| 李丹,刘涛,汪秀妹,周凤超,林国荣,肖意如.菠萝蜜籽膳食纤维对马鲛鱼糜肌原纤维蛋白凝胶的影响[J].保鲜与加工,2024,24(10):74~83 |
| 菠萝蜜籽膳食纤维对马鲛鱼糜肌原纤维蛋白凝胶的影响 |
| Effect of Jackfruit Seed Dietary Fiber on Myofibrillar Protein Gel of Scomberomorus niphonius Surimi |
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| DOI： |
| 中文关键词: 菠萝蜜籽膳食纤维 肌原纤维蛋白 凝胶特性 马鲛鱼 |
| 英文关键词:jackfruit seed soluble dietary fiber myofibrillar protein gel properties Scomberomorus niphonius |
| 基金项目:福建省自然科学基金面上项目（2020J01913） |
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| 摘要点击次数: 28 |
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| 中文摘要: |
| 为探究菠萝蜜籽可溶性膳食纤维（Jackfruit seed soluble dietary fiber, JS-SDF）对马鲛鱼肌原纤维蛋白（Myofibrillar protein, MP）凝胶性能的影响。在马鲛鱼MP 中添加不同质量分数（0、0.5%、1.0%、1.5%、2.0%、2.5%）的JS-SDF，形成JS-SDF 与MP 的复合体系，对MP 及复合体系的内源荧光光谱、紫外吸收光谱、傅立叶红外光谱、表面疏水性等进行了分析，并测定复合体系鱼糜凝胶的凝胶强度、质构特性、微观结构等指标。结果表明：复合体系的浊度随JS-SDF 添加量的增加而增大；荧光强度和凝胶白度随着JS-SDF 添加量的增大而降低；除添加1.0% JS-SDF 的复合体系外，其余样品紫外吸收强度均降低；红外光谱分析表明添加JS-SDF 后MP 的红外光谱未发生变化；表面疏水性、总巯基含量以及凝胶强度在JS-SDF添加量为1.5%时最大， 同时此凝胶的持水性最高且蒸煮损失率最小，同时凝胶微观结构最为致密；十二烷基硫酸钠聚丙烯酰胺凝胶电泳（Sodium dodecyl sulfate polyacrylamidegel electrophoresis, SDS-PAGE） 分析表明，JS-SDF 的加入并未对肌球蛋白重链和肌动蛋白条带造成影响。因此，添加适量的JS-SDF能有效提升马鲛鱼糜的凝胶特性，改良马鲛鱼糜凝胶的品质。 |
| 英文摘要: |
| To explore the effect of jackfruit seed soluble dietary fiber (JS-SDF) on the gel properties of myofibrillar protein (MP) from Scomberomorus niphonius, different mass fractions (0, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%) of JS-SDF were added to mackerel MP to form a composite system. The endogenous fluorescence spectrum, ultraviolet (UV) absorption spectrum, fourier transform infrared spectrum, and surface hydrophobicity of MP and the composite system were analyzed. The gel strength, texture properties, and microstructure of the mackerel surimi gels were also determined. The results showed that the turbidity of the composite system increased with the increase of JS-SDF addition. The fluorescence intensity and gel whiteness decreased with the increase of JS-SDF addition. Except for the composite system with 1.0% JS-SDF, the UV absorption intensity of the other samples decreased. Infrared spectrum analysis showed that the addition of JS-SDF did not change the infrared spectrum of MP. The surface hydrophobicity, total sulfhydryl content, and gel strength reached the maximum when the mass fraction of JS-SDF was 1.5%. At the same time, the gel had the highest water-holding capacity, the lowest cooking loss rate, and the densest microstructure. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the addition of JS-SDF did not affect the myosin heavy chain and actin bands. Therefore, adding an appropriate amount of JSSDF can effectively improve the gel properties of mackerel surimi and enhance the quality of mackerel surimi gel. |
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