CN114209030A - 一种用于提高鱼糜凝胶热稳定性的双交联剂及其应用 - Google Patents
一种用于提高鱼糜凝胶热稳定性的双交联剂及其应用 Download PDFInfo
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Abstract
本发明公开了一种用于提高鱼糜凝胶热稳定性的双交联剂及其应用,按照质量份数计,包括100份多糖,0.05~0.1份多糖降解酶;(1)将多糖用蒸馏水配成浓度为1~2%(w/v)的多糖溶液;(2)向多糖溶液中加入多糖降解酶,使得多糖降解酶的质量分数为0.05%~1%,调节pH为4.5~6.0,进行超声处理辅助酶解,通过控制酶解时间得到单糖/多糖比例为0.25~0.75:1的复合物;(3)酶解结束后进行灭酶处理,进行冷冻干燥得到多糖/寡糖复合物,即用于提高鱼糜凝胶热稳定性的双交联剂。本发明制备的双交联剂成本低、且具有较高的安全性和凝胶特性增强效果。
Description
技术领域
本发明属于水产品加工及贮藏领域,具体涉及一种用于提高鱼糜凝胶热稳定性的双交联剂及其应用。
背景技术
鱼糜制品作为一种深受大众喜爱的水产食品,具有独特的黏弹特性及较高的营养价值。鱼糜凝胶的形成过程本质上是肌原纤维蛋白在热诱导作用下的结构演变过程,主要包括肌原纤维蛋白高级结构展开及再组装等过程。作为评价鱼糜凝胶制品品质的重要指标之一,鱼糜制品的黏弹特性主要取决于鱼糜制品的凝胶化过程及热加工处理后的稳定性,如何提高鱼糜凝胶的凝胶强度是增强鱼糜制品热加工品质的关键。
目前市售鱼糜制品大多以冷藏或冻藏为主,食用时需二次加热。通过高温杀菌(如121℃)是实现鱼糜制品常温流通的必要环节。然而经“二次加热”或高温灭菌后鱼糜制品凝胶结构破坏,质构特性显著下降。这主要是由于高温处理易导致肌球蛋白重链降解,破坏氢键并促进α-螺旋的展开,从而导致α-螺旋转变为β-折叠或无规卷曲,疏水基团的暴露和蛋白质聚集,网状结构空隙增大,使鱼糜制品感官指标和凝胶强度、硬度、弹性等质构指标以及营养指标变差。因此,提高鱼糜凝胶的热稳定性是增强其热加工品质亟待解决的关键问题。福建海壹食品饮料有限公司开发了一种常温流通即时鱼豆腐及其制备方法(CN201410763705.9),该方法选择0.1%~0.2%魔芋胶提高了鱼豆腐的热稳定性;薛勇等通过添加卡拉胶、可得然胶、魔芋胶等多糖提高凝胶热稳定性(CN201810356150.4);韩静文研究发现可得然胶可以提高鱼糜凝胶的流变特性,显著减少TCA-可溶性肽含量,从而提高鱼糜凝胶的热稳定性(韩静文.鱼糜凝胶热加工特性及耐热型鱼糜肠配方研究[D].江南大学,2018)。
然而,以上方法虽对蛋白凝胶的热稳定性有一定提升,但所用的方法大多是通过多糖和蛋白质间的共价作用,一定程度提高了鱼糜制品的热稳定性,但基于美拉德反应交联得到的刚性鱼糜凝胶制品,其柔性加工特性有所降低,也会影响消费者口感体验。因此,开发一种共价/非共价双重作用体系的鱼糜凝胶制品,在提高凝胶热稳定性同时,又赋予鱼糜制品丰富的可加工特性和适口性,为开发常温流通鱼糜制品提供新的思路。
发明内容
针对现有技术不足,本发明提出了一种用于提高鱼糜凝胶热稳定性的双交联剂及其应用。
本发明目的是通过控制多糖的酶解程度,制备不同比例多糖/单糖体系,基于多糖与蛋白质间的氢键反应以及寡糖与蛋白质的美拉德反应,制备一种用于提高鱼糜凝胶热稳定性的双交联剂。按照质量份数计,包括100份多糖,0.05~0.1份多糖降解酶;通过以下制备方法得到:
(1)将多糖用蒸馏水配成质量体积比为0.1~0.5:100的多糖溶液;
(2)向多糖溶液中加入多糖降解酶,使得多糖降解酶的质量分数为0.05%~1%,调节pH为4.5~6.0,进行超声处理辅助酶解,通过控制酶解时间得到单糖/多糖质量比为0.25~0.75:1的复合物;
(3)酶解结束后进行灭酶处理,进行冷冻干燥,得到多糖/寡糖复合物,所述多糖/寡糖复合物为用于提高鱼糜凝胶热稳定性的双交联剂。
