Abstract：
Microcrystalline cellulose was modified by TEMPO oxidation combined with ultrasound to prepare modified cellulose-based emulsion. The effect of different emulsion concentration on gel properties and protein conformation of surimi was investigated. The results showed the length and width of microcrystalline cellulose were reduced, and a large amount of -COOH was introduced into modified cellulose. Direct addition of flaxseed oil decreased the gel strength and WHC from 3640.49 g·mm and 76.94% to 2702.95 g·mm and 75.89%, respectively, while 5% modified cellulose-based emulsion could improve the gel properties of surimi. Surimi gel containing 5% emulsion had the highest hydrophobic interaction, disulfide bond and β-sheet content. Moreover, protein network structure was the densest in 5% emulsion group. Therefore, modified cellulose-based emulsion could be used to compensating for the negative impact of direct addition of flaxseed oil on surimi, which provided a new idea for the development of healthy and new emulsified surimi products.
摘要：
采用TEMPO氧化结合超声对微晶纤维素进行改性,制备改性纤维素基乳液。研究了不同乳液浓度对鱼糜凝胶特性和蛋白质构象的影响。结果表明,微晶纤维素的长度和宽度均有所减小,并将大量的-COOH引入改性纤维素中。直接添加亚麻籽油使凝胶强度和WHC从3640.49g·mm和76.94％降低到2702.95g·mm和75.89％，分别,5％改性纤维素基乳液可以改善鱼糜的凝胶性能。含5%乳状液的鱼糜凝胶具有最高的疏水相互作用,二硫键和β-折叠含量。此外，5%乳剂组蛋白质网络结构最致密。因此,改性纤维素基乳液可用于补偿直接添加亚麻籽油对鱼糜的负面影响，为开发健康的新型乳化鱼糜产品提供了新思路。
