Abstract：
Pure surimi of silver carp (Hypophthalmichthys molitrix) cannot meet the texture requirements in novel 3D printing of food. In this work, the effect mechanism of adding soluble pectin fiber on the quality of surimi was studied at molecular scale, and the interaction has been discussed by a novel prediction model. In comparison with pure surimi, pH and water-holding capacity decreased with increasing pectin, and texture properties improved. The storage modulus firstly rose and then decreased, reaching a maximum value of 15012 Pa at 0.5 % pectin addition. The thermal transition temperature of myosin was moved from 52.13 to 49.80 °C. Pectin extended the T22 relaxation time, suggesting a decrease in immobilized water. A new Time-series prediction model and interaction analysis further explored the intrinsic correlation of various parameters of surimi with different pectin additions. This work contributes to add our understanding of pectin application in surimi products in future special dietary food.
摘要：
在新型3D打印食品中,纯鱼鱼糜不能满足质地要求。在这项工作中,从分子尺度上研究了添加可溶性果胶纤维对鱼糜品质的影响机理,并通过一种新的预测模型讨论了这种相互作用。与纯鱼糜相比，pH值和持水性随果胶的增加而降低，和纹理性能得到改善。储能模量先上升后下降,在添加0.5%果胶时达到15012Pa的最大值。肌球蛋白的热转变温度从52.13°C移动到49.80°C。果胶延长了T22的弛豫时间，表明固定化水的减少。新的时间序列预测模型和相互作用分析进一步探索了鱼糜各种参数与不同果胶添加量的内在相关性。这项工作有助于增加我们对未来特殊膳食食品中鱼糜产品中果胶应用的理解。