进一步地,所述多糖包括海藻提取物、植物提取物和发酵提取物;所述海藻提取物包括卡拉胶、海藻酸钠或琼胶;所述植物提取物包括瓜尔豆胶、魔芋胶、刺槐豆胶或果胶;所述发酵提取物包括黄原胶、凝结多糖或结冷胶。
进一步地,所述多糖降解酶包括卡拉胶酶、海藻胶裂解酶、葡甘聚糖酶、果胶酶。
进一步地,所述酶解具体为:酶解时间为1h~10h,酶解温度为50℃~60℃,
进一步地,所述超声处理具体为:超声处理强度为200W~400W,超声时间为0.5~1h。
进一步地,所述灭酶处理具体为:在90℃~100℃下灭酶处理15min。
本发明提出了利用上述双交联剂在耐高温的即食鱼糜凝胶产品制备领域的应用。
进一步地,所述食鱼糜凝胶产品包括鱼肠、鱼豆腐、鱼丸或鱼饼。
进一步地,将冷冻鱼糜解冻后空斩2~5min,随后加入多糖/寡糖复合物后继续斩拌2~5min,所述多糖/寡糖复合物添加量为鱼糜质量的0.1~0.5%,加入食盐斩拌3~5min,所述食盐与鱼糜的质量比为2~2.5:100,后制得鱼糜-糖混合物;随后将鱼糜-糖混合物在40℃水浴2h,再置于90℃条件下水浴0.5h以引发鱼糜蛋白凝胶化及双交联反应,之后冷藏备用。
本发明的有益效果为:
1、本发明通过酶解多糖,形成多糖/寡糖复合物,多糖与蛋白质间的共价作用(美拉德反应)以及寡糖与蛋白质的非共价作用(氢键反应),实现与鱼糜肌原纤维蛋白的双交联。共价键相对于非共价键而言具有更高的键能,引入非共价键作为牺牲键,当受高温作用时,非共价键首先发生断裂消耗部分能量而保证凝胶网络结构不受破坏,从而提高鱼糜制品的凝胶特性与热稳定性。
2、相较于其他增强鱼糜凝胶热稳定性方法,本发明制备的双交联剂成本低、且具有较高的安全性和凝胶特性增强效果。
附图说明
图1为实施例1制备的双交联剂的红外图谱;
图2为实施例1制备得到双交联鱼糜凝胶高温处理前后凝胶强度变化;
图3为实施例2制备得到双交联鱼糜凝胶高温处理前后凝胶硬度变化;
具体实施方式
实施例1
将100份K-卡拉胶用蒸馏水配成2%(w/v)浓度的胶液,在65℃下水浴加热,使其充分溶解,待胶液适当冷却,置于50℃水浴中,调节pH至4.5,搅拌下加入0.05~0.1份果胶酶,使得果胶酶的质量分数为0.05%~1%(w/w),在超声处理强度为200W,超声辅助酶解5h。酶降解过程中,不断搅拌,并使水浴温度恒定,同时根据pH的变化,用HCl(0.1mol/L)或NaOH(0.1mol/L)调节pH使之恒定在4.5~6.0,酶降解结束,将胶液进行加热灭酶(85℃,15min),80℃旋蒸仪旋蒸出水分后,冷冻干燥制得双交联剂(即多糖/寡糖复合物,所述单糖/多糖质量比为0.25~0.75:1)。
将冷冻草鱼糜解冻后控制其含水量为80%左右,将鱼糜放入斩拌机中斩拌2min,随后加入寡糖/多糖复合物继续斩拌2min,加入盐斩拌3min,所述食盐与鱼糜的质量比为2.5:100,制得鱼糜-糖混合物,其中多糖/寡糖复合物后的添加量为鱼糜质量的0.1~0.5%(w/w)。随后将多糖/寡糖复合物所修饰的鱼肠在40℃水浴2h,再置于90℃条件下水浴0.5h以引发鱼糜蛋白凝胶化及双交联反应。经121℃灭菌15min后双交联蛋白凝胶体的黏弹特性、凝胶化能力及热稳定性优于对照组。
图1为本实施例制备的双交联剂的红外图谱,由图可知,酶解处理的多糖在1726cm-1处出现新的红外吸收峰,表明通过酶解得到寡糖/多糖复合物。图2为本实施例制备得到双交联鱼糜凝胶高温处理前后凝胶强度变化;由图可知,本实施例制得的经多糖/寡糖复合物修饰的鱼糜的凝胶强度大于无糖或仅多糖修饰的鱼糜。
实施例2
