酸诱导鱼糜凝胶的酸化条件研究及凝胶特性分析

摘要

以葡萄糖酸内酯(GDL)为酸化剂,研究温度和时间等凝胶化条件对酸诱导鱼糜凝胶理化性质的影响。结果表明：随着凝胶化温度从30℃升高到50℃,酸化速率升高,凝胶p H 达到稳定所需要的时间缩短,GDL诱导鱼糜凝胶的凝胶强度逐渐下降,失水率逐渐上升。化学作用力结果表明GDL诱导鱼糜凝胶网络结构主要是通过疏水相互作用维持,且与凝胶强度趋势相一致。总巯基含量随着温度的升高逐渐升高,说明二硫键含量逐渐降低。SDS-PAGE结果显示 GDL诱导鱼糜凝胶 MHC 条带强度受温度影响较小。当凝胶化条件为30℃、3.5 h 时,可通过电镜扫描观察到一个致密均匀的网络结构。说明合适的凝胶化温度和时间可以显著提高鱼糜凝胶的质构特性,促使鱼糜形成一个致密均匀的网络结构。%This research investigated the influence of setting tempera-ture and time on the gel properties of glucono-δ-lactone (GDL)-in-duced surimi gel.The results showed that the acidification rate in-creased with the temperature increasing from 30 ℃ to 50 ℃.Conse-quently,the time for the gel pH to stabilize decreased which induce to the decline of gel strength and the increase of the expressible water content of GDL-induced surimi gel.It is indicated that protein sub-units solubilized in various solvents revealed that the formation of GDL-induced surimi gel mainly through hydrophobic interactions and it increased with temperature.The content of total SH increased with temperature indicating the reduction of disulphide bond content.The results of SDS-PAGE revealed that the temperature has little impact on the MHC band intensity.The microstructure is compact and fine through the SEM under the condition of 30 ℃,3.5 h.