摘要
为探究KCl、NaCl、CaCl_(2)对鱼糜凝胶的作用,通过调控盐的种类和添加量(离子强度)分析添加不同盐类对鱼糜凝胶的影响。结果表明:相较于CaCl_(2),添加KCl、NaCl能更好地改善鱼糜凝胶的性质。随着盐添加量的提高,KCl、NaCl、CaCl_(2)均能提升鱼糜凝胶强度、持水性和质构特性,但当CaCl_(2)质量分数超过1.89%时,这些性质均有所降低。添加KCl、NaCl、CaCl_(2)鱼糜凝胶的储能模量分别在质量分数2.55%、5%、1.89%时达最大值。K+、Na+促使鱼糜凝胶蛋白中的α-螺旋向β-折叠转变,而Ca2+倾向于将α-螺旋转变为无规卷曲和β-转角。当NaCl质量分数为3%时,鱼糜凝胶离子键含量最高,而随着盐添加量的提高,KCl组氢键与离子键含量于质量分数5.09%时达最大值,CaCl_(2)组氢键与离子键含量于质量分数1.27%时达最大值,随后呈下降趋势,且KCl、NaCl组疏水相互作用含量整体高于CaCl_(2)组。KCl、NaCl组鱼糜凝胶中不易流动水相对含量均高于CaCl_(2)组,表明KCl、NaCl组鱼糜凝胶网络保水性更强。本研究可为食品工业中调整鱼糜凝胶特性及探索盐替代配方提供参考。
This study investigated the effects of different types(KCl,NaCl,and CaCl_(2))and concentrations(five ionic strengths)of salt on the gel properties of surimi.The results indicate that KCl and NaCl were more effective than CaCl_(2)in improving the gel properties of surimi.As the KCl,NaCl,and CaCl_(2)concentrations increased,the gel strength,water-holding capacity,and textural properties of surimi increased but declined when the CaCl_(2)concentration exceeded 1.89%.The KCl,NaCl,and CaCl_(2)concentrations that resulted in maximum storage modulus were 2.55%,5.00%,and 1.89%,respectively.K⁺and Na⁺promoted the conformational transition of surimi proteins fromα-helix toβ-sheet,while Ca²⁺tended to convertα-helix into random coil andβ-turn structures.Meanwhile,among all NaCl concentrations tested,3.00%NaCl resulted in the highest content of ionic bonds in surimi gels.The contents of both hydrogen bonds and ionic bonds increased with KCl concentration up to 5.09%and CaCl_(2)concentration up to 1.27%and then declined.Additionally,addition of KCl or NaCl resulted in higher levels of hydrophobic interaction and a higher proportion of immobilized water than did CaCl_(2)addition,indicating increased water-holding capacity of surimi gels.This study provides a reference for improving the gel properties of surimi and exploring salt substitute formulations in the food industry.
作者
苏海旭
夏忠悦
邓莎
刘思雨
许訢彧
吕远平
SU Haixu;XIA Zhongyue;DENG Sha;LIU Siyu;XU Xinyu;LÜYuanping(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;New Hope Dairy Co.Ltd.,Chengdu 610000,China)
出处
《肉类研究》
北大核心
2025年第5期20-27,共8页
Meat Research
关键词
鱼糜
盐
离子强度
凝胶性质
肌原纤维蛋白
surimi
salt
ionic strength
gel properties
myofibrillar protein
作者简介
第一作者:苏海旭(2000-)(ORCID:0009-0000-8234-0751),男,硕士研究生,研究方向为食品科学与工程。E-mail:501812140@qq.com;通信作者:吕远平(1971-)(ORCID:0000-0002-4661-2614),女,教授,博士,研究方向为食品科学。E-mail:364943477@qq.com。
