[ Objective] To investigate the effects of non-starch polysaccharide （NSP） enzyme products on meat performance of broilers and thus to provide a scientific basis for their rational use. [Method] Two hundred 21-day-o...[ Objective] To investigate the effects of non-starch polysaccharide （NSP） enzyme products on meat performance of broilers and thus to provide a scientific basis for their rational use. [Method] Two hundred 21-day-old Ross broilers were assigned to five groups. The broilers in group Ⅰ and group Ⅱ were fed positive control diet and negative control diet, respectively, which were slightly different. The broilers in group Ⅲ, Ⅳ and V were fed the negative control diet respectively supplemented with different commercial NSP enzyme products. The broilers were slaughtered at 56 days old, and their meat yield was determined. [ Result] The percentage of carcass yield and percentage of abdominal fat were significantly higher in the group Ⅲ than in the group Ⅱ （P 〈 0.05）. The percentage of small intestine weight in slaughter weight was lower in the group Ⅱ than in other groups. [ Conclusion] Diets supplemented broad-rang and highly active NSP enzyme products can promote absorption of routine feed ingredients, increase meat yield, and improve meat performance.展开更多
[Objective] The study aimed to research the effect of several commercial NSP complex enzymes products on broiler meat quality, and provide scientific basis for feed enterprise and breeding farmers choosing NSP complex...[Objective] The study aimed to research the effect of several commercial NSP complex enzymes products on broiler meat quality, and provide scientific basis for feed enterprise and breeding farmers choosing NSP complex enzymes. [ Method] Two hundred ROSS broilers at age of 21 days were designed to five treatment groups, including the positive and negative control treatments, and Group 1 to 3 with feed additive of the commercial non-starch polysaccharide complex enzymes each on base of the negative group diet. At 56 days of age, broilers were killed and meat quality was analyzed. [ Result] The thigh meat color CIELAB a value for the negative control broilers was lower （ P 〈 0.05） than those of the positive control and Group 1. The drip loss of breast meat for Group 1 was the lowest, and the drip loss of thigh meat for the negative control was the highest among all treatments. The shear force for the negative control and Group 3 were higher than those of other three groups. There were no differences （P 〉 0.05） on the contents of chemical components, crude moisture, crude protein, crude fat, crude ash, and inosine acid for breast and thigh meat among all treatments. [ Conclusion] NSP complex enzymes with complete enzyme categories and high enzyme activity can improve meat quality in broilers.展开更多
We investigated the pattern of non-starch polysaccharide(NSP) digestion along the gut of pigs fed two different wheats, which were offered with or without xylanase supplementation. The two wheats used were pre-charact...We investigated the pattern of non-starch polysaccharide(NSP) digestion along the gut of pigs fed two different wheats, which were offered with or without xylanase supplementation. The two wheats used were pre-characterised before the experiment on the basis of low and normal feed intake of young pigs.Wheat type significantly