透明质酸对南美白对虾虾糜理化性质和凝胶特性的影响
TS254.4; 以南美白对虾(Litopenaeus vannamei)虾糜为研究对象,考察不同添加量(0.1％、0.3％、0.5％、0.8％和1.0％,以虾肉的质量计)透明质酸(hyaluronic acid,HA)对虾糜凝胶特性和理化性质的影响.结果显示,一定量HA能够改善虾糜凝胶的质构特性和凝胶强度,提高虾糜凝胶的亮度和白度.适量添加HA还能够促使虾糜凝胶内部自由水和不易流动水向结合水转变,改善虾糜凝胶的水结合特性,提高持水性(water-holding capacity,WHC).流变学分析表明,一定量HA能使虾糜的储能模量提高,然而低添加量HA会对表观黏度产生不利影响.化学作用力分...
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| Published in | 食品科学 Vol. 45; no. 12; pp. 78 - 89 |
|---|---|
| Main Authors | , , , , , , , |
| Format | Magazine Article |
| Language | Chinese |
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集美大学海洋食品与生物工程学院,福建厦门 361021%集美大学海洋食品与生物工程学院,福建厦门 361021
01.06.2024
水产品深加工技术国家地方联合工程研究中心,福建厦门 361021 海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连 116034%厦门爱逸零食研究所有限公司,福建厦门 361021 |
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| Online Access | Get full text |
| ISSN | 1002-6630 |
| DOI | 10.7506/spkx1002-6630-20230906-049 |
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| Abstract | TS254.4; 以南美白对虾(Litopenaeus vannamei)虾糜为研究对象,考察不同添加量(0.1％、0.3％、0.5％、0.8％和1.0％,以虾肉的质量计)透明质酸(hyaluronic acid,HA)对虾糜凝胶特性和理化性质的影响.结果显示,一定量HA能够改善虾糜凝胶的质构特性和凝胶强度,提高虾糜凝胶的亮度和白度.适量添加HA还能够促使虾糜凝胶内部自由水和不易流动水向结合水转变,改善虾糜凝胶的水结合特性,提高持水性(water-holding capacity,WHC).流变学分析表明,一定量HA能使虾糜的储能模量提高,然而低添加量HA会对表观黏度产生不利影响.化学作用力分析表明,离子键和氢键随HA的添加分别呈现先减后增和先增后减的变化趋势,适量HA可以改善疏水相互作用,巯基氧化形成二硫键的过程则被HA抑制.HA还能与虾糜蛋白相互作用,抑制蛋白多聚体的形成,改变蛋白质的构象,促使蛋白质二级结构从α-螺旋向β结构和无规卷曲转变.添加适量HA对虾糜凝胶微观结构同样有所改善,促使虾糜凝胶形成更加均匀致密的微观结构.其中,添加0.8％HA虾糜凝胶具有最高的硬度、咀嚼性、胶着性、凝胶强度以及储能模量和最致密的微观结构,WHC较对照组也显著提高(P＜0.05).而添加0.1％HA虾糜凝胶的质构特性、凝胶强度、WHC、储能模量均较对照组有所降低,微观结构也较为松散. |
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| AbstractList | TS254.4; 以南美白对虾(Litopenaeus vannamei)虾糜为研究对象,考察不同添加量(0.1％、0.3％、0.5％、0.8％和1.0％,以虾肉的质量计)透明质酸(hyaluronic acid,HA)对虾糜凝胶特性和理化性质的影响.结果显示,一定量HA能够改善虾糜凝胶的质构特性和凝胶强度,提高虾糜凝胶的亮度和白度.适量添加HA还能够促使虾糜凝胶内部自由水和不易流动水向结合水转变,改善虾糜凝胶的水结合特性,提高持水性(water-holding capacity,WHC).流变学分析表明,一定量HA能使虾糜的储能模量提高,然而低添加量HA会对表观黏度产生不利影响.化学作用力分析表明,离子键和氢键随HA的添加分别呈现先减后增和先增后减的变化趋势,适量HA可以改善疏水相互作用,巯基氧化形成二硫键的过程则被HA抑制.HA还能与虾糜蛋白相互作用,抑制蛋白多聚体的形成,改变蛋白质的构象,促使蛋白质二级结构从α-螺旋向β结构和无规卷曲转变.添加适量HA对虾糜凝胶微观结构同样有所改善,促使虾糜凝胶形成更加均匀致密的微观结构.其中,添加0.8％HA虾糜凝胶具有最高的硬度、咀嚼性、胶着性、凝胶强度以及储能模量和最致密的微观结构,WHC较对照组也显著提高(P＜0.05).而添加0.1％HA虾糜凝胶的质构特性、凝胶强度、WHC、储能模量均较对照组有所降低,微观结构也较为松散. |
| Abstract_FL | This study investigated the effects of different concentrations(0.1％,0.3％,0.5％,0.8％and 1.0％by mass relative to shrimp meat)of hyaluronic acid(HA)on the gel and physicochemical properties of surimi made from Litopenaeus vannamei.The results showed that adding a certain amount of HA improved the textural characteristics,gel strength,brightness and whiteness of shrimp surimi gel,promoted the transformation of free and immobilized water into bound water,and increased the water-binding