植物油与肌原纤维蛋白乳化复合凝胶的结构特性
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摘要
针对植物油和金枪鱼肌原纤维蛋白(myofibrillar protein,MP)复合凝胶的结构特性,选取了玉米油和橄榄油2种不饱和脂肪酸含量较高的油脂,将其用金枪鱼的肌原纤维蛋白乳化以后再与肌原纤维蛋白混合,形成复合凝胶,选取的油脂的体积分数分别为5%、10%和15%。流变结果表明,2种油脂的复合凝胶都随着油脂体积分数的增大,G'(储能模量)越大;质构和持水力的结果显示,体积分数为15%的玉米油和橄榄油凝胶效果最好;电镜扫描显示,乳化的油脂与凝胶网络之间可能存在相互作用,油脂并不是单纯地填充在肌原纤维蛋白三维网络的空隙中。该结果可为在鱼糜制品加工过程中使用不饱和脂肪酸提供技术参数和理论依据。
In order to study the structural properties of composite gels of vegetable oil and myofibrillar protein,corn oil and olive oil were selected due to their high unsaturated fatty acids contents. Corn oil and olive oil were emulsified with tuna fibrillins and then mixed with myofibrillar proteins to form composite gels. The concentrations of oils used were 5%,10% and 15%. The rheological results showed that G' was higher with increasing oil concentration in both composite gels. The results of texture and water holding capacity showed that 15% oil gave the best gel properties. The electron microscopy showed that there were possible interactions between emulsified oil and the gel network,as the oil was not simply filled in the gap of the three-dimensional network of myofibrillar proteins. This experiment provides technical parameters and theoretical basis for applying unsaturated fatty acids in processing surimi products.
In order to study the structural properties of composite gels of vegetable oil and myofibrillar protein,corn oil and olive oil were selected due to their high unsaturated fatty acids contents. Corn oil and olive oil were emulsified with tuna fibrillins and then mixed with myofibrillar proteins to form composite gels. The concentrations of oils used were 5%,10% and 15%. The rheological results showed that G' was higher with increasing oil concentration in both composite gels. The results of texture and water holding capacity showed that 15% oil gave the best gel properties. The electron microscopy showed that there were possible interactions between emulsified oil and the gel network,as the oil was not simply filled in the gap of the three-dimensional network of myofibrillar proteins. This experiment provides technical parameters and theoretical basis for applying unsaturated fatty acids in processing surimi products.
引文
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[13]贾丽娜.魔芋葡甘聚糖和脂肪影响罗非鱼肌原纤维蛋白凝胶性能的研究[D].上海:上海海洋大学,2015.
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[15]陈星.超高压处理对肌原纤维蛋白-多糖混合凝胶特性的影响及其研究机制[D].合肥:合肥工业大学,2014.
[16]孔刘娟,梁艳,谭琮萍,等.醋酸酯淀粉对鱼糜肌原纤维蛋白凝胶性质的机理研究[J].食品工业,2016(8):60-64.
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[21] NIU Liqiong,HUYNH Thi Thu Huong,JIA Ru,et al.Effects of emulsifying fish oil on the water-holding capacity and ice crystal formation of heat-induced surimi gel during frozen storage[J]. Food Science,2016,37(20):293-298.
[22]闫虹,林琳,叶应旺,等.两种微波加热处理方式对白鲢鱼糜凝胶特性的影响[J].现代食品科技,2014,30(4):196-204.
[23]吴满刚.脂肪和淀粉对肌原纤维蛋白凝胶性能的影响机理[D].无锡:江南大学,2010.
[2]苏青云,严煤,郭祖铭.富硒地区玉米油中硒及脂肪酸含量的测定[J].华中农业大学学报,2002,21(2):169-171.
[3]金英姿,葛亮.橄榄油的营养成分及其保健功能[J].农产品加工·学刊,2012(6):94-96.
[4]全晶晶,蔡江佳,郑平安,等.鲣鱼肌肉品质改良研究[J].中国食品学报,2013,13(7):122-128.
[5]苗振清,黄锡昌等.远洋金枪鱼渔业[M].上海:上海科学技术文献出版社,2003:245-246.
[6]李明清,孔保华,夏秀芳.不同盐对鲤鱼肌原纤维蛋白结构和凝胶特性的影响[J].食品与发酵工业,2011,37(3):50-55.
[7] SUN X D,HOLLEY R A. Factors influencing gel formation by myofibrillar proteins in muscle foods[J]. Comprehensive Reviews in Food Science and Food Safety,2011,10(1):33-51.
[8]袁春红,陈舜胜,程裕东,等.冻结条件与冻藏温度对鲢鱼肉肌原纤维蛋白冷冻变性的影响[J].上海水产大学学报,2001,10(1):44-48.
[9] WU M,XIONG Y L,CHEN J,et al. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels[J]. Journal of Food Science,2009,74(4):E207-E217.
[10] WANGZ,LIANG J,JIANG L,et al. Effect of the interaction between myofibrillar protein and heat-induced soy protein isolates on gel properties[J]. Cy TA-Journal of Food,2015,13(4):527-534.
[11] GORNALL A G,BARDAWILL C J,DAVID M M. Determination of serum proteins by means of the biuret reaction[J]. Journal of Biological Chemistry,1949,177(2):751-766.
[12] PEARCE K N,KINSELLA J E. Emulsifying properties of proteins:evaluation of a turbidimetric technique[J].Journal of Agricultural and Food Chemistry,1978,26(3):716-723.
[13]贾丽娜.魔芋葡甘聚糖和脂肪影响罗非鱼肌原纤维蛋白凝胶性能的研究[D].上海:上海海洋大学,2015.
[14]庄涛.植物油和非肉蛋白预乳化对肌原纤维蛋白凝胶性能和蛋白结构的影响[D].扬州:扬州大学,2016.
[15]陈星.超高压处理对肌原纤维蛋白-多糖混合凝胶特性的影响及其研究机制[D].合肥:合肥工业大学,2014.
[16]孔刘娟,梁艳,谭琮萍,等.醋酸酯淀粉对鱼糜肌原纤维蛋白凝胶性质的机理研究[J].食品工业,2016(8):60-64.
[17]李红,张华,黄友如,等.食品化学[M].北京:中国纺织出版社,2015:97.
[18] FERRY J D,FERRY J D. Viscoelastic properties of polymers[M]. John Wiley&Sons,1980.
[19] EGELANDSDAL B,FRETHEIM K,SAMEJIMA K. Dynamic rheological measurements on heat-induced myosin gels:Effect of ionic strength,protein concentration and addition of adenosine triphosphate or pyrophosphate[J].Journal of the Science of Food and Agriculture,1986,37(9):915-926.
[20] XIONG Y L. Structure-function relationships of muscle proteins[J]. Food Science and Technology-New YorkMarcel Dekker-,1997:341-392.
[21] NIU Liqiong,HUYNH Thi Thu Huong,JIA Ru,et al.Effects of emulsifying fish oil on the water-holding capacity and ice crystal formation of heat-induced surimi gel during frozen storage[J]. Food Science,2016,37(20):293-298.
[22]闫虹,林琳,叶应旺,等.两种微波加热处理方式对白鲢鱼糜凝胶特性的影响[J].现代食品科技,2014,30(4):196-204.
[23]吴满刚.脂肪和淀粉对肌原纤维蛋白凝胶性能的影响机理[D].无锡:江南大学,2010.