influenced feed intake and growth rate in the first 7 days, however, by day 14 the only significant effect of wheat type was on growth rate. Xylanase supplementation increased the growth performance of pigs fed the poor quality wheat to a level similar to those fed the normal wheat. It also increased the daily gain of pigs fed the normal wheat. Wheat type had no significant effect on the digestibility of dry matter(DM), energy, free sugars or the different fractions of NSP in the duodenum,ileum or in the faeces. The duodenal gross energy digestibility values for the low and high performance diets were -27.4 and -47.5%, respectively, and xylanase supplementation significantly increased the digestibility of energy back to positive levels. Dry matter digestibility values followed a similar pattern. In the duodenum, xylanase increased(P < 0.05) the digestibility values of both soluble and insoluble NSP,whereas in the ileum, xylanase had a significant effect only on the digestibility of the soluble NSP fraction. Xylanase did not affect free sugar digestibility. The reduction in soluble NSP level coincided with a marked reduction in the amount of fucose, a prominent component of mucosal polysaccharides. This suggests that soluble NSP substantially increase endogenous losses. The absence of differences in the digestibility of the measured NSP between the two wheat samples suggests that the structures of the NSP, rather than just their amount and solubility, are important for the anti-nutritional properties of NSP in pig diets.展开更多
The present study characterised the types and amounts of non-starch polysaccharides(NSP)remaining undigested along the gastrointestinal tract(GIT)of broiler chickens offered a typical wheat-or maizebased diet.One-day ...The present study characterised the types and amounts of non-starch polysaccharides(NSP)remaining undigested along the gastrointestinal tract(GIT)of broiler chickens offered a typical wheat-or maizebased diet.One-day old Cobb 500 mixed-sex chicks were assigned to 24 pens,with 10 birds/pen and 12 pens/treatment.Birds were offered the experimental diets in 3 phases(starter,day 0 to 10;grower,day 11 to 24 and finisher,day 25 to 35).Excreta and digesta samples from the crop,gizzard,duodenum,jejunum,ileum and caeca were collected at 12 and 35 days of age,and analysed for the NSP flow.The wheat-based diet contained higher levels of soluble NSP than the maize-based diet,whereas insoluble NSP levels were similar between the 2 diets.Detailed analysis of NSP constituents revealed that arabinoxylans were the primary NSP in the wheat-based diet,mostly in insoluble form.Pectins were the predominant NSP in the maize-based diet,followed by arabinoxylans.Overall,birds offered the wheatbased diet presented higher levels of soluble NSP remaining in all gut sections compared to birds offered the maize-based diet,at both 12 and 35 days of age(P<0.050).Accumulation of insoluble NSP in the gizzard was noted in birds fed both diets,but was more pronounced in birds offered the maize-based diet compared to the wheat-based diet,at both 12 and 35 days of age(P<0.001).The present study highlights marked differences in the amounts and types of NSP delivered to the different gut sections when feeding wheat-compared to maize-based diets,particularly in the gizzard and the lower GIT of birds.展开更多
