钙-儿茶素配合物核壳微粒对鱼糜凝胶品质的影响

doi:10.3969/j.issn.1004-1524.20250256

浙江农业学报 ›› 2026, Vol. 38 ›› Issue (3): 568-580.DOI: 10.3969/j.issn.1004-1524.20250256

钙-儿茶素配合物核壳微粒对鱼糜凝胶品质的影响

吴晓丽¹(), 陈荫¹, 胡俊², 陈文烜², 闻正顺³^,^*(), 张晋²^,^*()

^1. 浙江海洋大学食品与药学学院, 浙江舟山 316022
^2. 浙江省农业科学院食品科学研究所, 农产品质量安全全国重点实验室, 浙江杭州 310021
^3. 湘湖实验室, 浙江杭州 311203

收稿日期:2025-03-28 出版日期:2026-03-25 发布日期:2026-04-17
作者简介:闻正顺,E-mail:zswenmr@163.com
^*张晋,E-mail:zhangjin@zaas.ac.cn;
吴晓丽,研究方向为食品加工与安全。E-mail:xiaolw0110@163.com
通讯作者: 闻正顺,张晋
基金资助:
浙江省“三农九方”科技协作计划(2025SNJF042);农业农村部淡水渔业健康养殖重点实验室开放课题(ZJK202416)

Effects of calcium-catechin complex core-shell microparticles on quality of surimi gel

WU Xiaoli¹(), CHEN Yin¹, HU Jun², CHEN Wenxuan², WEN Zhengshun³^,^*(), ZHANG Jin²^,^*()

^1. Food and Pharmacy College, Zhejiang Ocean University, Zhoushan 316022, Zhejiang, China
^2. Institute of Food Science, State Key Laboratory for Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
^3. Xianghu Laboratory, Hangzhou 311203, China

Received:2025-03-28 Published:2026-03-25 Online:2026-04-17
Contact: WEN Zhengshun,ZHANG Jin

摘要/Abstract

摘要：

本研究探讨了钙-儿茶素配合物(Ca@儿茶素)核壳微粒对鱼糜凝胶品质的影响,系统考察了Ca@儿茶素核壳微粒对鱼糜凝胶持水力、凝胶强度、流变性能、二级结构、化学作用力和微观结构等的影响。结果显示,Ca@儿茶素核壳微粒的加入,使得鱼糜凝胶内部形成更致密的网络结构,凝胶强度显著(p<0.05)提高82.2%,弹性和内聚性显著增强。傅里叶变换红外光谱(FTIR)分析表明,Ca@儿茶素核壳微粒的加入改变了鱼糜凝胶的二级结构,使其α螺旋含量降低,β折叠含量增加,这一结构的变化促进了氢键的形成,并增强了二硫键的交联程度,同时使总巯基含量显著降低。动态弹性测量结果表明,Ca@儿茶素核壳微粒的加入使得鱼糜凝胶的储能模量(G')显著增强,显著降低了鱼糜凝胶的溶解度和表面疏水性。综上,通过添加Ca@儿茶素核壳微粒制备鱼糜凝胶,可以提高鱼糜凝胶的特性和品质。研究结果为蛋白凝胶改性奠定理论基础,为提升鱼糜凝胶制品品质提供科学指引。

关键词: 钙-儿茶素配合物核壳微粒, 鱼糜, 凝胶特性, 微观结构

Abstract:

