摘要
为改善鱿鱼糜凝胶性能,本研究以鱿鱼糜为原料,通过低温等离子体(CAP)及不同加热方式(一段加热和二段加热)处理鱼糜凝胶,分析不同等离子体处理条件对秘鲁鱿鱼糜持水性、凝胶强度、流变学特性、蛋白质二级结构、化学作用力和体外消化率等凝胶品质的影响。结果表明,CAP可显著抑制粗蛋白酶活性,且随着处理时间的延长,鱿鱼糜的白度、凝胶强度、持水性以及二硫键含量总体呈先升后降趋势,其中一段加热组鱿鱼凝胶品质显著优于二段加热组(P<0.05)。同时,相较于对照组,CAP处理组的流变学特性增强,消化率显著降低(P<0.05);CAP处理组的α-螺旋与无规则卷曲含量减少,β-折叠含量增加,二级结构改变。本研究可为应用低温等离子体技术改善鱿鱼糜凝胶功能特性提供新方法。
This study aimed to improve the gel property of squid(Dosidicus gigas)surimi by cold atmospheric plasma(CAP)coupled with heating methods including direct heating and two-step heating.The changes of squid surimi gel quality were evaluated by evaluating the water holding capacity,gel strength,rheological property,protein secondary structure,chemical interaction force and in vitro digestibility.The results showed that CAP inhibited crude protease activity.With the treating time increased,the whiteness,gel strength,water holding capacity and disulfide bond content of surimi gel increased initially,and then decreased.In addition,surimi gels prepared by direct heating exhibited superior gel properties compared to these prepared by two-step heating.Compared with the control group,the rheological properties of surimi samples increased greatly after CAP treatment,while the digestibility significantly reduced.Furthermore,the secondary structure analysis revealed a decrease in the content ofα-helix and random coil in surimi gel,but the content ofβ-sheet increased.These results indicated that CAP could be a novel approach to improve the functional property of squid surimi gels.
作者
杨菁
陈仪
徐艺
赵钰莹
邓尚贵
高元沛
YANG Jing;CHEN Yi;XU Yi;ZHAO Yuying;DENG Shanggui;GAO Yuanpei(Key Laboratory of Key Technology Research on Health Risk Factors for Seafood of Zhejiang Province,College of Food Science and Pharmacy,Zhejiang Ocean University,Zhoushan,Zhejiang 316000)
出处
《核农学报》
CAS
CSCD
北大核心
2024年第9期1743-1750,共8页
Journal of Nuclear Agricultural Sciences
基金
国家自然科学基金青年科学基金项目(32302112)
浙江省公益探索项目(LQ23C200008)。
关键词
低温等离子体
秘鲁鱿鱼
鱼糜
活性粒子
凝胶特性
cold atmospheric plasma(CAP)
squid(Dosidicus gigas)
surimi
active radical particles
gel properties