The present study evaluated the impacts of fibre-degrading enzymes on the profiles of non-starch polysaccharides(NSP)and oligosaccharides(OS)in the ileum of broiler chickens offered wheat-or maize-based diets under su...The present study evaluated the impacts of fibre-degrading enzymes on the profiles of non-starch polysaccharides(NSP)and oligosaccharides(OS)in the ileum of broiler chickens offered wheat-or maize-based diets under subclinical necrotic enteritis(NE)challenge.A 224 factorial arrangement of treatments was used.Factors were the following:NE challenge,no or yes;diet type,wheat-or maizebased;and supplemental enzymes,control(no enzyme),family 10 xylanase(XYN10),family 11 xylanase(XYN11)or b-mannanase(MAN).Birds in the challenged group were inoculated with Eimeria on d 9 and Clostridium perfringens on d 14 and 15.A 3-way interaction(P=0.047)occurred on overall(d 0 to 16)weight gain.When NE was present,all the supplemental enzymes increased weight gain in birds fed the wheat-based diet;whereas in those fed the maize-based diet supplemental XYN10 and XYN11 decreased weight gain.When NE was absent,birds fed the wheat-based diet supplemented with XYN10 or MAN presented increased weight gain compared to non-supplemented birds,but no improvements with enzyme addition were observed in birds fed the maize-based diet.A 3-way interaction(P=0.002)was observed on insoluble NSP level in the ileum.When NE was absent,all the supplemental enzymes reduced the ileal level of insoluble NSP,regardless of diet type.In the challenged birds,supplementing XYN10 and MAN reduced insoluble NSP level in the ileum,but only in birds fed the wheat-based diet.Ileal soluble NSP level was reduced by supplemental XYN11 and MAN,but only in birds fed the wheatbased diet,resulting in a 2-way diet typeenzyme interaction(P<0.001).Ileal OS arabinose(P=0.030)level was highest in birds offered the wheat-based diet supplemented with XYN11.Collectively,supplementation of NSP-degrading enzymes to the wheat-based diet enhanced bird performance regardless of NE challenge,with XYN11 significantly increasing oligosaccharide release.However,enzyme addition did not improve growth performance in birds fed maize-based diet,with supplemental XYN10 and XYN11 impeding weight gain when NE was present.展开更多
Pure wheat malt beer (PWMB) with potentially functional properties may attract consumer interest.To explore the functional properties of non-starch polysaccharides (NSPs) in PWMB,NSPs were extracted from PWMB and sepa...Pure wheat malt beer (PWMB) with potentially functional properties may attract consumer interest.To explore the functional properties of non-starch polysaccharides (NSPs) in PWMB,NSPs were extracted from PWMB and separated into PWMB non-starch polysaccharides-1 (PNSP-1) and PWMB non-starch polysaccharides-2 (PNSP-2) by Q-Sepharose Fast Flow column.PNSP-1 exhibited more effects on increasing the viscosity of beers,which had higher purity of 92.58% containing 88.53% arabinoxylan with arabinose/xylose (A/X) 0.60 and 2.78% β-glucan but no glucomannan and mannan;while PNSP-2 showed greater effects on promoting beer haze and foam retention,which had more diverse NSPs including 46.03% arabinoxylan with A/X 1.13,41.47% arabinogalactan,10.26% glucomannan,and 2.70% mannan but no β-glucan.Diversity of sugar composition resulted in a better antioxidant capacity