马铃薯淀粉改善金鲳鱼鱼糜3D可打印性研究

Study on improving 3D printability of surimi from golden pompano(Trachinotus ovatus)with potato starch

该文以金鲳鱼鱼糜为研究对象,提取肌原纤维蛋白与马铃薯淀粉制备共混体系,测定混合体系流变特性、蛋白质结构、分子间作用力。结合鱼糜3D打印效果,解析马铃薯淀粉改善鱼糜3D可打印性的根本原因。结果表明,淀粉促进蛋白质分子间离子键含量和疏水相互作用减少,氢键和二硫共价键含量增多,蛋白质分子构象发生变化。当鱼糜中肌原纤维蛋白与马铃薯淀粉质量比为6∶4时,流变单元之间的链接强度为8877.2 Pa·s 1/z,表观黏度为2818 Pa·s,此时鱼糜3D打印效果最佳,打印精确性和稳定性分别为99.6%和98.12%。该研究为3D打印鱼糜制品的配方设计与开发提供了理论支撑,对3D打印在食品工业中的广泛应用具有深远的现实意义。

Potato starch can improve the 3D printability of surimi,but the molecular mechanism was not clear.The surimi from golden pompano was the research object and extracted myofibrillar protein from the surimi.The blend system was prepared with myofibrillar protein and potato starch and determined the rheological properties,microstructure,and intermolecular force.The 3D printing effect of surimi was evaluated.The fundamental reason why potato starch improved the 3D printability of surimi was analyzed.Results showed that the content of ionic bonds and hydrophobic interaction between protein molecules decreased,while the content of hydrogen bonds and disulfide covalent bonds increased,which promoted the conformational changes of amino acids in the side chain of protein molecules.When the mass ratio of myofibrillar protein to potato starch was 6∶4,the link strength between rheological units of the blend system was 8877.2 Pa·s 1/z and the apparent viscosity was 2818 Pa·s.At this time,the 3D printing effect of surimi was the best,and the printing accuracy and stability were 99.6%and 98.12%respectively.This study provided theoretical support for the formulation design and development of 3D-printed surimi products and had far-reaching practical significance for the wide application of 3D printing in the food industry.