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| γ-聚谷氨酸对带鱼鱼糜凝胶特性的影响 | |
| 引用本文： | 纪蓉,江海,胡亚芹,杨志坚,姚燕佳,叶兴乾.γ-聚谷氨酸对带鱼鱼糜凝胶特性的影响[J].中国食品学报,2012,12(4):90-99. |
| 作者姓名： | 纪蓉 江海 胡亚芹 杨志坚 姚燕佳 叶兴乾 |
| 作者单位： | 1. 浙江大学生工食品学院 杭州310058 2. 山东省日照市疾病预防控制中心 山东日照276826 3. 浙江大学生命科学学院 杭州310058 |
| 基金项目： | 国家支撑计划项目，国家自然科学基金，浙江省重大项目，宁波市重大农业科技攻关项目 |
| 摘 要： | γ-聚谷氨酸作为一种新型可食用的食品添加剂,可显著提高带鱼鱼糜的凝胶强度(P<0.05),且对鱼糜的白度值影响较小。响应面优化试验结果表明,采用两段加热方式,γ-聚谷氨酸添加量0.54‰、第1段加热温度52.6℃,加热时间39min时,鱼糜凝胶强度最高,为281.66g.cm。在各影响因素中,γ-聚谷氨酸添加量对凝胶强度的影响最大,其次是第1段加热温度,加热时间影响最小。SDS-PAGE电泳图谱和扫描电镜图谱显示γ-聚谷氨酸与鱼糜蛋白质可相互作用,从而提高鱼糜凝胶强度。经两段式加热的鱼糜凝胶强度显著高于一段加热方式(P<0.05),但二者在肌原纤维蛋白SDS-PAGE电泳图谱上无明显差异,说明γ-聚谷氨酸对二者肌原纤维蛋白质的组成没有影响。 |
| 关 键 词： | γ-聚谷氨酸 鱼糜 凝胶强度 响应面优化 SDS-PAGE 微观结构 |
Effects of γ-Polyglutamic Acid on the Gellation Properties of Hairtail (Trichiurus Haumela) Surimi |
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| Ji Rong , Jiang Hai , Hu Yaqin , Yang Zhijian , Yao Yanjia , Ye Xingqian.Effects of γ-Polyglutamic Acid on the Gellation Properties of Hairtail (Trichiurus Haumela) Surimi[J].Journal of Chinese Institute of Food Science and Technology,2012,12(4):90-99. | |
| Authors: | Ji Rong Jiang Hai Hu Yaqin Yang Zhijian Yao Yanjia Ye Xingqian |
| Affiliation: | 1(1College of Biosystem Engineering and Food Science,Zhejiang University,Hangzhou 310058 2Center for Disease Control and Prevention,Rizhao 276826,Shandong 3College of Life Science,Zhejiang University,Hangzhou 310058) |
| Abstract: | As a newly edible food additive,γ-Polyglutamic acid(γ-PGA) could increase the gel strength of hairtail(Trichiurus haumela) surimi significantly(P<0.05),and slightly effect its whiteness.The results of response surface optimization showed that hairtail surimi had the highest(281.66 g·cm) gel strength with the addition of 0.54‰ γ-PGA when preheating at 52.6 ℃ for 39 min using the two-stage heating method.Among the three influencing factors,the additive amount of γ-PGA had the highest effect on hairtail surimi gel strength,followed by the preheating temperature and time.Both the SDS-PAGE electrophoretic pattern and microstructure figure manifested that γ-PGA could increase the gel strength.Though the two-stage heated surimi gel strength was significantly higher than one-stage heated surimi(P<0.05),they had no significant difference on the SDS-PAGE electrophoretic pattern of myofibrillar protein eventually. |
| Keywords: | γ-polyglutamic acid surimi gel strength response surface optimization SDS-PAGE microstructure |
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