of PNSP-2.NSPs proliferated Lactobacillus casei LC6117 and LC0331,but did not promote L.plantarum LP-28 and L.fermentium LF-2H.PNSP-2 was also utilized by L.rhamnosus SRG.PNSP-2 had better effects on prebiotics activities.PNSP,PNSP-1 and PNSP-2 all exhibited mild inhibitory effects on α-glucosidase and lipase but not on α-amylase,and showed a binding capacity to fat and cholesterol.This work is of great reference significance for improving the viscosity,haze,foam retention and health value of wheat beer.展开更多
目的探究非淀粉多糖对酶法制备高分支麦芽糊精黏弹特性的影响。方法利用α-葡萄糖基转移酶(α-glucanotransferase,α-GT)和马铃薯淀粉制备高分支麦芽糊精,并对其分子量、分支度和消化性进行测定。采用动态流变仪分别测试黄原胶、桃胶...目的探究非淀粉多糖对酶法制备高分支麦芽糊精黏弹特性的影响。方法利用α-葡萄糖基转移酶(α-glucanotransferase,α-GT)和马铃薯淀粉制备高分支麦芽糊精,并对其分子量、分支度和消化性进行测定。采用动态流变仪分别测试黄原胶、桃胶、香豆胶、刺槐豆胶和魔芋胶5种非淀粉多糖对高分支麦芽糊精的增稠效果。选取增稠效果适中、稳定性高的香豆胶按不同质量比与高分支麦芽糊精混合,进行振荡流变测试。通过傅里叶红外光谱对混合体系的结构进行表征。结果所得高分支麦芽糊精重均分子量为2.78×106 g/mol,聚合度(degree of polymerization,DP)≤5的超短链含量为52.09%,消化率显著降低。测得的剪切流变曲线均符合Herschel-Bulkley模型(决定系数R2>0.99),增稠效果魔芋胶>刺槐豆胶>香豆胶>黄原胶>桃胶,体系稳定性香豆胶>桃胶>刺槐豆胶>魔芋胶>黄原胶。振荡流变测定结果表明,随着香豆胶含量的增加,储能模量、损耗模量和损耗角正切tanδ均逐渐减小,混合体系由黏性液体逐渐偏向于弹性固体。傅里叶红外光谱结果表明,随着香豆胶在体系中的含量增加,指纹区峰值强度下降。结论α-GT改性马铃薯淀粉,可以制备出一种分支度高、分子量低且具有缓慢消化特性的高分支糊精。5种非淀粉多糖均可增加高分支麦芽糊精的黏弹特性,且当高分支糊精与香豆胶的质量比例为5:1时,黏度最大,弹性最小,混合体系具有更好的协同增稠效果。展开更多
为改善鱿鱼鱼糜制品的凝胶特性,优化玉米变性淀粉(乙酰化二淀粉磷酸酯(acetylated distarch phosphate,ADSP))和非肌肉蛋白(蛋清蛋白(egg white protein,EWP)、大豆分离蛋白(soy protein isolate,SPI))的添加量,并分析玉米变性淀粉协同...为改善鱿鱼鱼糜制品的凝胶特性,优化玉米变性淀粉(乙酰化二淀粉磷酸酯(acetylated distarch phosphate,ADSP))和非肌肉蛋白(蛋清蛋白(egg white protein,EWP)、大豆分离蛋白(soy protein isolate,SPI))的添加量,并分析玉米变性淀粉协同非肌肉蛋白(ADSP-EWP-SPI,AES)对鱿鱼鱼糜制品的质构、分子间作用力、蛋白质二级结构、微观结构的影响,探究AES改善鱿鱼鱼糜制品凝胶品质的机理。结果表明:ADSP、EWP和SPI添加量分别为10%、7%和6%时,鱿鱼鱼糜制品的凝胶特性最好;与对照组相比,添加玉米变性淀粉和非肌肉蛋白后,鱿鱼鱼糜制品中蛋白质的无规卷曲和α-螺旋相对含量下降,β-折叠和β-转角相对含量增加,添加AES有利于热凝胶过程中β-折叠和β-转角结构的保留,促进蛋白质之间的疏水相互作用,形成更加致密的鱼糜凝胶网络结构,提高鱿鱼鱼糜制品的凝胶强度和持水性。相关性分析显示,鱿鱼鱼糜制品的凝胶强度和持水性、疏水相互作用、β-转角及不易流动水相对含量均呈极显著正相关(P<0.01),与自由水相对含量和无规卷曲相对含量呈极显著负相关(P<0.01)。因此,添加10%ADSP、7%EWP和6%SPI通过影响鱿鱼鱼糜制品中的蛋白质二级结构和水分分布,改善了鱿鱼鱼糜制品的凝胶品质。展开更多
基金funded by the Action Project of Scientists and Technicians Serving Enterprises of the Ministry of Science and Technology (2009GJF30046)Key Technology R&D Program of Yunnan Province (2008LA006 )+1 种基金Kunming Science and Technology Project (08G100112)Yunnan Innovative Enterprise Pilot Project
文摘[ Objective] To investigate the effects of non-starch polysaccharide （NSP） enzyme products on meat performance of broilers and thus to provide a scientific basis for their rational use. [Method] Two hundred 21-day-old Ross broilers were assigned to five groups. The broilers in group Ⅰ and group Ⅱ were fed positive control diet and negative control diet, respectively, which were slightly different. The broilers in group Ⅲ, Ⅳ and V were fed the negative control diet respectively supplemented with different commercial NSP enzyme products. The broilers were slaughtered at 56 days old, and their meat yield was determined. [ Result] The percentage of carcass yield and percentage of abdominal fat were significantly higher in the group Ⅲ than in the group Ⅱ （P 〈 0.05）. The percentage of small intestine weight in slaughter weight was lower in the group Ⅱ than in other groups. [ Conclusion] Diets supplemented broad-rang and highly active NSP enzyme products can promote absorption of routine feed ingredients, increase meat yield, and improve meat performance.