将100份魔芋胶用蒸馏水配成1%(w/v)浓度的胶液,在65℃下水浴加热,使其充分溶解,胶液适当冷却,置于60℃水浴中,调pH值6.0,搅拌下加入0.05~0.1份的葡甘聚糖酶,使得葡甘聚糖酶的质量分数浓度为0.05%~1%(w/w),在超声处理强度为300W,超声辅助酶解2h。酶降解过程中,不断搅拌,并使水浴温度恒定,同时根据pH的变化,用HCl(0.1mol/L)或NaOH(0.1mol/L)调节pH使之恒定在4.5~6.0,酶降解结束,将胶液进行加热灭酶(100℃,15min),70℃旋蒸仪旋蒸出水分后,冷冻干燥制得双交联剂(即多糖/寡糖复合物,所述单糖/多糖质量比为0.25~0.75:1)。
将冷冻鲢鱼糜解冻后控制其含水量为80%左右,将鱼糜放入斩拌机中斩拌2min,随后加入寡糖/多糖复合物继续斩拌2min,加入2.5%盐斩拌3min后制得鱼糜-糖混合物,其中多糖/寡糖复合物后糖复合物的添加量为鱼糜质量的0.1~0.5%(w/w)。。随后将不同比例复合物所修饰的鱼肠在40℃水浴2h,再置于90℃条件下水浴0.5h以引发鱼糜蛋白凝胶化及双交联反应。经121℃灭菌15min后双交联蛋白凝胶体的黏弹特性、凝胶化能力及热稳定性优于对照组。
图3为实施例2制备得到双交联鱼糜凝胶高温处理前后凝胶硬度变化,由图可知,本实施例制得的经多糖/寡糖复合物修饰的鱼糜的凝胶硬度显著大于无糖或仅多糖修饰的鱼糜。
综上所述,本发明通过酶解多糖,形成多糖/寡糖复合物,多糖与蛋白质间的共价作用(美拉德反应)以及寡糖与蛋白质的非共价作用(氢键反应),实现与鱼糜肌原纤维蛋白的双交联。共价键相对于非共价键而言具有更高的键能,引入非共价键作为牺牲键,当受高温作用时,非共价键首先发生断裂消耗部分能量而保证凝胶网络结构不受破坏,从而提高鱼糜制品的凝胶特性与热稳定性。本发明方法相较于其他增强鱼糜凝胶热稳定性方法,本发明制得的双交联剂成本低、且具有较高的安全性和凝胶特性增强效果。
Claims (9)
1.一种用于提高鱼糜凝胶热稳定性的双交联剂,其特征在于,按照质量份数计,包括100份多糖,0.05~0.1份多糖降解酶;通过以下制备方法得到:
(1)将多糖用蒸馏水配成浓度为1~2%(w/v)的多糖溶液;
(2)向多糖溶液中加入多糖降解酶,使得多糖降解酶的质量分数为0.05%~1%,调节pH为4.5~6.0,进行超声处理辅助酶解,通过控制酶解时间得到单糖/多糖质量比为0.25~0.75:1的复合物;
(3)酶解结束后进行灭酶处理,进行冷冻干燥,得到多糖/寡糖复合物,所述多糖/寡糖复合物为用于提高鱼糜凝胶热稳定性的双交联剂。
2.根据权利要求1所述的双交联剂,其特征在于,所述多糖包括海藻提取物、植物提取物和发酵提取物;所述海藻提取物包括卡拉胶、海藻酸钠或琼胶;所述植物提取物包括瓜尔豆胶、魔芋胶、刺槐豆胶或果胶;所述发酵提取物包括黄原胶、凝结多糖或结冷胶。
3.根据权利要求1所述的双交联剂,其特征在于,所述多糖降解酶包括卡拉胶酶、海藻胶裂解酶、葡甘聚糖酶、果胶酶。
4.根据权利要求1所述的双交联剂,其特征在于,所述酶解具体为:酶解时间为1h~10h,酶解温度为50℃~60℃。
5.根据权利要求1所述的双交联剂,其特征在于,所述超声处理具体为:超声处理强度为200W~400W,超声时间为0.5~1h。
6.根据权利要求1所述的双交联剂,其特征在于,所述灭酶处理具体为:在90℃~100℃下灭酶处理15min。
7.一种权利要求1~6任一项所述的双交联剂在耐高温的即食鱼糜凝胶产品制备领域的应用。
8.根据权利要求7所述的应用,其特征在于,所述食鱼糜凝胶产品包括鱼肠、鱼豆腐、鱼丸或鱼饼。
9.根据权利要求7所述的应用,其特征在于,所述应用具体为:将冷冻鱼糜解冻后空斩2~5min,随后加入多糖/寡糖复合物后继续斩拌2~5min,所述多糖/寡糖复合物添加量为鱼糜质量的0.1~0.5%,加入食盐斩拌3~5min,所述食盐与鱼糜的质量比为2~2.5:100,后制得鱼糜-糖混合物;随后将鱼糜-糖混合物在40℃水浴2h,再置于90℃条件下水浴0.5h以引发鱼糜蛋白凝胶化及双交联反应,之后冷藏备用。
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