characteristics and water-holding capacity.Rheological analysis showed that addition of a certain amount of HA improved the storage moduli of shrimp surimi,but low concentrations of HA could have adverse effects on the apparent viscosity.Chemical force analysis showed that ionic bonds first decreased and then increased,while hydrogen bonds exhibited the opposite trend with the addition of HA.An appropriate amount of HA could improve hydrophobic interactions but the formation of disulfide bonds from sulfhydryl oxidation was also inhibited by HA.Moreover,HA could interact with shrimp surimi proteins,inhibit the formation of protein polymers,change the conformation of proteins,and promote the transformation of the secondary structure of proteins from a-helix to β-structure and random coil.The microstructure of shrimp surimi gel was improved by adding an appropriate amount of HA,becoming more uniform and denser.Among all samples with different levels of HA,shrimp surimi gel with the addition of 0.8％HA had the highest hardness,gumminess,chewiness,gel strength,storage modulus and the densest microstructure,and its water-holding capacity significantly improved when compared with that of the control group(P＜0.05).However,the textural characteristics,gel strength,water-holding capacity and storage modulus of shrimp surimi gel with 0.1％HA were lower than those of the control group,and the microstructure was looser. |
| Author | 孙乐常 何文雄 翁凌 张凌晶 曹敏杰 尹开平 陈玉磊 林端权 |
| AuthorAffiliation | 集美大学海洋食品与生物工程学院,福建厦门 361021%集美大学海洋食品与生物工程学院,福建厦门 361021;水产品深加工技术国家地方联合工程研究中心,福建厦门 361021;海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连 116034%厦门爱逸零食研究所有限公司,福建厦门 361021 |
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| Author_FL | ZHANG Lingjing HE Wenxiong CHEN Yulei SUN Lechang WENG Ling LIN Duanquan YIN Kaiping CAO Minjie |
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| DocumentTitle_FL | Effect of Hyaluronic Acid on Physicochemical and Gel Properties of Surimi from Litopenaeus vannamei |
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| Keywords | 理化性质 透明质酸 physicochemical properties gel properties 南美白对虾 shrimp surimi Litopenaeus vannamei 虾糜 凝胶特性 hyaluronic acid |
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| Publisher | 集美大学海洋食品与生物工程学院,福建厦门 361021%集美大学海洋食品与生物工程学院,福建厦门 361021 水产品深加工技术国家地方联合工程研究中心,福建厦门 361021 海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连 116034%厦门爱逸零食研究所有限公司,福建厦门 361021 |
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| Snippet | TS254.4; 以南美白对虾(Litopenaeus vannamei)虾糜为研究对象,考察不同添加量(0.1％、0.3％、0.5％、0.8％和1.0％,以虾肉的质量计)透明质酸(hyaluronic... |
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| Title | 透明质酸对南美白对虾虾糜理化性质和凝胶特性的影响 |
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