基金funded by the State Ministry of Science and Technology’s scientific and technical personnel serving enterprises action project (2009GJF30046)Key project of Science and Technology of Yunnan Province (2008LA006)+1 种基金Science and Technology Bureau Project of Kunming City (08G100112)Yunnan Innovation-oriented Enterprises Trial Projects’Imbursement
文摘[Objective] The study aimed to research the effect of several commercial NSP complex enzymes products on broiler meat quality, and provide scientific basis for feed enterprise and breeding farmers choosing NSP complex enzymes. [ Method] Two hundred ROSS broilers at age of 21 days were designed to five treatment groups, including the positive and negative control treatments, and Group 1 to 3 with feed additive of the commercial non-starch polysaccharide complex enzymes each on base of the negative group diet. At 56 days of age, broilers were killed and meat quality was analyzed. [ Result] The thigh meat color CIELAB a value for the negative control broilers was lower （ P 〈 0.05） than those of the positive control and Group 1. The drip loss of breast meat for Group 1 was the lowest, and the drip loss of thigh meat for the negative control was the highest among all treatments. The shear force for the negative control and Group 3 were higher than those of other three groups. There were no differences （P 〉 0.05） on the contents of chemical components, crude moisture, crude protein, crude fat, crude ash, and inosine acid for breast and thigh meat among all treatments. [ Conclusion] NSP complex enzymes with complete enzyme categories and high enzyme activity can improve meat quality in broilers.
基金financial support of Novozymes A/S and DSM Nutritional Products that enabled the research to be undertaken
文摘We investigated the pattern of non-starch polysaccharide(NSP) digestion along the gut of pigs fed two different wheats, which were offered with or without xylanase supplementation. The two wheats used were pre-characterised before the experiment on the basis of low and normal feed intake of young pigs.Wheat type significantly influenced feed intake and growth rate in the first 7 days, however, by day 14 the only significant effect of wheat type was on growth rate. Xylanase supplementation increased the growth performance of pigs fed the poor quality wheat to a level similar to those fed the normal wheat. It also increased the daily gain of pigs fed the normal wheat. Wheat type had no significant effect on the digestibility of dry matter(DM), energy, free sugars or the different fractions of NSP in the duodenum,ileum or in the faeces. The duodenal gross energy digestibility values for the low and high performance diets were -27.4 and -47.5%, respectively, and xylanase supplementation significantly increased the digestibility of energy back to positive levels. Dry matter digestibility values followed a similar pattern. In the duodenum, xylanase increased(P < 0.05) the digestibility values of both soluble and insoluble NSP,whereas in the ileum, xylanase had a significant effect only on the digestibility of the soluble NSP fraction. Xylanase did not affect free sugar digestibility. The reduction in soluble NSP level coincided with a marked reduction in the amount of fucose, a prominent component of mucosal polysaccharides. This suggests that soluble NSP substantially increase endogenous losses. The absence of differences in the digestibility of the measured NSP between the two wheat samples suggests that the structures of the NSP, rather than just their amount and solubility, are important for the anti-nutritional properties of NSP in pig diets.
文摘The present study characterised the types and amounts of non-starch polysaccharides(NSP)remaining undigested along the gastrointestinal tract(GIT)of broiler chickens offered a typical wheat-or maizebased diet.One-day old Cobb 500 mixed-sex chicks were assigned to 24 pens,with 10 birds/pen and 12 pens/treatment.Birds were offered the experimental diets in 3 phases(starter,day 0 to 10;grower,day 11 to 24 and finisher,day 25 to 35).Excreta and digesta samples from the crop,gizzard,duodenum,jejunum,ileum and caeca were collected at 12 and 35 days of age,and analysed for the NSP flow.The wheat-based diet contained higher levels of soluble NSP than the maize-based diet,whereas insoluble NSP levels were similar between the 2 diets.Detailed analysis of NSP constituents revealed that arabinoxylans were the primary NSP in the wheat-based diet,mostly in insoluble form.Pectins were the predominant NSP in the maize-based diet,followed by arabinoxylans.Overall,birds offered the wheatbased diet presented higher levels of soluble NSP remaining in all gut sections compared to birds offered the maize-based diet,at both 12 and 35 days of age(P<0.050).Accumulation of insoluble NSP in the gizzard was noted in birds fed both diets,but was more pronounced in birds offered the maize-based diet compared to the wheat-based diet,at both 12 and 35 days of age(P<0.001).The present study highlights marked differences in the amounts and types of NSP delivered to the different gut sections when feeding wheat-compared to maize-based diets,particularly in the gizzard and the lower GIT of birds.
