糖基化反应对鱼蛋白胶挥发性风味及凝胶性能的影响

Effect of Glycation Reaction on Volatile Flavor and Gel Properties of Fish Protein Gelatin

为改善鱼蛋白胶风味,本文以鱼蛋白胶为原料,通过与葡萄糖构建糖基化反应体系,利用酶标仪、色度仪、质构仪、流变仪和气相色谱-质谱联用仪测定鱼蛋白胶的游离氨基、色泽、凝胶强度、胶融温度和挥发性风味物质变化,探究不同糖基化时间对挥发性风味物质及凝胶性能的影响。结果表明,糖基化反应时间从0 h增加到24 h,鱼蛋白胶黄度增加,游离氨基含量下降,糖基化程度逐渐增加(P<0.05),胶融温度无显著性差异(P>0.05)。糖基化反应6 h时,总醛相对含量最低为47.09%,产生不愉悦气味的化合物壬醛、癸醛、辛醛相对含量分别减少9.64%、7.88%、1.39%。葡萄糖的加入使得鱼蛋白胶的凝胶强度下降,随糖基化时间的增加,凝胶强度先增大后减小,糖基化反应6 h时,凝胶强度达最大值。因此,糖基化反应6 h能够有效改善鱼蛋白胶风味特性。本研究结果可为鱼蛋白胶的风味改善提供理论依据。

To improve the flavor of fish protein gelatin,the glycation reaction system was constructed with glucose,and use microplate readers,colorimeters,texture analyzers,rheometers,and gas chromatography-mass spectrometers were used to determine the free amino group,color,gel strength,gelling temperature,and volatile flavor changes of fish protein gelatin and explore the effects of different glycation times on volatile flavor substances and gel properties.The results showed that the glycation reaction time increased from 0 h to 24 h,the yellowness of fish protein increased,the free amino group content decreased(P<0.05),the degree of glycation gradually increased,and there was no significant difference in the glue melting temperature(P>0.05).When the glycation reaction was 6 h,the relative content of total aldehyde content was the lowest at 47.09%,and the relative contents of nonanal,declal and octanal,which produced unpleasant odors,were reduced by 9.64%,7.88%and 1.39%,respectively.With the increase of glycation time,the gel strength of fish protein gelatin decreased,and the gel strength reached the maximum value at 6 h of glycation reaction.Therefore,the glycation reaction for 6 h could effectively improve the flavor characteristics of fish protein gelatin.The results of this study can provide a theoretical basis for the flavor improvement of fish protein gelatin.