發(fā)布時間：2019-07-09 10:09

【摘要】：肌球蛋白在魚糜制品凝膠形成過程中起決定性作用,親水性膠體是一類為了提高魚糜制品質(zhì)量常用的添加輔料,研究肌球蛋白的凝膠特性以及與親水性膠的相互作用對于提高產(chǎn)品質(zhì)量和新產(chǎn)品的開發(fā)具有重要意義。本文分別研究了 K-卡拉膠、可得然膠的添加對肌球蛋白凝膠特性、凍融穩(wěn)定性、凍藏過程中理化特性的影響,結(jié)果如下:(1)添加卡拉膠、可得然膠可以顯著提高肌球蛋白凝膠的凝膠強度和持水率,同時在肌球蛋白凝膠的形成過程中提高儲藏模量和損耗模量,且整個過程中G'G"。肌球蛋白的變性溫度為36.4℃,膠體的引入不能改變其變性溫度。(2)膠體的引入降低了肌球蛋白凝膠內(nèi)部水分的流動性,增大了凝膠體系中不易流動水的比例。(3)在凍融過程中,肌球蛋白及其與多糖的混合凝膠的凝膠強度和持水率隨凍融次數(shù)的增多而降低。加入膠體組的凝膠強度、持水率均大于空白組,可得然膠的效果優(yōu)于卡拉膠。凍融處理導(dǎo)致凝膠中不易流動水轉(zhuǎn)化為自由水,添加膠體組的轉(zhuǎn)化量低于空白組,可得然膠的效果優(yōu)于卡拉膠。(4)卡拉膠及可得然膠的添加對肌球蛋白凝膠的蛋白質(zhì)骨架結(jié)構(gòu)基本沒有影響,也沒有發(fā)生蛋白質(zhì)基團的改變,但膠體與肌球蛋白的混合凝膠內(nèi)部氫鍵作用力增強。凍融處理導(dǎo)致親水基團數(shù)量的降低,這可能是凝膠強度、持水率降低的原因。(5)膠體的添加改變了肌球蛋白的凝膠結(jié)構(gòu),形成了結(jié)構(gòu)致密,孔洞分布均勻,孔徑較小且高度交聯(lián)的蛋白凝膠網(wǎng)絡(luò)。反復(fù)凍融導(dǎo)致凝膠結(jié)構(gòu)完全崩潰,卡拉膠、可得然膠的添加可在一定程度上緩解凍融過程中冰晶對凝膠結(jié)構(gòu)的破壞。(6)凍藏導(dǎo)致肌球蛋白組以及加入卡拉膠、可得然膠、商業(yè)抗凍劑組的凝膠強度、Ca2+-ATP酶活性、總巰基含量、活性疏基含量下降,蛋白質(zhì)表面疏水性隨凍藏時間的延長而增大。凝膠強度與Ca2+-ATP酶活性、總巰基含量、活性巰基含量的變化成線性正相關(guān)關(guān)系,與表面疏水性呈線性負相關(guān)關(guān)系。(7)卡拉膠、可得然膠的添加對肌球蛋白凍藏過程中Ca2+-ATP酶活性、表面疏水性、活性巰基含量、總巰基含量的變化以及凝膠特性具有積極作用。從蛋白質(zhì)結(jié)構(gòu)方面看,膠體可以緩解肌球蛋白的變性,但單一組分膠體添加效果低于商業(yè)抗凍劑。
[Abstract]:Myosin plays a decisive role in the gel formation process of the surimi product, and the hydrophilic colloid is a class of added auxiliary materials commonly used for improving the quality of the surimi product. The study of the gel properties of myosin and the interaction with the affinity gel are of great significance to the improvement of product quality and the development of new products. The effects of the addition of K-carrageenan on the properties of myosin gel, freeze-thaw stability and the physical and chemical properties of the freeze-thaw process were studied in this paper. The results were as follows: (1) Carrageenan was added, and the gel strength and water-holding rate of the myosin gel can be significantly improved. at the same time, the storage modulus and the loss modulus are improved during the formation of the myosin gel and the G 'G' in the whole process, the denaturation temperature of the myosin is 36.4 DEG C, the introduction of the colloid can not change the denaturation temperature of the myosin gel, (2) the introduction of the colloid reduces the fluidity of the water in the myosin gel, and (3) the gel strength and the water holding rate of the myosin and the mixed gel of the myosin and the polysaccharide are reduced with the increase of the freeze-thaw number during the freezing and thawing process, and the gel strength and the water holding rate of the gel group are greater than the blank group, The method has the advantages that the effect of the available glue is better than that of the carrageenan, the freeze-thaw treatment leads to the fact that the water in the gel is not easy to flow into free water, the conversion amount of the adding colloid group is lower than that of the blank group, (4) the addition of the carrageenan and the available glue has no effect on the structure of the protein framework of the myosin gel, and no change of the protein group occurs, the freeze-thaw treatment results in a decrease in the number of hydrophilic groups, which may be the cause of the gel strength and the water-holding reduction. (5) the addition of the colloid changes the gel structure of the myosin, forming a dense structure, the pore distribution is uniform, the pore diameter is small and the highly cross-linked protein gel network is formed, the gel structure is completely collapsed and the carrageenan is caused by the repeated freeze-thaw, (6) the gel strength, the Ca 2 +-ATPase activity, the total molar basis content and the active oleophobic content of the myosin group and the addition of the carrageenan, the currant gum, the commercial anti-freezing agent group, The hydrophobicity of the surface of the protein increased with the extension of the freezing time. The gel strength was positively related to the change of the activity of the Ca2 +-ATPase, the total molar base, the content of the active carbon-base, and the surface hydrophobicity. (7) Carrageenan, The method of the invention has the advantages of improving the activity of the Ca2 +-ATPase, the surface hydrophobicity, the active carbon-base content, the total base-base content and the gel property of the myosin in the freezing and storing process of the myosin, and the colloid can alleviate the denaturation of the myosin from the aspect of the protein structure, But the addition effect of the single component colloid is lower than that of the commercial anti-freezing agent.
【學位授予單位】：福建農(nóng)林大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TS254.1

【參考文獻】

相關(guān)期刊論文 前10條

1 胡曉亮;王易芬;鄭曉偉;沈建;;抗凍劑在水產(chǎn)品凍藏中的應(yīng)用研究[J];中國農(nóng)學通報;2015年35期

2 張曼;王岸娜;吳立根;孫敬捧;蘇子豪;杜新麗;;蛋白質(zhì)、多糖和多酚間相互作用及研究方法[J];糧食與油脂;2015年04期

3 于智峰;;食用膠體在肉制品中的應(yīng)用[J];山東食品發(fā)酵;2015年01期

4 張瑞婷;張其標;郝更新;翁武銀;;添加親水膠體制備低強度的魚糜制品及其特性的研究[J];食品工業(yè)科技;2015年21期

5 丁麗麗;郭宏明;吳俊;張勝;;可得然膠在淡水魚糜制品中的應(yīng)用研究[J];食品工業(yè)科技;2015年17期

6 趙冰;李家鵬;陳文華;曲超;艾婷;喬曉玲;;可得然膠凝膠特性及其在西式火腿中的應(yīng)用研究[J];食品科學;2014年21期

7 劉文娟;陳瑤;姜晴晴;魯s，

本文編號：2512079