魔芋葡甘聚糖与罗非鱼肌原纤维蛋白复合凝胶质构性质的研究

Textural Properties of Konjac Glucomnnan-Tilapia Myofibrillar Protein Composite Gels

对不同重均分子量(923.8 kDa,307.8 kDa,169.0 kDa,53.0 kDa)和不同浓度的魔芋葡甘聚糖(KGM)(0.5%,1%,1.5%)在不同加热温度(85℃,90℃,95℃)下与罗非鱼肌原纤维蛋白(40 mg/mL)形成的复合凝胶的凝胶强度、凝胶白度、凝胶持水性进行了研究.结果显示:95℃加热条件,添加分子量为307.8 kDa,169.0 kDa,53.0 kDa的KGM可以显著提高复合凝胶的凝胶强度; 85℃加热条件下形成的凝胶具有较高的白度; 95℃加热时, 923.8 kDa,307.8 kDa,169.0 kDa有益于复合凝胶持水力的保持.因此得出中等分子量魔芋葡甘聚糖更有利于复合凝胶的凝胶强度及持水力的保持.

Konjac glucomannan (KGM) of different molecular weight (923. 8, 307. 8 , 169. 0 and 53. 0 kDa) and different concentration (0,0.5%, 1 % and 1. 5%) was added to 40 mg/mL Tilapia myofibrillar protein at 85℃, 90℃ or 95℃ to prepare composite gels, and their gel strength, whiteness and water-holding capacity were investigated. The results showed that 307. 8 , 169. 0 and 53. 0 kDa KGM significantly improved the strength of the composite gels formed at 95℃. The heat-induced composite gels at 85℃ had a higher whiteness. The addition of 923. 8, 307. 8 and 169.0 kDa KGM was beneficial to the water-holding capacity of the composite gels prepared at 95℃. It can be concluded that KGM of medium molecular weight is more beneficial to increasing the strength and improving the water-holding capacity of the composite gels.