| 滋味物质在不同交联度鱼糜凝胶中的释放动力学分析 |
| |
| 引用本文： | 安玥琦, 张学振, 尤娟, 尹涛, 胡杨, 熊善柏. 滋味物质在不同交联度鱼糜凝胶中的释放动力学分析[J]. 农业工程学报, 2022, 38(11): 335-343. DOI: 10.11975/j.issn.1002-6819.2022.11.037 |
| |
| 作者姓名： | 安玥琦 张学振 尤娟 尹涛 胡杨 熊善柏 |
| |
| 作者单位： | 1.华中农业大学食品科学技术学院，武汉 430070;2.华中农业大学水产学院，武汉 430070;3.长江经济带大宗水生生物产业绿色发展教育部工程研究中心，武汉 430070;4.国家大宗淡水鱼加工技术研发分中心<武汉>，武汉 430070 |
| |
| 基金项目： | 国家现代农业产业技术体系项目（CARS-45） |
| |
| 摘 要： | 为探讨滋味物质在不同交联度鱼糜凝胶中的释放规律并揭示其释放机制，该研究以氯化钠、蔗糖和谷氨酸钠分别为鱼糜凝胶咸味、甜味和鲜味的代表滋味物质，通过感官评价、释放动力学模型拟合和模拟咀嚼释放等方法，分析滋味物质在不同交联度鱼糜凝胶中的释放规律。结果表明，随着交联度的增加，人体对咸味的感知逐渐降低而对鲜味的感知逐渐增强，并当交联度大于42.2%时，咀嚼破碎显著提高了鱼糜凝胶咸味和鲜味的感知（P<0.01）。氯化钠和蔗糖的释放动力学曲线符合准一级动力学模型，而谷氨酸钠的释放则符合准二级动力学模型。随着交联度的增加，鱼糜凝胶在模拟咀嚼过程中氯化钠和蔗糖的释放量先降后升，分别在交联度为42.2%和51.5%时取得最小值（4.54和3.38 mg/g）；而谷氨酸钠的咀嚼释放量则逐渐增加。相关性分析结果表明，氯化钠和蔗糖在鱼糜凝胶中的释放主要与网络结构和化学作用力相关，谷氨酸钠的释放主要与凝胶质地、凝胶持水性和化学作用力相关。综上，滋味物质在鱼糜凝胶中的释放行为受滋味物质种类、凝胶质地以及凝胶与滋味物质的相互作用等多方面的影响，且凝胶在咀嚼过程中较高的破碎程度增强了滋味物质的释放与感知。
|
| 关 键 词： | 水产品 动力学 滋味控制 转谷氨酰胺酶 交联度 鱼糜制品 |
| 收稿时间： | 2022-03-29 |
| 修稿时间： | 2022-04-25 |
Analysis of the release kinetics of taste substances in surimi gels with different cross-linking degrees |
| |
| An Yueqi, Zhang Xuezhen, You Juan, Yin Tao, Hu Yang, Xiong Shanbai. Analysis of the release kinetics of taste substances in surimi gels with different cross-linking degrees[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2022, 38(11): 335-343. DOI: 10.11975/j.issn.1002-6819.2022.11.037 |
| |
| Authors: | An Yueqi Zhang Xuezhen You Juan Yin Tao Hu Yang Xiong Shanbai |
| |
| Affiliation: | 1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;2.College of Fisheries, Huazhong Agricultural University, Wuhan 430070, China;3.Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China;4.National R&D Branch Center For Conventional Freshwater Fish Processing , Wuhan 430070, China |
| |
| Abstract: | Flavor characteristics of surimi gels depend mainly on the cross-linking degrees induced by transglutaminase (TGase). This present study aims to explore the release kinetics of the taste substances in the surimi gels with different cross-linking degrees. The sodium chloride, sucrose, and monosodium glutamate were chosen as the typical taste substances in the surimi gels, representing the saltiness, sweetness, and umami taste, respectively. An electronic tongue analyzer was utilized to determine the taste profiles of surimi gels with the different TGase-induced cross-linking degrees. A sensory evaluation with/without the chewing process was selected to investigate the perception of saltiness, sweetness, and umami taste of surimi gels with the different cross-linking degrees. A simulated chewing test and the release kinetic analysis were also used to detect the release processes of sodium chloride, sucrose, and monosodium glutamate. Moreover, the release kinetic curves of the three taste substances were fitted with the pseudo-first-order and pseudo-second-order kinetic models for the release kinetic parameters. Additionally, the relationship was determined between the release parameters of taste substances in the surimi gels and the physicochemical properties of surimi gels with different cross-linking degrees. The results showed that there were significantly different taste characteristics of surimi gels, except for the surimi gels with high cross-linking degrees (61.8% and 71.2%). The saltiness in the surimi gels decreased with the cross-linking degrees increasing without the chewing process, while the umami taste increased significantly. Specifically, the chewing process increased the salty and umami perception, especially in the brittle gels with high cross-linking degrees (>42.2%). The simulated chewing test showed that the released concentrations of sodium chloride and sucrose in the surimi gels decreased first and then increased, as the cross-linking degrees increased, and reached the minimum when the cross-linking degree was 42.2% and 51.5%, respectively. Whereas, the released monosodium glutamate increased dramatically. The release curves of sodium chloride and sucrose were fitted with the pseudo-first-order kinetic model, indicating that the release process of two substances depended mainly on the boundary layer diffusion or the intra-particle diffusion. By contrast, the pseudo-second-order kinetic model was appropriate to fit the release process of monosodium glutamate, indicating that the chemical interactions were the rate-limiting step during the monosodium glutamate release process. The correlation analysis indicated that the release equilibrium capacity of sodium chloride was negatively correlated with the cross-linking degree and the brittleness of surimi gels, whereas that was positively correlated with the pore equivalent diameter and the ion bond contents. There was a negative correlation between the hydrogen bond contents and the released concentration during the simulated chewing process of sodium chloride. The release rate of sucrose showed a positive correlation with the pore equivalent diameter and the ion bond contents. More importantly, the released sucrose was positively correlated with the hydrophobic interactions during the simulated chewing process. All release parameters of monosodium glutamate whether chewing or not presented a positive relationship between the cross-linking degrees, the hardness, and the brittleness of surimi gels, indicating a negative correlation with the water holding capacity and the ion bond contents. In conclusion, the perception of tastes in the surimi gels with the different cross-linking degrees was influenced by the release behaviors of taste substances, the texture of gels during the chewing process, and the interactions between the taste substances and the gels. Especially, the chewing process can be expected to significantly enhance the release and the perception of taste substances in the surimi gels with high cross-linking degrees. This finding can provide a strong reference to control the tastes in the surimi-based products using cross-linking degrees. |
| |
| Keywords: | aquatic products kinetics taste control transglutaminase cross-linking degree surimi-based products |
|
| 点击此处可从《农业工程学报》浏览原始摘要信息 |
|
点击此处可从《农业工程学报》下载全文 |
|
