豆粕蛋白对白鲢鱼糜凝胶特性的影响

Effect of Soybean Meal Proteins on Gel Properties of Silver Carp Surimi

研究豆粕蛋白添加量对白鲢鱼糜凝胶特性的影响,并进一步从化学作用力、蛋白二级结构等角度分析影响原因。向冷冻白鲢鱼糜中分别添加0%、0.5%、1.0%、1.5%和2.0%的豆粕蛋白制备鱼糜凝胶,采用质构仪、傅里叶变换红外光谱仪等测定鱼糜凝胶的持水性、蒸煮损失率、白度值、质构特性、感官品质以及化学作用力、总巯基含量和蛋白质二级结构等指标。结果表明:当豆粕蛋白的添加量占冷冻白鲢鱼糜的1.5%时,鱼糜凝胶的持水性、硬度、弹性、内聚性和咀嚼性分别为87.59%±1.44%、381.70±7.64 g、12.41±0.67 mm、0.89±0.02和38.60±0.14 mJ,且均升至最高,同时蒸煮损失率降至最低,为10.20%±0.52%,感官品质亦达最佳,白度值稍有降低。豆粕蛋白添加量为1.5%时,鱼糜凝胶的疏水相互作用和总巯基含量均达到最大,形成了紧密的凝胶三维网状结构。此外,豆粕蛋白的添加对鱼糜蛋白二级结构的影响较小。综合考虑,当豆粕蛋白添加量为1.5%时,有效地改善了鱼糜制品的凝胶特性。

The influence of soybean meal protein addition to the gel properties of silver carp surimi was studied,and the potential causes were further analyzed from the perspective of chemical forces and protein secondary structures.The surimi gels were prepared by the addition of 0%,0.5%,1.0%,1.5%and 2.0%of soybean meal protein,respectively,to the frozen surimi samples of silver carp.The water-holding capacity,cooking loss rate,whiteness value,texture characteristics,sensory quality,chemical strength,total sulfhydryl content and protein secondary structure of surimi gel were measured by a texture analyzer and Fourier transform infrared spectrometer.The results showed that when the amount of soybean meal protein accounted for 1.5%of the frozen silver carp surimi,the water holding capacity,hardness,springiness,cohesiveness and chewiness of the surimi gel increased to the maximum values of 87.59%±1.44%,381.70±7.64 g,12.41±0.67 mm,0.89±0.02 and 38.60±0.14 mJ,respectively,while the cooking loss rate decreased to the minimum value of 10.20%±0.52%,the sensory quality reached the best,and the whiteness value decreased slightly.This could be explained that the addition of 1.5%soybean meal protein led to a maximum hydrophobic interaction and total sulfhydryl content of surimi gel,and a tight gel three-dimensional network structure was formed.Moreover,the addition of soybean meal protein had little effect on the secondary structure of surimi protein.Therefore,the addition of 1.5%soybean meal protein effectively improved the gelation properties of surimi products.