超高压诱导鱼糜凝胶性能的研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.9 超高压诱导鱼糜凝胶性能的研究 周爱梅，林丽英，梁燕，张风，杨慧，刘欣，陈永泉 （华南农业大学食品学院，广东广州 510642） 摘要：本文研究了压力对六齿金线鱼鱼糜凝胶的凝胶特性、溶解度、电泳和 TCA-可溶性肽含量的影响，并与热处理的结果对 比。研究表明，压力诱导凝胶的凝胶强度随压力增大而增大，600MPa 处理的凝胶强度达到最大值为429.775 g·cm，比热处理凝胶高 23.03%。与热处理样相比，压力诱导凝胶的硬度、咀嚼性较低，内聚性较高，弹性在200 MPa 以上时较高，持水性较好，白度较低。 压力诱导凝胶的溶解度高于热处理凝胶，SDS显示其肌球蛋白重链较深，表明压力会使内源性转谷氨酰胺酶的活性降低，不利 于形成ε-(γ-谷氨酰)赖氨酸键。压力诱导凝胶的TCA-可溶性肽含量低于热处理凝胶，表明压力可抑制引起鱼糜凝胶劣化的内源性水解 蛋白酶的活性。结果表明，超高压处理有利于形成柔软、有弹性和凝胶强度高的凝胶；对内源性水解蛋白酶活性的抑制作用可能是超 高压改善其凝胶特性的主要原因之一。 关键词：超高压；六齿金线鱼；鱼糜；凝胶 文章篇号：1673-9078(2013)9-2058-2062 Gelling Properties of the Surimi Induced by Ultra-high Pressure ZHOU Ai-mei, LIN Li-ying, LIANG Yan, ZHANG Feng, YANG Hui, LIU Xin, CHEN Yong-quan (College of Food Science, South China Agricultural University, Guangzhou 510642, China) Abstract: Effect of pressures on the textural properties , solubility , SDS-polyacrylamide gel electrophoresis (SDS) and TCA-soluble peptides of gels from threadfin bream (Nemipterus bleekeri) surimi were investigated and compared with heat-induced surimi gels. According to the result, the increased gel strength of surimi gels was observed with the increasing of the pressure. Surimi gels induced by pressure 600 MPa possessed the highest gel-strength of 429.775 g·cm, being 23.03% higher than that of the heat -induced gel. Pressure-induced surimi gels had significant lower hardness and chewiness but higher cohesiveness than heat-induced gels. Higher springiness could be achieved when pressure was beyond 200 MPa. Pressure-induced surimi gels had higher water-holding ability but lower whiteness than heat-induced gels. Higher solubility and MHC band intensity of surimi gels treated with pressurization were observed than those of gels treated with heatin