不同糖类对草鱼鱼糜凝胶的影响

研究葡聚糖，蔗糖，海藻糖，低聚木糖，低聚果糖对草鱼鱼糜凝胶微观结构、蛋白质结构、水分子分布及质构特性的影响。扫描电镜结果表明，与空白样相比，添加4%葡聚糖、蔗糖和海藻糖的鱼糜凝胶中能观察到更紧密的网络结构，糖的加入促进了蛋白质的交联和凝胶网络结构的紧密性，改善了鱼糜制品的凝胶特性。添加低聚果糖的样品使鱼糜蛋白α-螺旋结构占比下降，与空白样品相比，添加低聚木糖的样品α-螺旋含量显著提高（P<0.05），上升了3.59%。不同糖类均会改变鱼糜凝胶中的水分子分布，除蔗糖外，鱼糜凝胶中不可移动水和自由水弛豫时间增加，结合水和不可移动水的比例上升；5种糖均导致草鱼鱼糜凝胶的硬度和咀嚼性显著下降（P<0.05），但添加葡聚糖和蔗糖的鱼糜凝胶质构特性高于其他糖类。

Effect of Different Carbohydrates on Gel Properties of Grass Carp Surimi

The effects of dextran,sucrose,trehalose,xylo-oligosaccharide and fructooligosaccharide on the microstructure,gel protein structure,water molecule fraction and texture characteristics of grass carp surimi were studied.SEM results showed that compared with the blank sample,the surimi gel with 4% dextran,sucrose and trehalose could observe a tighter network structure.The addition of sugar promoted the crosslinking of protein and the tightness of gel network structure,and improved the gel characteristics of surimi products.The proportion of surimi protein α-helix structure in the samples added with fructooligosaccharides decreased.Compared with the blank sample,the α-helix content of the sample added xylooligosaccharides increased significantly(P<0.05) by 3.59%.Different sugars would change the distribution of water molecules in surimi gel.Except sucrose,the relaxation time of immobile water and free water in surimi gel increased,and the ratio of bound water and immobile water increased;The hardness and chewiness of grass carp surimi gel decreased significantly with 5 kinds of sugars,but the texture properties of surimi gel with dextran and sucrose was higher than other sugars.