糖基化凝胶增强剂对鱼糜制品凝胶特性的影响

以新鲜蛋清、刺槐豆胶和瓜尔豆胶为原料，采用湿法糖基化法制备凝胶增强剂，并加入到冷冻鱼糜中，研究糖基化凝胶增强剂对红娘鱼鱼糜制品的凝胶强度、质构、白度、持水性和化学作用力等的影响。结果表明，凝胶增强剂经湿法糖基化改性后可显著提高鱼糜制品的凝胶强度（P＜0.05）。最佳改性条件为反应温度55?℃、加热时间12?h。在此条件下，凝胶增强剂接枝度为（23.37±1.62）%，十二烷基硫酸钠-聚丙烯酰氨凝胶电泳显示蛋白聚集体的形成，表明蛋清蛋白与刺槐豆胶和瓜尔豆胶复配胶显著发生糖基化反应，添加到冷冻鱼糜中可明显改善鱼糜制品的凝胶强度、白度和持水力等。与未添加凝胶增强剂的鱼糜制品相比，凝胶强度提高64%；与添加同等含量的新鲜蛋清的鱼糜制品相比，凝胶强度提高26.9%；与添加未发生糖基化反应的凝胶增强剂的鱼糜制品相比，凝胶强度提高4.7%。实验表明，糖基化改性后的凝胶增强剂具有显著提高鱼糜制品凝胶特性的作用，在鱼糜产业中具有广阔的应用前景。

Effect of Glycosylated Gel Enhancers on the Gel Properties of Surimi Products

Glycosylated gel enhancers were prepared by glycosylation of egg white with a mixture of locust bean gum?and guar gum under wet-heating conditions in order to investigate their effect on the gel strength, texture, whiteness, water holding capacity and chemical forces of frozen surimi from red gurnard (Aspitrigla cuculus). The results showed that the gel strength of surimi could be significantly improved by the addition of glycosylated gel enhancers (P < 0.05). The optimum reaction conditions were found to be glycosylation at 55 ℃ for 12 hours, and the grafting degree of the glycosylated gel enhancer prepared under these conditions was (23.37 ± 1.62)%. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed the formation of protein aggregates indicating the occurrence of glycosylation. The addition of the glycosylated gel enhancer significantly increased the gel strength, whiteness and water-holding capacity of surimi. The gel strength was increased by 64%, 26.9% and 4.7%, respectively as compared to surimi without the addition of any gel enhancer, with the addition of the same amount of egg white, and with the addition of non-glycosylated gel enhancer. The results of the present study demonstrated that glycosylated gel enhancers could significantly enhance gel properties of surimi products, making it promising for applications in the surimi industry.