(P<0.05)。最佳改性条件为反应温度55℃、加热时间12 h。在此条件下,凝胶增强剂接枝度为(23.37±1.62)%,十二烷基硫酸钠-聚丙烯酰氨凝胶电泳显示蛋白聚集体的形成,表明蛋清蛋白与刺槐豆胶和瓜尔豆胶复配胶显著发生糖基化反应,添加到冷冻鱼糜中可明显改善鱼糜制品的凝胶强度、白度和持水力等。与未添加凝胶增强剂的鱼糜制品相比,凝胶强度提高64%;与添加同等含量的新鲜蛋清的鱼糜制品相比,凝胶强度提高26.9%;与添加未发生糖基化反应的凝胶增强剂的鱼糜制品相比,凝胶强度提高4.7%。实验表明,糖基化改性后的凝胶增强剂具有显著提高鱼糜制品凝胶特性的作用,在鱼糜产业中具有广阔的应用前景。
Glycosylated gel enhancers were prepared by glycosylation of egg white with a mixture of locust bean gum and guar gum under wet-heating conditions in order to investigate their effect on the gel strength, texture, whiteness, water holding capacity and chemical forces of frozen surimi from red gurnard(Aspitrigla cuculus). The results showed that the gel strength of surimi could be significantly improved by the addition of glycosylated gel enhancers(P < 0.05). The optimum reaction conditions were found to be glycosylation at 55 ℃ for 12 hours, and the grafting degree of the glycosylated gel enhancer prepared under these conditions was(23.37 ± 1.62)%. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE) confirmed the formation of protein aggregates indicating the occurrence of glycosylation. The addition of the glycosylated gel enhancer significantly increased the gel strength, whiteness and water-holding capacity of surimi. The gel strength was increased by 64%, 26.9% and 4.7%, respectively as compared to surimi without the addition of any gel enhancer, with the addition of the same amount of egg white, and with the addition of non-glycosylated gel enhancer. The results of the present study demonstrated that glycosylated gel enhancers could significantly enhance gel properties of surimi products, making it promising for applications in the surimi industry.
Glycosylated gel enhancers were prepared by glycosylation of egg white with a mixture of locust bean gum and guar gum under wet-heating conditions in order to investigate their effect on the gel strength, texture, whiteness, water holding capacity and chemical forces of frozen surimi from red gurnard(Aspitrigla cuculus). The results showed that the gel strength of surimi could be significantly improved by the addition of glycosylated gel enhancers(P < 0.05). The optimum reaction conditions were found to be glycosylation at 55 ℃ for 12 hours, and the grafting degree of the glycosylated gel enhancer prepared under these conditions was(23.37 ± 1.62)%. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE) confirmed the formation of protein aggregates indicating the occurrence of glycosylation. The addition of the glycosylated gel enhancer significantly increased the gel strength, whiteness and water-holding capacity of surimi. The gel strength was increased by 64%, 26.9% and 4.7%, respectively as compared to surimi without the addition of any gel enhancer, with the addition of the same amount of egg white, and with the addition of non-glycosylated gel enhancer. The results of the present study demonstrated that glycosylated gel enhancers could significantly enhance gel properties of surimi products, making it promising for applications in the surimi industry.
引文
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[26]赖燕娜,吴建中,傅亮,等.κ-卡拉胶和魔芋胶及其复配对成蛋清鱼糜混合凝胶品质的改良[J].食品工业科技,2012,33(17):284-287.DOI:10.13386/j.issn1002-0306.2012.17.043.
[27]PARK J W.Surimi and surimi seafood[M].Boca Raton:CRC Press,2013:116-126;457-464.
[28]肖旭华.米渣及米渣蛋白对鲢鱼糜凝胶特性和冻融稳定性的影响[D].武汉:华中农业大学,2014.
[29]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.
[30]赖燕娜.添加低值蛋白的罗非鱼鱼糜凝胶研究及品质改良[D].广州:暨南大学,2012.
[2]MATHIVANAN A,NAMBUDIRI D D.Electrophoretic identification of fish species used in surimi(products)and their quality evaluation[J].Food,2010,4(1):38-44.DOI:10.1111/j.1365-2621.1989.tb03055.x.
[3]YANG Z,WANG W,WANG H,et al.Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp(Ctenopharyn odon idellus)[J].Food Chemistry,2014,145:212-219.DOI:10.1016/j.foodchem.2013.08.040.
[4]陈海华,薛长湖.淀粉对竹荚鱼鱼糜流变性质和凝胶特性的影响[J].农业工程学报,2009(5):293-298.DOI:10.3969/j.issn.1002-6819.2009.05.055.
[5]畅阳.不同种木薯变性淀粉对肌原纤维蛋白热诱导凝胶特性的影响[D].南京:南京农业大学,2012.