基金Authors acknowledge and thank BASF SE for their academic and financial support,Eimeria Pty Ltd.for providing Eimeria and Prof.Robert Moore for providing C.perfringens EHE-18 strain.
文摘The present study evaluated the impacts of fibre-degrading enzymes on the profiles of non-starch polysaccharides(NSP)and oligosaccharides(OS)in the ileum of broiler chickens offered wheat-or maize-based diets under subclinical necrotic enteritis(NE)challenge.A 224 factorial arrangement of treatments was used.Factors were the following:NE challenge,no or yes;diet type,wheat-or maizebased;and supplemental enzymes,control(no enzyme),family 10 xylanase(XYN10),family 11 xylanase(XYN11)or b-mannanase(MAN).Birds in the challenged group were inoculated with Eimeria on d 9 and Clostridium perfringens on d 14 and 15.A 3-way interaction(P=0.047)occurred on overall(d 0 to 16)weight gain.When NE was present,all the supplemental enzymes increased weight gain in birds fed the wheat-based diet;whereas in those fed the maize-based diet supplemental XYN10 and XYN11 decreased weight gain.When NE was absent,birds fed the wheat-based diet supplemented with XYN10 or MAN presented increased weight gain compared to non-supplemented birds,but no improvements with enzyme addition were observed in birds fed the maize-based diet.A 3-way interaction(P=0.002)was observed on insoluble NSP level in the ileum.When NE was absent,all the supplemental enzymes reduced the ileal level of insoluble NSP,regardless of diet type.In the challenged birds,supplementing XYN10 and MAN reduced insoluble NSP level in the ileum,but only in birds fed the wheat-based diet.Ileal soluble NSP level was reduced by supplemental XYN11 and MAN,but only in birds fed the wheatbased diet,resulting in a 2-way diet typeenzyme interaction(P<0.001).Ileal OS arabinose(P=0.030)level was highest in birds offered the wheat-based diet supplemented with XYN11.Collectively,supplementation of NSP-degrading enzymes to the wheat-based diet enhanced bird performance regardless of NE challenge,with XYN11 significantly increasing oligosaccharide release.However,enzyme addition did not improve growth performance in birds fed maize-based diet,with supplemental XYN10 and XYN11 impeding weight gain when NE was present.
基金supported by the Key Technology Research and Development Program of Shandong(grant no.2016GNC110015).
文摘Pure wheat malt beer (PWMB) with potentially functional properties may attract consumer interest.To explore the functional properties of non-starch polysaccharides (NSPs) in PWMB,NSPs were extracted from PWMB and separated into PWMB non-starch polysaccharides-1 (PNSP-1) and PWMB non-starch polysaccharides-2 (PNSP-2) by Q-Sepharose Fast Flow column.PNSP-1 exhibited more effects on increasing the viscosity of beers,which had higher purity of 92.58% containing 88.53% arabinoxylan with arabinose/xylose (A/X) 0.60 and 2.78% β-glucan but no glucomannan and mannan;while PNSP-2 showed greater effects on promoting beer haze and foam retention,which had more diverse NSPs including 46.03% arabinoxylan with A/X 1.13,41.47% arabinogalactan,10.26% glucomannan,and 2.70% mannan but no β-glucan.Diversity of sugar composition resulted in a better antioxidant capacity of PNSP-2.NSPs proliferated Lactobacillus casei LC6117 and LC0331,but did not promote L.plantarum LP-28 and L.fermentium LF-2H.PNSP-2 was also utilized by L.rhamnosus SRG.PNSP-2 had better effects on prebiotics activities.PNSP,PNSP-1 and PNSP-2 all exhibited mild inhibitory effects on α-glucosidase and lipase but not on α-amylase,and showed a binding capacity to fat and cholesterol.This work is of great reference significance for improving the viscosity,haze,foam retention and health value of wheat beer.
