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

Effect of Deacetylated KGM on Heat-Induced Gel Properties of Bighead Carp (Aristichthys nobilis) Myofibrillar Protein

为了改善鳙鱼肌原纤维蛋白的凝胶特性,以脱乙酰基魔芋葡甘聚糖(konjac glucomannan,KGM)为凝胶改良剂,探讨了影响鳙鱼肌原纤维蛋白凝胶特性的因素,并以脱乙酰基KGM添加量、加热温度和NaCl浓度为自变量,凝胶强度为响应值,采用响应面设计和分析优化得到了最佳制备条件:脱乙酰基KGM添加量0.52%,加热温度79.5℃,NaCl浓度0.10mol/L;在此条件下鳙鱼肌原纤维蛋白的凝胶强度可达107.35g/cm.通过进一步扫描电镜观察发现,添加脱乙酰基KGM的肌原纤维蛋白热凝胶结构更加致密,空洞小而少,进而提高复合肌原纤维蛋白凝胶的性质.

To improve the gel properties of bighead carp（Aristichthys nobilis）myofibrillar protein,deacetylated konjac glucomannan（KGM）was added to the myofibrillar protein system as the gel modifier.The influencing factors for the gel properties of bighead carp myofibrillar protein were investigated.Deacetylated konjac glucomannan content,heating temperature and NaCl concentration served as the independent variables and gel strength as the response.Optimization of formulation variables was realized,using the response surface methodology.The results showed that the optimum conditions for preparing the myofibrillar protein gel were as follows：deacetylation konjac glucomannan content 0.52% ,heating temperature 79.5 ℃ and NaCl concentration 0.10 mol/L.Under these conditions,the gel strength of myofibrillar protein gels was experimentally 107.35 g/cm.Examination with scanning electron microscopy indicated that the addition of deacetylated KGM made the microstructures of the myofibrillar protein more compact,compared to the pure myofibrillar protein gel,which improved the properties of the composite myofibrillar protein gel.