[6]范选娇,黄卓,林琳,等.结冷胶对白鲢鱼糜凝胶劣化的影响[J].肉类工业,2017(4):23-27.
[7]JING H,KITTS D D.Chemical and biochemical properties of caseinsugar Maillard reaction products[J].Food and Chemical Toxicology,2002,40(7):1007-1015.DOI:10.1016/S0278-6915(02)00070-4.
[8]LIU J,RU Q,DING Y.Glycation a promising method for food protein modification:physicochemical properties and structure,a review[J].Food Research International,2012,49(1):170-183.DOI:10.1016/j.foodres.2012.07.034.
[9]迟玉杰.蛋清蛋白质的糖基化产物结构与凝胶强度关系的探究[J].食品科学,2009,30(21):485-488.
[10]胥伟,黄迪,王海滨,等.糖基化反应过程中蛋清蛋白粉的功能性研究[J].食品科技,2016,41(1):33-36.DOI:10.13684/j.cnki.spkj.2016.01.006.
[11]王松,夏秀芳,黄莉,等.湿法糖基化改性对大豆分离蛋白功能性质的影响[J].食品科学,2014,35(9):38-42.DOI:10.16429/j.1009-7848.2016.01.023.
[12]许亚彬,胥伟,黄迪.糖基化改性蛋清粉提高鲢鱼鱼糜凝胶性的研究[J].现代农业科技,2015(22):278-280.DOI:10.3969/j.issn.1007-5739.2015.22.162.
[13]管军军.微波合成大豆蛋白-糖接枝物机理,结构及功能性[D].无锡:江南大学,2005.
[14]陈俊博,曾茂茂,何志勇,等.全蛋液贮藏过程中凝胶性能下降原因的研究[J].食品工业科技,2013,34(13):300-302.DOI:10.13386/j.issn1002-0306.2013.13.068.
[15]于海涛.壳聚糖复配增稠剂对鱼肉肠品质的影响[D].无锡:江南大学,2012.
[16]GóMEZ-GUILLéN M C,BORDERIAS A J,MONTERO P.Chemical interactions of nonmuscle proteins in the network of sardine(Sardina pilchardus)muscle gels[J].LWT-Food Science and Technology,1997,30(6):602-608.DOI:10.1006/fstl.1997.0239.
[17]高威.干法美拉德反应修饰酪蛋白凝胶性质的研究[D].大连:大连工业大学,2014.
[18]BENJAKUL S,VISESSANGUAN W,TUEKSUBAN J,et al.Effect of some protein additives on proteolysis and gel-forming ability of lizardfish(Saurida tumbil)[J].Food Hydrocolloids,2004,18(3):395-401.DOI:10.1016/S0268-005X(03)00127-9.
[19]SU Y,DONG Y,NIU F,et al.Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels[J].European Food Research and Technology,2015,240(2):367-378.DOI:10.1007/s00217-014-2336-3.
[20]车永真.高凝胶性蛋清粉的研究[D].无锡:江南大学,2008.
[21]CHRIST D,TAKEUCHI K P,CUNHA R L.Effect of sucrose addition and heat treatment on egg albumen protein gelation[J].Journal of Food Science,2005,70(3):230-238.DOI:10.1111/j.1365-2621.2005.tb07140.x.
[22]袁美兰,陈丽丽,吴润锋,等.辅料改善草鱼鱼糜凝胶性能的机理[J].食品科学,2015,36(9):44-48.DOI:10.7506/spkx1002-6630-201509009.
[23]施珍珍,陈舜胜,王慧.卵清蛋白对白鲢鱼糜凝胶性能的影响[J].食品与发酵工业,2015,41(12):70-74.DOI:10.13995/j.cnki.11-1802/ts.201512013.
[24]TABILO-MUNIZAGA G,BARBOSA-CáNOVAS G V.Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white[J].Food Research International,2004,37(8):767-775.DOI:10.1016/j.foodres.2004.04.001.
[25]许亚彬,胥伟,黄迪.蛋清液与蛋清粉对鲢鱼鱼糜凝胶性的改良效果比较[J].中国家禽,2016,38(4):34-37.DOI:10.16372/j.issn.1004-6364.2016.04.008.
[26]赖燕娜,吴建中,傅亮,等.κ-卡拉胶和魔芋胶及其复配对成蛋清鱼糜混合凝胶品质的改良[J].食品工业科技,2012,33(17):284-287.DOI:10.13386/j.issn1002-0306.2012.17.043.
[27]PARK J W.Surimi and surimi seafood[M].Boca Raton:CRC Press,2013:116-126;457-464.
[28]肖旭华.米渣及米渣蛋白对鲢鱼糜凝胶特性和冻融稳定性的影响[D].武汉:华中农业大学,2014.
[29]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.
[30]赖燕娜.添加低值蛋白的罗非鱼鱼糜凝胶研究及品质改良[D].广州:暨南大学,2012.
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