Study on the gelling properties and mechanism of the grass carp surimi induced by ultra- high pressure
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摘要: 本实验以草鱼鱼糜为原料,研究不同的超高压处理（100500MPa/1560min）对其凝胶特性的影响,并与热处理进行对比,同时探讨其凝胶机理。结果表明,超高压处理能很好地改善草鱼鱼糜的凝胶特性,在400MPa压力以上时,其质构指标如凝胶强度、弹性、内聚性、回复性均显著高于热处理样品,且形成的凝胶质地致密均匀,白度和亮度值高,而硬度比热处理样品低。超高压处理样品的TCA-可溶性肽含量低于热处理凝胶,表明压力可抑制引起鱼糜凝胶劣化的内源性蛋白酶的活性,且压力越大对酶活的抑制越大;但其溶解度高于热处理凝胶,表明压力也会使其内源性转谷氨酰胺酶活性降低,不利于形成ε-（γ-谷氨酰）赖氨酸键。SDS-PAGE显示,超高压处理样品的大分子蛋白（MW>200ku）的出现可能是肌球蛋白分子通过二硫键等共价键聚集形成的。结果说明,与热处理对比,超高压处理有利于形成凝胶弹性好、色泽佳、质地柔软的鱼糜凝胶,且与热处理凝胶形成机理有所不同。Abstract: Effect of different pressures( 100 ~ 500 MPa /15 ~ 60min) on the gelling properties and mechanism of gels from the grass carp surimi were investigated and compared with heat- induced surimi gels. According to the results,surimi gels induced by pressure above 400 MPa possessed higher gel- strength and TPA than surimi gels induced by heat treatment.Besides,the surimi gels induced by pressure had well- distributed structure and higher whiteness and brightness,but lower hardness.The content of TCA- soluble peptide of pressure- induced gels were lower than that of heat- induced gels and the higher the pressure,the lower the content of TCA- soluble peptide,suggesting endogenous protease in surimi which could result in gel- weakening might be inactived by high pressure.Higher solubility of surimi gels treated with pressurization were observed,indicating that endogenous transglutaminase might be inactived under pressurization,which resulted in the decrease of ε-( γ- glutamyl) lysine linkage formation.The appearance of large molecule( MW > 200ku) was probably due to the formation of disulfide bond through oxidation of SH group or disulfide interchanges. The above results demonstrated that ultra- high pressure could improve the gelling properties of grass carp surimi when compared to heat- induced surimi gels,and there existed differences in mechanism of surimi induced by ultra- high pressure and heat- induced surimi gels.
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Keywords:
- ultra-high pressure /
- grass carp surimi /
- gelling properties /
- mechanism
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