纳米鱼骨对阿拉斯加狭鳕鱼糜凝胶特性的影响。
Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi.
机构信息
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Oregon State University Seafood Research and Education Center, 2001 Marine Drive #253, Astoria, OR 97103, United States.
Oregon State University Seafood Research and Education Center, 2001 Marine Drive #253, Astoria, OR 97103, United States.
出版信息
Food Chem. 2014 May 1;150:463-8. doi: 10.1016/j.foodchem.2013.11.041. Epub 2013 Nov 16.
Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature and value of storage modulus (G'), which is known to relate to the unfolding and aggregation of light meromyosin, increased as NFB concentration increased. In addition, 1% NFB treatment demonstrated the highest G' after gelation was completed. The activity of endogenous transglutaminase (TGase) in Alaska pollock surimi increased as NFB calcium concentration increased. The intensity of myosin heavy chain cross-links also increased as NFB concentration increased indicating the formation of more ε-(γ-glutamyl) lysine covalent bond by endogenous TGase and calcium ions from NFB.
研究了不同水平（0%、0.1%、0.25%、0.5%、1%和 2%）纳米级鱼骨（NFB）添加对阿拉斯加狭鳕鱼糜凝胶性能的影响。随着 NFB 浓度的增加，鱼糜凝胶的断裂力和穿透距离显著增加。第一峰值温度和储能模量（G'）值增加，G'与轻肌球蛋白解折叠和聚集有关。此外，1% NFB 处理在凝胶形成后表现出最高的 G'。随着 NFB 钙浓度的增加，阿拉斯加狭鳕鱼糜中内源性转谷氨酰胺酶（TGase）的活性增加。肌球蛋白重链交联的强度也随着 NFB 浓度的增加而增加，表明内源性 TGase 和 NFB 中的钙离子形成了更多的ε-（γ-谷氨酰）赖氨酸共价键。
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