鳕鱼皮的添加对鱼糜凝胶特性及其蛋白质结构的影响

Effects of Melanogrammusaeglefinus skin on gel properties and protein structure of surimi

中文关键词:  鱼皮  鱼糜  凝胶特性  蛋白质结构

英文关键词:fish skin  surimi  gel properties  protein structure

中文摘要:

      目的 研究添加黑线鳕鱼(Melanogrammusaeglefinus)皮对鱼糜凝胶特性和蛋白质结构的影响。方法 以傅里叶变换红外光谱法和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳技术的分析方法, 探究黑线鳕鱼皮不同添加比率对鱼糜凝胶的凝胶强度、质构、持水性、pH和蛋白质分子组成及其二级结构的影响规律。结果 当鱼皮添加比率为5%时, 混合凝胶的凝胶强度、弹性和持水性虽下降但无显著变化(P>0.05), 分别为2654.4 g·mm、 2.83 mm和85.7%, 而硬度显著下降至22.83 N (P<0.05); 随着鱼皮添加比率的增加, 鱼糜凝胶的凝胶强度、质构、持水性均下降; 鱼皮的添加阻碍了肌球蛋白重链发生交联, 同时, 鱼糜凝胶蛋白质结构无显著变化(P>0.05)。结论 为提高鱼皮的利用率, 可适量将鱼皮与鱼糜混合制备鱼糜凝胶, 鱼皮添加比率不宜超过5%。

英文摘要:

      Objective To study the effects of adding Melanogrammusaeglefinus skin on the gel properties and protein structure of surimi Methods The effect of Melanogrammusaeglefinus skin addition ratio on the gel strength, texture, water holding capacity, pH, protein molecular composition and secondary structure of surimi gels were analyzed by using Fourier transform infrared spectroscopy and sodium lauryl sulfate polyacrylamide gel electrophoresis. Results When the fish skin addition ratio was 5% , the gel strength, springiness and water holding capacity of the mixed gel did not decrease significantly (P>0.05), which were 2654.4 g·mm, 2.83 mm and 85.7%, while the hardness decreased significantly to 22.83 N (P<0.05). The gel strength, texture and water holding capacity of surimi gel decreased with the increase of fish skin addition ratio. The fish skin addition ratio prevented the cross-linking of myosin heavy chain, at the same time, there was no significant change in gel protein structure of surimi gels (P>0.05). Conclusion In order to improve the utilization ratio of fish skin, the mixed surimi gel can be prepared by mixing fish skin appropriately with surimi. The ratio of fish skin to the mixed surimi gel should not exceed 5%.