摘要
为降低肌原纤维蛋白凝胶中钠盐的使用量,研究不同氯盐(CaCl_(2)、MgCl_(2)、KCl)部分替代NaCl对肌原纤维蛋白凝胶性质包括强度、微观结构、持水力和流变学性质的影响,并通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、内源性荧光光谱、表面疏水性、巯基含量等技术手段阐明其作用机理。结果表明,3种氯盐替代效果排序为KCl>CaCl_(2)>MgCl_(2)。0.5%~1.5%质量分数的盐替代范围内,KCl替代组的凝胶强度优于对照组(3%NaCl),持水力与对照组相比无显著差异(P>0.05);CaCl_(2)替代组的凝胶强度在1.5%替代质量分数时显著下降(P<0.05),持水力呈先下降后上升趋势;MgCl_(2)替代组凝胶强度显著降低(P<0.05),持水力上升。在流变学性质方面,不同质量分数KCl替代组的储能模量明显高于对照组。CaCl_(2)和MgCl_(2)的替代使肌原纤维蛋白表面疏水性增大、巯基含量减少,3种氯盐的替代使内源性荧光光谱均出现蓝移现象。CaCl_(2)、MgCl_(2)和KCl以低质量分数(0.5%)替代时,肌原纤维蛋白凝胶的微观结构与对照组无明显差异。以上结果表明CaCl_(2)、MgCl_(2)和KCl部分替代NaCl可有效降低鱼糜凝胶产品中的钠盐含量。
In order to reduce the amount of added sodium in myofibrillar protein(MP)gel,the effects of partial substitution of different chloride salts(CaCl_(2),MgCl_(2),and KCl)for NaCl on the gel strength,microstructure,water-holding capacity and rheological properties of MP gel were studied.The underlying mechanism of action of sodium substitutes was elucidated by using sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)and intrinsic fluorescence spectroscopy as well as measuring surface hydrophobicity and sulfhydryl content.The results showed that KCl was the best substitute for NaCl,followed by CaCl_(2),and MgCl_(2) was least effective in replacing NaCl.The gel strength of the KCl substitution groups(0.5%KCl+2.5%NaCl,1.5%KCl+1.5%NaCl,and 1.0%KCl+2.0%NaCl;m/m)was better than that of the control group(3%NaCl),while no significant difference in water-holding capacity was found between the two groups(P>0.05).The gel strength of the 1.5%CaCl_(2)+1.5%NaCl group decreased significantly(P<0.05),and the water-holding capacity decreased first and then increased.The gel strength significantly decreased(P<0.05)and the water-holding capacity increased in the MgCl_(2) substitution groups.In terms of rheological properties,the storage modulus(G’)of the KCl substitution groups was significantly higher than that of the control group.Substitution of CaCl_(2) and MgCl_(2) increased the surface hydrophobicity of MP and decreased the sulfhydryl content.Substitution of CaCl_(2),MgCl_(2),and KCl resulted in a blue shift in intrinsic fluorescence spectra.At low substitution levels(0.5%),the microstructure of MP gel showed no significant difference from that of the control group.The above results indicate that CaCl_(2),MgCl_(2) and KCl can be used to partially substitute NaCl in surimi gel products.
作者
陈旭
陈惠敏
伍久林
江文婷
冯雅梅
蔡茜茜
黄建联
汪少芸
CHEN Xu;CHEN Huimin;WU Jiulin;JIANG Wenting;FENG Yamei;CAI Xixi;HUANG Jianlian;WANG Shaoyun(College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,China;Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing,Xiamen 361022,China;Anjoy Food Group Co.Ltd.,Xiamen 361022,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第6期25-33,共9页
Food Science
基金
国家自然科学基金区域重点项目(U1905202)
国家自然科学基金青年科学基金项目(32201965)
福州市科技计划项目(2022-Y-002)。
关键词
鱼糜
肌原纤维蛋白
氯盐替代
凝胶
低钠盐
surimi
myofibrillar protein
chlorine salt replacement
gel
low sodium salt