PDF(Pubmed)
Abstract：
This study mainly investigated the effect of soy protein isolate (SPI) on the gel quality of silver carp surimi under different storage conditions (storage temperatures of 4 °C, -20 °C, and -40 °C, and storage times of 0, 15, and 30 d). The results found that 10% SPI could inhibit the growth of ice crystals, improve the water distribution, enhance the water holding capacity of the gels, and strengthen the interaction between surimi and proteins. Compared to the control group, the composite silver carp surimi gel exhibited superior quality in texture, chemical interactions, and rheological properties during cold storage. Fourier transform infrared spectroscopy revealed an increasing trend in α-helix and β-turn content and a decreasing trend of β-sheet and random coil content. As storage time increased, the gel deterioration during cold storage inhibitory effect of the treatment group was superior to the control group, with the best results observed at -40 °C storage conditions. Overall, SPI was a good choice for maintaining the quality of silver carp surimi gel during cold storage, which could significantly reduce the changes in the textural properties during cold storage with improved water holding capacity.
摘要：
本研究主要研究了大豆分离蛋白（SPI）在不同储存条件（储存温度为4°C，-20°C,和-40°C，储存时间为0、15和30d)。结果发现10%的SPI可以抑制冰晶的生长,改善水的分布，增强凝胶的持水能力，加强鱼糜和蛋白质之间的相互作用。与对照组相比,复合鲤鱼鱼糜凝胶质地优良，化学相互作用，以及冷藏过程中的流变特性。傅里叶变换红外光谱显示，α-螺旋和β-转角含量呈增加趋势，β-折叠和无规卷曲含量呈下降趋势。随着存储时间的增加，治疗组冷藏过程中凝胶变质的抑制作用优于对照组，在-40°C储存条件下观察到最好的结果。总的来说,SPI是冷藏过程中保持鲤鱼鱼糜凝胶质量的好选择，这可以显着减少冷藏过程中质地性质的变化，并提高持水能力。
