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当前位置: 首页 > 文章 > 超高压对草鱼鱼糜凝胶特性的影响及其机理初探 食品工业科技 2015,36 (1) 86-90+96
Position: Home > Articles > Study on the gelling properties and mechanism of the grass carp surimi induced by ultra- high pressure Science and Technology of Food Industry 2015,36 (1) 86-90+96

超高压对草鱼鱼糜凝胶特性的影响及其机理初探

作  者：
梁燕;周爱梅;郭宝颜;张风;肖苏尧;刘欣
单  位：
华南农业大学食品学院
关键词：
超高压;草鱼鱼糜;凝胶特性;凝胶机理
摘  要：
本实验以草鱼鱼糜为原料,研究不同的超高压处理(100~500MPa/15~60min)对其凝胶特性的影响,并与热处理进行对比,同时探讨其凝胶机理。结果表明,超高压处理能很好地改善草鱼鱼糜的凝胶特性,在400MPa压力以上时,其质构指标如凝胶强度、弹性、内聚性、回复性均显著高于热处理样品,且形成的凝胶质地致密均匀,白度和亮度值高,而硬度比热处理样品低。超高压处理样品的TCA-可溶性肽含量低于热处理凝胶,表明压力可抑制引起鱼糜凝胶劣化的内源性蛋白酶的活性,且压力越大对酶活的抑制越大;但其溶解度高于热处理凝胶,表明压力也会使其内源性转谷氨酰胺酶活性降低,不利于形成ε-(γ-谷氨酰)赖氨酸键。SDS-PAGE显示,超高压处理样品的大分子蛋白(MW>200ku)的出现可能是肌球蛋白分子通过二硫键等共价键聚集形成的。结果说明,与热处理对比,超高压处理有利于形成凝胶弹性好、色泽佳、质地柔软的鱼糜凝胶,且与热处理凝胶形成机理有所不同。
译  名：
Study on the gelling properties and mechanism of the grass carp surimi induced by ultra- high pressure
作  者：
LIANG Yan;ZHOU Ai- mei;GUO Bao-yan;ZHANG Feng;XIAO Su-yao;LIU Xin;College of Food Science,South China Agricultural University;
关键词：
ultra-high pressure;;grass carp surimi;;gelling properties;;mechanism
摘  要：
Effect of different pressures( 100 ~ 500 MPa /15 ~ 60min) on the gelling properties and mechanism of gels from the grass carp surimi were investigated and compared with heat- induced surimi gels. According to the results,surimi gels induced by pressure above 400 MPa possessed higher gel- strength and TPA than surimi gels induced by heat treatment.Besides,the surimi gels induced by pressure had well- distributed structure and higher whiteness and brightness,but lower hardness.The content of TCA- soluble peptide of pressure- induced gels were lower than that of heat- induced gels and the higher the pressure,the lower the content of TCA- soluble peptide,suggesting endogenous protease in surimi which could result in gel- weakening might be inactived by high pressure.Higher solubility of surimi gels treated with pressurization were observed,indicating that endogenous transglutaminase might be inactived under pressurization,which resulted in the decrease of ε-( γ- glutamyl) lysine linkage formation.The appearance of large molecule( MW > 200ku) was probably due to the formation of disulfide bond through oxidation of SH group or disulfide interchanges. The above results demonstrated that ultra- high pressure could improve the gelling properties of grass carp surimi when compared to heat- induced surimi gels,and there existed differences in mechanism of surimi induced by ultra- high pressure and heat- induced surimi gels.

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