加热模式对添加葡萄糖氧化酶鲢鱼糜凝胶特性的影响

研究两段法加热模式对添加葡萄糖氧化酶鲢鱼糜凝胶特性的影响。结果表明，在凝胶化阶段，高温短时（40 ℃、1 h）模式下，鱼糜凝胶强度、持水性、白度和不易流动水含量最高，且自由水含量最低，凝胶网络结构最致密；十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodium dodecyl sulfate-polyacrylamide gel electrophoresis，SDS-PAGE）图谱显示，在高温短时（40 ℃、1 h）模式下，肌球蛋白重链（myosin heavy china，MHC）条带强度降低，说明此时蛋白降解较多。在熟化阶段时，微波加热鱼糜凝胶的凝胶强度、持水性和白度最高，三氯乙酸-溶解肽含量、自由水含量和孔隙当量直径最小，形成了有序致密的三维网络结构；SDS-PAGE图谱显示，相比水浴加热，微波加热下MHC条带强度更高，说明微波加热促进了二硫键的形成。因此，适宜的加热模式能改善鱼糜凝胶的品质。

Effect of Heating Mode on Properties of Silver Carp Surimi Gel Added with Glucose Oxidase

The effect of two-stage heating mode on the properties of silver carp surimi gel added with glucose oxidase (GOD) was studied. The results showed that at the gelation stage, the gel strength, water-holding capacity, whiteness and immobile water content of surimi were the highest under the high-temperature short-time (40 ℃/1 h) mode, and the free water content was the lowest, and the gel network formed was the most compact. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) pattern showed that the strength of myosin heavy chain (MHC) was reduced under the high-temperature short-time mode, suggesting that the protein was degraded more under this condition. At the maturation stage, microwave heating provided the highest gel strength, water-holding capacity and whiteness and the smallest trichloroacetic acid (TCA)-soluble peptide content, free water content and equivalent pore size, and resulted in the formation of an orderly and dense three-dimensional network. The SDS-PAGE pattern showed that compared with water bath heating, the intensity of MHC was higher under microwave heating, suggesting that microwave heating promotes the formation of disulfide bonds. Therefore, a suitable heating mode can improve the quality of surimi gel.