Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China.
Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, PR China.
J Texture Stud. 2020 Apr;51(2):323-332. doi: 10.1111/jtxs.12474. Epub 2019 Aug 5.
Fish hydrolysates are an attractive option for preparing composite gel foods. However, not much is known regarding their gel properties. Here, we investigated the effect of the autoclaving treatment (121°C, 10 min) on the microstructure and properties of the giant squid hydrolysate-konjac glucomannan-κ-carrageenan-locust bean gum gel (GSH-P gel). The nuclear magnetic resonance proton spin-spin relaxation time (T ) measurements indicated that autoclaving led to stronger water-binding ability of the GSH-P gel. The rheological measurements indicated that autoclaving led to significantly higher viscoelastic modulus and gel strength. The results of confocal laser scanning microscopy and small-angle X-ray scattering indicated that the phase separation of polysaccharides and proteins/peptides was enhanced by autoclaving, and the polysaccharides swelled better, resulting in less, but ordered, network structures. Autoclaving had a similar, but insignificant, positive effect on the polysaccharide (P) gel. Thus, GSH seems to play an important role in the process of polysaccharide gelation. This study shows that autoclaving can alter the structure and improve the properties of the GSH-P gel.
鱼水解物是制备复合凝胶食品的一种有吸引力的选择。然而，关于其凝胶特性的了解并不多。在这里，我们研究了高压处理（121°C，10 分钟）对大王乌贼水解物-魔芋葡甘聚糖-κ-卡拉胶-刺槐豆胶凝胶（GSH-P 凝胶）的微观结构和性能的影响。核磁共振质子自旋-自旋弛豫时间（T ）测量表明，高压处理导致 GSH-P 凝胶具有更强的结合水能力。流变学测量表明，高压处理导致粘弹性模量和凝胶强度显著提高。共焦激光扫描显微镜和小角 X 射线散射的结果表明，高压处理增强了多糖和蛋白质/肽的相分离，多糖更好地溶胀，导致更少但有序的网络结构。高压处理对多糖（P）凝胶也有类似但不显著的积极影响。因此，GSH 似乎在多糖凝胶化过程中起重要作用。本研究表明，高压处理可以改变 GSH-P 凝胶的结构并改善其性能。
