Research of progress in thermal gelation mechanisms of surimi products
-
摘要: 凝胶特性是鱼糜制品的重要功能特性之一,是形成鱼糜制品独特的质构和感官的决定性因素。热凝胶是鱼糜凝胶化的主要途径之一,简单易行,被广泛采用。鱼糜热凝胶机理与鱼种、生长环境和热凝胶过程中的条件等有着密切的关系。本文从鱼糜的主要成分肌球蛋白和肌动球蛋白、化学作用力及外源添加物等角度对现已有的鱼糜热凝胶形成的主要作用机制进行归类综述,以期为鱼糜制品的研究与开发提供参考。Abstract: The gel properties is one of the important features of surimi products,which could affect it's texture,emulsion and sensory characteristics. Heat- induced gel is one of the main ways of surimi gel,widely used and simple.Mechanism of heat- induced gel is closely related to the species,growth environment and conditions of thermal gel process. In order to provide references for the research and development of surimi products,the existing several major theoretical mechanisms of thermal gel formation are classified from the perspective of myosin and actomyosin,chemical forces and exogenous additivesin this paper.
-
Keywords:
- surimi products /
- myofibril /
- chemical force /
- thermal gel
-
[1] 王锡昌,汪之和.鱼糜制品加工技术[M].北京:中国轻工业出版社,1997:17-22. [2] Hodge T,Jamie M,Cope T V.A myosin family tree[J].Journal of Cell Science,2000,113(19):3353-3354.
[3] 舒适,刘爱校,刘国琴,等.肌球蛋白研究进展[J].生命的化学,1999,19(2):65-68. [4] Sano T,Noguchi S F,Matsumoto J J,et al.Thermal gelation characteristics of myosin subfragments[J].Journal of Food Science,1990,55(1):55-58.
[5] Zhang L,Xue Y,Xu J,et al.Effects of high-temperature treatment(≥100℃)on Alaska Pollock(Theragra chalcogramma)surimi gels[J].Journal of Food Engineering,2013,115(1):115-120.
[6] Yongsawatdigul J,Park J W.Thermal denaturation and aggregation of threadfin bream actomyosin[J].Food Chemistry,2003,83(3):409-416.
[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] Ko W C,Yu C C,Hsu K C.Changes in conformation and sulfhydryl groups of tilapia actomyosin by thermal treatment[J].LWT-Food Science and Technology,2007,40(8):1316-1320.
[9] 高建峰.鱼糜制品的加工理论及方法[J].食品科技,1994(4):22-23. [10] 王靖国.鱼糜制品及其加工技术[J].食品工业,1993(1):14-15. [11] Sharp A,Offer G.The mechanism of formation of gels from myosin molecules[J].Journal of the Science of Food and Agriculture,1992,58(1):63-73.
[12] Reed Z H,Park J W.Thermophysical Characterization of tilapia myosin and its subfragments[J].Journal of Food Science,2011,76(7):1050-1055.
[13] Ding Y,Liu R,Rong J,et al.Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting[J].Food Chemistry,2014,149(1):237-243.
[14] Tomoyuki H,Takao O,Kiyoyoshi N.Heat-induced structural changes and aggregation of walleye pollack myosin in the light meromyosin region[J].Fisheries Science,2002,68(5):1145-1150.
[15] Chan J K,Gill T A,Paulson A T.Thermal aggregation of myosin subfragments from cod and herring[J].Journal of Food Science,1993,58(5):1057-1061.
[16] Sano T,Noguchi S F,Matsumoto J J,et al.Thermal gelation characteristics of myosin subfragments[J].Journal of Food Science,1990,55(1):55-58.
[17] Foegeding E A,Dayton W R,Allen C E.Interaction of myosin fibrinogen to form protein gels[J].Journal of Food Science,1986,51(1):280-285.
[18] Hemung B O,Yongsawatdigul J.Ca2+affects physicochemical and conformational changes of threadfin bream myosin and actin in a setting model[J].Journal of Food Science,2005,70(8):455-460.
[19] Ding Y,Liu R,Rong J,et al.Rheological behavior of heatinduced actomyosin gels from yellowcheek carp and grass carp[J].European Food Research and Technology,2012,235(2):245-251.
[20] Yasui T,Yazawa Y,Takahashi K,et al.Thermostability of light meromyosin[J].Agricultural and Biological Chemistry,1971,35(8):1236-1240.
[21] Smith D M.Factors influencing texture formation in comminuted meats[J].Proceedings-Annual Reciprocal Meat Conference of the American Meat Science Association,1998,41(1):48-52.
[22] Zhu Z,Lanier T C,Farkas B E,et al.Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock(Theragra chalcogramma)surimi[J].Journal of Food Engineering,2014,131(1):154-160.
[23] Visessanguan W,Ogawa M,Nakai S,et al.Physicochemical changes and mechanism of heat-induced gelation of arrowtooth flounder myosin[J].Journal of Agricultural and Food Chemistry,2000,48(4):1016-1023.
[24] Sano T,Ohno T,Otsuka-Fuchino H,et al.Carp natural actomyosin:Thermal denaturation mechanism[J].Journal of Food Science,1994,59(5):1002-1008.
[25] Liu R,Zhao S M,Xie B J,et al.Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties[J].Food Hydrocolloids,2011,25(5):898-906.
[26] Hossain M I,Itoh Y,Morioka K,et al.Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time[J].Fisheries Science,2001,67(4):710-717.
[27] 李杰.草鱼鱼糜凝胶及其机理的研究[D].上海:上海海洋大学,2011. [28] Sánchez-González I,Carmona P,Moreno P,et al.Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy[J].Food Chemistry,2008,106(1):56-64.