文摘目的探究非淀粉多糖对酶法制备高分支麦芽糊精黏弹特性的影响。方法利用α-葡萄糖基转移酶(α-glucanotransferase,α-GT)和马铃薯淀粉制备高分支麦芽糊精,并对其分子量、分支度和消化性进行测定。采用动态流变仪分别测试黄原胶、桃胶、香豆胶、刺槐豆胶和魔芋胶5种非淀粉多糖对高分支麦芽糊精的增稠效果。选取增稠效果适中、稳定性高的香豆胶按不同质量比与高分支麦芽糊精混合,进行振荡流变测试。通过傅里叶红外光谱对混合体系的结构进行表征。结果所得高分支麦芽糊精重均分子量为2.78×106 g/mol,聚合度(degree of polymerization,DP)≤5的超短链含量为52.09%,消化率显著降低。测得的剪切流变曲线均符合Herschel-Bulkley模型(决定系数R2>0.99),增稠效果魔芋胶>刺槐豆胶>香豆胶>黄原胶>桃胶,体系稳定性香豆胶>桃胶>刺槐豆胶>魔芋胶>黄原胶。振荡流变测定结果表明,随着香豆胶含量的增加,储能模量、损耗模量和损耗角正切tanδ均逐渐减小,混合体系由黏性液体逐渐偏向于弹性固体。傅里叶红外光谱结果表明,随着香豆胶在体系中的含量增加,指纹区峰值强度下降。结论α-GT改性马铃薯淀粉,可以制备出一种分支度高、分子量低且具有缓慢消化特性的高分支糊精。5种非淀粉多糖均可增加高分支麦芽糊精的黏弹特性,且当高分支糊精与香豆胶的质量比例为5:1时,黏度最大,弹性最小,混合体系具有更好的协同增稠效果。
文摘为改善鱿鱼鱼糜制品的凝胶特性,优化玉米变性淀粉(乙酰化二淀粉磷酸酯(acetylated distarch phosphate,ADSP))和非肌肉蛋白(蛋清蛋白(egg white protein,EWP)、大豆分离蛋白(soy protein isolate,SPI))的添加量,并分析玉米变性淀粉协同非肌肉蛋白(ADSP-EWP-SPI,AES)对鱿鱼鱼糜制品的质构、分子间作用力、蛋白质二级结构、微观结构的影响,探究AES改善鱿鱼鱼糜制品凝胶品质的机理。结果表明:ADSP、EWP和SPI添加量分别为10%、7%和6%时,鱿鱼鱼糜制品的凝胶特性最好;与对照组相比,添加玉米变性淀粉和非肌肉蛋白后,鱿鱼鱼糜制品中蛋白质的无规卷曲和α-螺旋相对含量下降,β-折叠和β-转角相对含量增加,添加AES有利于热凝胶过程中β-折叠和β-转角结构的保留,促进蛋白质之间的疏水相互作用,形成更加致密的鱼糜凝胶网络结构,提高鱿鱼鱼糜制品的凝胶强度和持水性。相关性分析显示,鱿鱼鱼糜制品的凝胶强度和持水性、疏水相互作用、β-转角及不易流动水相对含量均呈极显著正相关(P<0.01),与自由水相对含量和无规卷曲相对含量呈极显著负相关(P<0.01)。因此,添加10%ADSP、7%EWP和6%SPI通过影响鱿鱼鱼糜制品中的蛋白质二级结构和水分分布,改善了鱿鱼鱼糜制品的凝胶品质。
