摘要
针对植物油和金枪鱼肌原纤维蛋白(myofibrillar protein,MP)复合凝胶的结构特性,选取了玉米油和橄榄油2种不饱和脂肪酸含量较高的油脂,将其用金枪鱼的肌原纤维蛋白乳化以后再与肌原纤维蛋白混合,形成复合凝胶,选取的油脂的体积分数分别为5%、10%和15%。流变结果表明,2种油脂的复合凝胶都随着油脂体积分数的增大,G'(储能模量)越大;质构和持水力的结果显示,体积分数为15%的玉米油和橄榄油凝胶效果最好;电镜扫描显示,乳化的油脂与凝胶网络之间可能存在相互作用,油脂并不是单纯地填充在肌原纤维蛋白三维网络的空隙中。该结果可为在鱼糜制品加工过程中使用不饱和脂肪酸提供技术参数和理论依据。
In order to study the structural properties of composite gels of vegetable oil and myofibrillar protein, corn oil and olive oil were selected due to their high unsaturated fatty acids contents. Corn oil and olive oil were emulsified with tuna fibrillins and then mixed with myofibrillar proteins to form composite gels. The concentrations of oils used were 5%, 10% and 15%. The rheological results showed that G ′ was higher with increasing oil concentration in both composite gels. The results of texture and water holding capacity showed that 15% oil gave the best gel properties. The electron microscopy showed that there were possible interactions between emulsified oil and the gel network, as the oil was not simply filled in the gap of the three-dimensional network of myofibrillar proteins. This experiment provides technical parameters and theoretical basis for applying unsaturated fatty acids in processing surimi products.
作者
王莉莎
崔洪君
武雅琴
包海蓉
WANG Lisha;CUI Hongjun;WU Yaqin;BAI Hairong(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Enigeering Research Center of Aguatic-Product Processing & Preservation,Shanghai 201306,China;Laboratory of Quality and Satefy Risk Assessment for Aguatic Products on Storage and Preservation(Shanghai), Ministry of Agricuture,Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第9期96-102,共7页
Food and Fermentation Industries
基金
国家高技术研究发展计划"863"计划(2012AA092302)
中央级公益性科研院所基本科研业务费专项资金(东海水产研究所)资助项目(2018M04)
