胡柚皮粉对带鱼肌原纤维蛋白凝胶特性的影响

Effect of Citrus Changshan-huyou Peel Powder on the Gelling Properties of Hairtail (Trichiurus Lepturus) Myofibrillar Protein

摘要:

本文研究胡柚皮粉对肌原纤维蛋白凝胶特性的影响并分析凝胶特性变化的机理。90 ℃直接加热或者先40 ℃预热后再90 ℃加热，添加胡柚皮粉的凝胶样品的凝胶强度显著增加。在胡柚皮粉的添加量5%时，凝胶强度达到最大值。这一结果在40 ℃预热后再90 ℃加热的水浴方式中更加明显。凝胶样品的白度值随胡柚皮粉添加量的增加而显著降低。保水性却随着胡柚皮粉添加量的增加呈增加趋势。在胡柚皮粉的添加水平较低时，随着量的增加，弹性、内聚性和咀嚼性增加显著，之后在添加水平较高时变化不明显。硬度和胶着性在胡柚皮粉的添加量8%时达到最大值。在胡柚皮粉的添加量5%时，凝胶样品的口感和质地评价最高，色泽和滋味的评价较低。添加量3%时总评价最高。SDS-PAGE的电泳图谱中可见明显交联的条带，在还原处理的样品中，交联强度随着胡柚皮粉添加量的增加而显著增加。

Abstract:

Effects of citrus changshan-huyou peel powder on the gelling properties of hairtail myofibrillar protein and the mechanism of changes in gel forming characteristics were investigated. The samples were either heated to 90 ℃directly or preheated to 40 ℃ followed by heating to 90 ℃. The gel strength increased significantly when citrus changshan-huyou peel powder was added to the samples. The maximum gel strength was obtained when the concentration of citrus changshan-huyou peel powder became 5% (m/m). This result was more significant for the samples preheating to 40 ℃ prior to treatment at 90 ℃ in a water bath. The whiteness value significantly decreased while the water holding capacity increased as the amount of citrus changshan-huyou peel powder added to the samples increased. At lower concentrations of added citrus changshan-huyou peel powder, the springiness, cohesiveness, and chewiness of the gel increased significantly as the amount of citrus changshan-huyou peel powder increased. However, no further change was observed at higher concentrations of added citrus changshan-huyou peel powder. The maximum hardness and gumminess for the gel were obtained in samples with 8% citrus changshan-huyou peel powder. The samples with 5% citrus changshan-huyou peel powder received the highest mouth-feel and texture scores; however, they received low scores for color and taste. The highest total sensory evaluation score was obtained for samples with 3% citrus changshan-huyou peel powder. Cross-linked protein bands were observed in the profile of the SDS-PAGE pattern. In reduced samples, the cross-linking strength significantly increased with increasing amounts of citrus changshan-huyou peel powder.