[29] 陈舜胜,王锡昌,周丽萍,等.冰藏鲢的鲜度变化对其鱼糜凝胶作用的影响[J].上海水产大学学报,2000,9(1):45-50. [30] Benjakul S,Visessanguan W,Srivilai C.Porcine plasma protein as proteinase inhibitor in bigeye snapper(Priacanthus tayenus)muscle and surimi[J].Journal of the Science of Food and Agrieclture,2001,10(81):1039-1046.
[31] Relkin P.Reversibility of heat-induced conformational changes and surface exposed hydrophobic clusters ofβ-lactoglobulin:their role in heat-induced sol-gel state transition[J].International Journal of Biological Macromolecules,1998,22(1):59-66.
[32] Phillips L G.Structure-function properties of food proteins[M].USA:Academic Press,2013:1-271.
[33] Totosaus A,Montejano J G,Salazar J A,et al.A review of physical and chemical protein induction[J].International Journal of Food Science and Technology,2002,37(6):589-601.
[34] 董秋颖,杨玉玲,许婷.从质构学角度研究肌原纤维蛋白凝胶形成的作用力[J].食品发酵与工业,2009,35(5):45-49. [35] Arfat Y A,Benjakul S.Gel strengthening effect of zinc salts in surimi from yellow stripe trevally[J].Food Bioscience,2013,3(1):1-9.
[36] Arfat Y A,Benjakul S.Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally[J].Food Chemistry,2013,141(3):2848-2857.
[37] 刘海梅.鲢鱼糜凝胶及形成机理的研究[D].武汉:华中农业大学,2007. [38] Debusca A,Tahergorabi R,Beamer S K,et al.Physicochemical properties of surimi gels fortified with dietary fiber[J].Food Chemistry,2014,148(1):70-76.
[39] Shitole S S,Balange A K,Gangan S S.Use of seaweed(Sargassum tenerrimum)extract as gel enhancer for lesser sardine(Sardinella brachiosoma)surimi[J].International Aquatic Research,2014,6(1):1-11.
[40] 吕卫金,赵进,汪金林,等.茶多酚延缓冷藏大黄鱼肌原纤维蛋白变性降解机理研究[J].中国食品学报,2014,14(1):60-67. [41] 叶蕾蕾,吴晨曦,刘茹,等.阳离子种类和添加量对鲢鱼糜凝胶力学特性的影响[J].食品安全质量检测学报,2014,5(8):2319-2326. [42] 李艳青,孔保华,夏秀芳.鱼糜凝胶形成机理及提高鱼糜凝胶特性的添加物研究新进展[J].食品科技,2012,37(7):140-144. [43] 雷雨,夏文水,姜启兴,等.猪血浆蛋白对鲢鱼鱼糜品质的影响[J].食品工业科技,2014,35(14):103-106. [44] Campo-Deao L,Tovar C.The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi[J].Food Hydrocolloids,2009,23(7):1641-1646.
[45] Rawdkuen S,Benjakul S.Whey protein concentrate:Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish[J].Food Chemistry,2008,106(3):1077-1084.
[46] Ali J.A comparative study on effect of egg white,soy protein isolate and potato starch on functional properties of Common Carp(Cyprinus carpio)surimi gel[J].Food Processing&Technology,2012,3(11):1-6.
[47] Zhu Y,Rinzema A,Tramper J,et al.Microbial transglutaminase-a review of its production and application in food processing[J].Applied Microbiology and Biotechnology,1995,44(3-4):277-282.
[48] Motoki M,Seguro K.Transglutaminase and its use for food processing[J].Trends in Food Science&Technology,1998,9(5):204-210.
[49] Duangmal K,Taluengphol A.Effect of protein additives,sodium ascorbate,and microbial transglutaminase on the texture and colour of red tilapia surimi gel[J].International Journal of Food Science&Technology,2010,45(1):48-55.
[50] Wang Y,Liu A,Ye R,et al.Transglutaminase-induced crosslinking of gelatin-calcium carbonate composite films[J].Food Chemistry,2015,166(1):414-422.
[51] Chanarat S,Benjakul S,Xiong Y.Nonprotein Nitrogenous Compounds and Gelling Property of Whitecheek Shark(Carcharhinus Dussumieri)Mince as Affected by Washing and Microbial Transglutaminase[J].Journal of Texture Studies,2014,45(4):307-316.
[52] Herranz B,Tovar C A,Borderias A J,et al.Effect of highpressure and/or microbial transglutaminase on physicochemical,rheological and microstructural properties of flying fish surimi[J].Innovative Food Science and Emerging Technologies,2013,20(1):24-33.
[53] Moreno H M,Cardoso C,Solas M T,et al.Improvement of cold and thermally induced gelation of giant squid(Dosidicus gigas)surimi[J].Journal of Aquatic Food Product Technology,2009,18(4):312-330.
[54] Kaewudom P,Benjakuln S,Kijroongrojana K.Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase[J].Food Bioscience,2013,1(1):39-47.
[55] 李婷婷,张旭光,励建荣,等.大蒜提取物对冷藏蔬菜鱼丸品质的影响[J].食品科学,2012,33(16):280-285. [56] 朱佳琳,黄建联,范大明,等.食源性蛋白酶抑制物的筛选及对白鲢鱼糜凝胶特性的影响[J].食品工业科技,2014,35(19):79-83. [57] 励建荣,陆海霞,傅玉颖,等.鱼糜制品凝胶特性研究进展[J].食品工业科技,2008,29(11):291-295.
计量
- 文章访问数: 196
- HTML全文浏览量: 30
- PDF下载量: 809
下载:
