鲢鱼酶解液-多糖复合凝胶特性研究

Study on the Properties of Silver Carp Hydrolysate-Polysaccharide Composite Gel

鲢鱼酶解液营养丰富,在调味酱和凝胶食品中具有良好的应用前景,但其自身胶凝效果差,通过与多糖复配可改善产品的流变和胶凝特性。文章以凝胶强度、析水率为指标,结合差示扫描量热法(differential scanning calorimeter,DSC)分析,优选多糖种类及最优复配比,并通过分子间作用力和傅里叶变换红外光谱(fourier transform infrared spectroscopy,FTIR)分析,探究其胶凝机理。结果表明:κ-卡拉胶和魔芋胶(1∶1,W/W)与鲢鱼酶解液可形成良好的复合凝胶,凝胶强度为325.6g,析水率为2.98%。其分子间作用力主要为静电作用,其次是氢键、疏水作用及二硫键。FTIR分析表明:κ-卡拉胶中半酯式硫酸基和魔芋胶中的羟基通过氢键提高了分子间的作用力,增强了凝胶强度。

Enzymatic hydrolysate of silver carp has rich nutrition, it has a good application prospect in seasoning sauce and gel food, however, its gelation effect is unsatisfactory, polysaccharides are added to improve its rheological and gel properties. The optimum polysaccharides species and optimal compounding ratio are investigated by gel strength, syneresis rate and DSC. Gelation mechanism of the composite gel is further explored through intermolecular forces analysis and FTIR. The results show that κ-carrageenan and konjac glucomannan (1∶1, W/W) and enzymatic hydrolysate of silver carp can form a good composite gel, with the gel strength of 325.6 g and the syneresis rate of 2.98%. It's found that electrostatic interaction is the dominant intermolecular force of the gel, followed by hydrogen bond, hydrophobic interaction and disulfide bond. FTIR shows that the formation of hydrogen bond through half ester sulfate groups in κ- carrageenan and hydroxyl in konjac glucomannan increases the intermolecular interaction, which further enhances the strength of the composite gel.