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作 者 ：揭珍, 徐大伦, 胡小超, 杨文鸽, 邓思瑶, 林娴萍, 严小军

期 刊 ：核农学报 2016年 30卷 5期 页码：912-919

关键词：大豆胰蛋白酶抑制剂；带鱼鱼糜；蛋白降解；凝胶特性；微观结构；

Keywords:soybean trypsin inhibitor, hairtail surimi, protein degradation, gel properties, microstructure,

摘 要 ：为提高带鱼鱼糜制品品质,以鱼糜蛋白组成、TCA-溶解肽含量及其凝胶强度等为指标,研究大豆胰蛋白酶抑制剂(STI)对带鱼鱼糜蛋白降解及其凝胶特性的影响。结果表明,带鱼鱼糜蛋白的降解与温度显著相关,随温度升高,肌原纤维蛋白重链(MHC)逐渐降解,TCA-溶解肽含量增加,在70℃时达到最高值(1.3 μmol酪氨酸·g^-1)。 添加STI能够一定程度抑制带鱼鱼糜凝胶劣化样品和凝胶化样品中肌原纤维蛋白的降解,降低TCA-溶解肽含量。当STI添加量为0.10‰时,凝胶劣化样品和凝胶化样品的TCA-溶解肽含量达到最低值,分别为0.13和0.30μmol酪氨酸·g^-1,凝胶强度达到最高值,分别为414.74 g·mm和1 262.28 g·mm,而失水率分别下降为5.44%和3.76%;电镜微观结构显示,此时凝胶结构更致密、均匀,但凝胶白度值轻微下降。因此,STI可有效提高带鱼鱼糜制品品质,从而为生产高品质的带鱼鱼糜制品提供参考和依据。

Abstract:In order to improve the quality of hairtail surimi products, the effects of soybean trypsin inhibitor (STI) on the proteolysis and gel properties of hairtail surimi were determined by the trichloroacetic acid-soluble (TCA-soluble) peptide content, protein components and gel strength. The results showed that: the autolysis of hairtail surimi was significantly associated with temperture. Myosin heavy chain (MHC) of hairtail surimi protein was gradually disappeared, as the temperature increased.. Meanwhile, TCA-soluble peptide increased to the maximum value of 1.3μmol tyrosine·g^-1 at 70℃. Proteolysis in both kamaboko and modori gels were inhibited by STI. With the addition of 0.10‰ STI, they had the lowest TCA-soluble peptide of 0.13 and 0.30μmol tyrosine·g^-1, the highest gel strength of 414.74 and 1 262.28 g·mm, and the expressible moisture content dropped to 5.44% and 3.76%, respectively. Compared with the control group, the gel structure of hairtail surimi, was more dense and uniform under the electron microscope, and the gel whiteness slightly decreased. It was concluded that STI could effectively improve the quality of hairtail surimi products, thus providing a basis for the production of high-quality hairtail surimi

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