超高压耦合热处理过程对鳙鱼鱼糜凝胶特性及水分迁移的影响
TS254.4; 为了阐明超高压耦合热处理过程中鳙鱼鱼糜凝胶特性变化的机制,本文探究了超高压耦合热处理(300 MPa/5 min,40℃/30 min,90℃/20 min)过程中鳙鱼鱼糜凝胶特性、蛋白质结构及水分迁移的变化,并进行聚类热图和Pearson相关性分析.结果表明,超高压耦合热处理能显著改善鳙鱼鱼糜的凝胶特性(P<0.05).随着超高压,超高压结合一段热处理,超高压结合二段热处理过程的进行,鳙鱼鱼糜凝胶的凝胶强度、质构、白度呈上升趋势,其中,较常压处理样品(0.1P),经超高压耦合热处理(300PSH)的鱼糜凝胶强度和白度分别增加了477.75%、43.38%.在不同处理过...
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| Published in | 食品工业科技 Vol. 44; no. 23; pp. 70 - 79 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
阳江职业技术学院,广东阳江 529500
2023
华南农业大学食品学院,广东广州 510642%华南农业大学食品学院,广东广州 510642 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2023020083 |
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| Abstract | TS254.4; 为了阐明超高压耦合热处理过程中鳙鱼鱼糜凝胶特性变化的机制,本文探究了超高压耦合热处理(300 MPa/5 min,40℃/30 min,90℃/20 min)过程中鳙鱼鱼糜凝胶特性、蛋白质结构及水分迁移的变化,并进行聚类热图和Pearson相关性分析.结果表明,超高压耦合热处理能显著改善鳙鱼鱼糜的凝胶特性(P<0.05).随着超高压,超高压结合一段热处理,超高压结合二段热处理过程的进行,鳙鱼鱼糜凝胶的凝胶强度、质构、白度呈上升趋势,其中,较常压处理样品(0.1P),经超高压耦合热处理(300PSH)的鱼糜凝胶强度和白度分别增加了477.75%、43.38%.在不同处理过程中,鳙鱼鱼糜凝胶蛋白质β-折叠结构比例显著增加(P<0.05),肌球蛋白重链交联聚集,同时,鱼糜凝胶的活性巯基含量和表面疏水性显著降低(P<0.05),蛋白质通过二硫键和疏水相互作用形成更致密、有序的网络结构,导致不易流动水向结合水迁移,最终表现为鱼糜凝胶凝胶强度、质构特性、白度和持水性显著改善.本研究可为超高压耦合热处理技术的应用和淡水鱼鱼糜制品的开发提供理论依据. |
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| AbstractList | TS254.4; 为了阐明超高压耦合热处理过程中鳙鱼鱼糜凝胶特性变化的机制,本文探究了超高压耦合热处理(300 MPa/5 min,40℃/30 min,90℃/20 min)过程中鳙鱼鱼糜凝胶特性、蛋白质结构及水分迁移的变化,并进行聚类热图和Pearson相关性分析.结果表明,超高压耦合热处理能显著改善鳙鱼鱼糜的凝胶特性(P<0.05).随着超高压,超高压结合一段热处理,超高压结合二段热处理过程的进行,鳙鱼鱼糜凝胶的凝胶强度、质构、白度呈上升趋势,其中,较常压处理样品(0.1P),经超高压耦合热处理(300PSH)的鱼糜凝胶强度和白度分别增加了477.75%、43.38%.在不同处理过程中,鳙鱼鱼糜凝胶蛋白质β-折叠结构比例显著增加(P<0.05),肌球蛋白重链交联聚集,同时,鱼糜凝胶的活性巯基含量和表面疏水性显著降低(P<0.05),蛋白质通过二硫键和疏水相互作用形成更致密、有序的网络结构,导致不易流动水向结合水迁移,最终表现为鱼糜凝胶凝胶强度、质构特性、白度和持水性显著改善.本研究可为超高压耦合热处理技术的应用和淡水鱼鱼糜制品的开发提供理论依据. |
| Author | 潘卓官 陈海强 周爱梅 邹怡茜 |
| AuthorAffiliation | 华南农业大学食品学院,广东广州 510642%华南农业大学食品学院,广东广州 510642;阳江职业技术学院,广东阳江 529500 |
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| Author_FL | ZOU Yiqian ZHOU Aimei CHEN Haiqiang PAN Zhuoguan |
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| DocumentTitle_FL | Effects of Gel Properties and Water Migration during Ultra-High Pressure Coupled Heat Treatment on Bighead Carp Surimi |
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| Keywords | 超高压耦合热处理 鳙鱼 鱼糜 surimi water mobility protein 水分迁移 ultra-high pressure coupled heat treatment bighead carp 蛋白质 |
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