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      2. 不同聚合度菊粉對魚糜抗凍性的影響
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        國家自然科學基金項目(31771996);現代農業產業技術體系專項(CARS-45-28)


        Effect of inulin with different degree of polymerization on freezing resistance of surim
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          摘要:

          以鰱為原料,研究短鏈菊粉(聚合度2~6)、長鏈菊粉(聚合度23~46)和天然菊粉(聚合度10~23)的添加對魚糜凍藏過程中蛋白質冷凍變性和凝膠品質劣化的影響,并通過偏最小二乘回歸分析揭示蛋白質生化指標和凝膠性能之間的關系。結果顯示,不同聚合度菊粉對魚糜均具有冷凍保護效果,短鏈菊粉的效果最強,能夠顯著抑制鹽溶蛋白含量、Ca2+-ATPase活性、總巰基和活性巰基含量的下降和表面疏水性的上升(P<0.05),且蛋白質二級結構、SDS-PAGE圖、凝膠品質(持水性、凝膠強度及質構)與新鮮魚糜最為接近,可替代商業抗凍劑,天然菊粉的效果次之,長鏈菊粉效果最弱。預測回歸系數表明影響魚糜凝膠品質的蛋白質生化指標由強到弱依次為鹽溶蛋白含量、蛋白質二級結構、表面疏水性、總巰基和活性巰基含量,可以作為評價魚糜冷凍變性的主要指標,而Ca2+-ATPase活性對魚糜凝膠品質的影響較小。

          Abstract:

          Freezing is a common processing method used in the production of surimi. In order to prevent quality deterioration during freezing storage,commercial cryoprotectant (4% sucrose and 4% sorbitol) is added,which introduces excessive sweetness and calorie and limits partial consumers. With low sweetness,rich probiotic function and reasonable structure,inulin is a potential cryoprotectant. Therefore,it is essential to conduct a systematic research on the freezing resistance of inulin with different degree of polymerization for surimi. The purpose of the study was to investigate the effects of inulin with different degrees of polymerization on protein denaturation and quality deterioration of surimi,and to reveal the relationship between protein biochemical properties and gel properties. In this study,frozen silver carp surimi was prepared by adding short chain inulin (degree of polymerization 2-6),natural inulin (degree of polymerization 10-23) and long chain inulin (degree of polymerization 23-46). The protein biochemical and gel’s indicators were measured during frozen storage. Furthermore partial least squares regression analysis(PLSR) was performed to analyze the relationship between protein and gel’s indicators. Results showed that,all of the inulin had anti-freezing effect on surimi. Short chain inulin had the best effect among these,and could significantly inhibit the decrease of the salt-soluble protein content,Ca2+-ATPase activity,sulfhydryl content and the increase of surface hydrophobicity (P<0.05). Meanwhile,secondary structure,sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and gel properties (water holding capacity,gel strength and texture) of sample added with short chain inulin was the closest to those of fresh surimi. In addition,salt-soluble protein content,secondary structure,surface hydrophobicity and sulfhydryl content had sequentially decreased influence on gel qualities,which could be used as main indexes indirectly evaluating gel quality of frozen surimi. But Ca2+-ATPase activity exerted little influence. This study provided a reference for the freezing denaturation of surimi and the development of new cryoprotectant.

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        趙麗媛,黃琪琳,熊善柏.不同聚合度菊粉對魚糜抗凍性的影響[J].華中農業大學學報,2020,39(4):137-146

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        • 收稿日期:2020-05-23
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        • 在線發布日期: 2020-07-30
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