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中国精品科技期刊2020
孙家会,房佳琪,杨维,等. 真空热处理与谷蛋白添加对罗非鱼肌原纤维蛋白凝胶性能的影响[J]. 食品工业科技,2025,46(1):1−9. doi: 10.13386/j.issn1002-0306.2023050243.
引用本文: 孙家会,房佳琪,杨维,等. 真空热处理与谷蛋白添加对罗非鱼肌原纤维蛋白凝胶性能的影响[J]. 食品工业科技,2025,46(1):1−9. doi: 10.13386/j.issn1002-0306.2023050243.
SUN Jiahui, FANG Jiaqi, YANG Wei, et al. Effect of Vacuum Heat Treatment and Gluten Gddition on the Gel Properties of Tilapia Myofibrillar Protein[J]. Science and Technology of Food Industry, 2025, 46(1): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050243.
Citation: SUN Jiahui, FANG Jiaqi, YANG Wei, et al. Effect of Vacuum Heat Treatment and Gluten Gddition on the Gel Properties of Tilapia Myofibrillar Protein[J]. Science and Technology of Food Industry, 2025, 46(1): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050243.

真空热处理与谷蛋白添加对罗非鱼肌原纤维蛋白凝胶性能的影响

Effect of Vacuum Heat Treatment and Gluten Gddition on the Gel Properties of Tilapia Myofibrillar Protein

  • 摘要: 为探索真空热处理与谷蛋白对肌原纤维蛋白(Myofibrillar Protein,MP)凝胶性能的影响,实验以罗非鱼MP为原料,以质构、持水、分子间作用力等为指标研究了真空热处理与谷蛋白添加对罗非鱼MP凝胶的影响。结果表明,在水浴条件下,加入0.7%的谷蛋白显著提高了MP的硬度、凝胶强度。微观结构结果表明谷蛋白使MP凝胶网络趋于平整,孔洞减小,有利于凝胶的形成。与水浴加热相比,经过一段式真空热处理1 h后,MP凝胶的内聚性、弹性、凝胶强度显著提高,真空热处理2 h后,MP凝胶的内聚性与凝胶强度进一步提高。另外,真空热处理和谷蛋白添加改善了MP凝胶的水分状态,T22固定水的含量下降,同时T22固定水与T23自由水的迁移受到限制,使凝胶内水分趋于稳定。分子间作用力结果显示,离子键与疏水相互作用增强,促进了MP的凝胶化。综上所述,真空加工和谷蛋白添加促使MP结构伸展,形成更加致密的三维凝胶网络。

     

    Abstract: In order to explore the effects of vacuum heat treatment and gluten on the gel properties of myofibrillar protein (MP), the effects of vacuum heat treatment and gluten addition on tilapia MP gel were studied by testing texture, water retention, intermolecular forces and other indicators. Under the condition of water bath, the addition of 0.7% gluten significantly improved the hardness and gel strength of MP. The microstructure results showed that the gluten made the MP gel network tend to be flat and the holes decreased, which was conducive to the formation of gel. Compared with the water bath heating, the cohesion, elasticity and gel strength of MP gel were significantly improved after 1 h of one-stage vacuum heat treatment. After 2 h of vacuum heat treatment, the cohesion and gel strength of MP gel were further improved. In addition, vacuum heat treatment and gluten addition improved the moisture state of MP gel, the content of T22 fixed water decreased, and the migration of T22 fixed water and T23 free water was restricted, resulting in the stability of the moisture in the gel. The results of intermolecular forces showed that the interaction between ionic bond and hydrophobic interaction was enhanced, which promoted the gelation of MP. In summary, vacuum processing promotes the structure extension of MP and the formation of a more compact three-dimensional gel network.

     

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