In this study, we investigated the effects of calcium-catechin complex (Ca@catechin) core-shell microparticles on the quality of surimi gel, by systematically examining their impacts on the water holding capacity, gel strength, rheological properties, secondary structure, chemical interactions and microstructure of surimi gel. The results demonstrated that the incorporation of Ca@catechin core-shell microparticles induced the formation of a more compact network structure inside the surimi gel; the gel strength was significantly (p<0.05) increased by 82.2%, and the elasticity and cohesiveness were remarkably enhanced. Fourier-transform infrared spectroscopy (FTIR) analysis revealed that Ca@catechin core-shell microparticles altered the secondary structure of surimi gel, with a decreased content of α helix and an increased content of β sheet. Such structural changes promoted the formation of hydrogen bonds in surimi gel, strengthened the cross-linking degree of disulfide bonds, and significantly reduced the total sulfhydryl content. Dynamic rheological measurements showed that the addition of Ca@catechin core-shell microparticles significantly enhanced the storage modulus (G') of surimi gel, and significantly decreased their solubility and surface hydrophobicity. In conclusion, the preparation of surimi gel with Ca@catechin core-shell microparticles can improve the functional properties and quality of surimi gel. The findings of this study lay a theoretical foundation for protein gel modification and provide scientific guidance for upgrading the quality of surimi gel products.

Key words: calcium-catechin complex core-shell microparticles, surimi, gel properties, microstructure

中图分类号:

TS254.1

吴晓丽, 陈荫, 胡俊, 陈文烜, 闻正顺, 张晋. 钙-儿茶素配合物核壳微粒对鱼糜凝胶品质的影响[J]. 浙江农业学报, 2026, 38(3): 568-580.

WU Xiaoli, CHEN Yin, HU Jun, CHEN Wenxuan, WEN Zhengshun, ZHANG Jin. Effects of calcium-catechin complex core-shell microparticles on quality of surimi gel[J]. Acta Agriculturae Zhejiangensis, 2026, 38(3): 568-580.

图/表 12

图1 不同样品的傅里叶变换红外吸收光谱(A)、Ca@儿茶素核壳微粒的粒径分布(B)与扫描电镜(SEM)照片(C)

Fig.1 Fourier transform infrared absorption spectra of different samples (A), as well as the particle size distribution (B) and scanning electron microscopy (SEM) image (C) of Ca@catechin core-shell microparticles

表1 不同处理对鱼糜凝胶质构的影响

Table 1 Effect of different treatments on the texture of surimi gels

样品 Sample	硬度/N Hardness/N	弹性/mm Springiness/mm	胶着性/N Gumminess/N	咀嚼性/mJ Chewiness/mJ	回复性 Resilience
CK	7.95±1.62 c	2.05±0.39 c	5.37±0.45 c	10.97±0.18 c	0.72±0.08 b
ST	10.78±0.45 a	1.97±0.19 c	6.47±0.55 ab	12.79±0.16 b	0.60±0.05 c
SCA	10.40±0.32 ab	2.18±0.16 b	7.09±0.92 a	15.40±0.16 a	0.73±0.04 b
STCA	9.33±0.44 b	2.31±1.41 b	5.60±0.18 b	12.22±0.43 b	0.69±0.02 b
SCAT	7.74±1.26 c	2.53±0.12 a	6.08±0.85 ab	15.47±0.16 a	0.79±0.04 a

图2 不同处理对鱼糜凝胶凝胶强度的影响柱上无相同字母的表示差异显著(p<0.05)。图4~7同。

Fig.2 Effect of different treatments on gel strength of surimi gels Bars marked without identical letters indicate significant difference at p<0.05. The same applies to Fig. 4-7.

图3 不同处理对鱼糜凝胶储能模量(G')的影响

Fig.3 Effect of different treatments on storage modulus (G') of surimi gels

图4 不同处理对鱼糜凝胶蛋白质溶解度的影响

Fig.4 Effects of different treatments on protein solubility of surimi gel

图5 不同处理对鱼糜凝胶持水力的影响

Fig.5 Effect of different treatments on water holding capacity of surimi gels

图6 不同处理对鱼糜凝胶表面疏水性的影响

Fig.6 Effect of different treatments on surface hydrophobicity of surimi gels

图7 不同处理对鱼糜凝胶总巯基含量的影响

Fig.7 Effect of different treatments on total sulfhydryl content of surimi gels

图8 不同处理对鱼糜凝胶分子间作用力的影响柱上无相同字母的表示不同处理在同一分子间作用力上差异显著(p<0.05)。

Fig.8 Effect of different treatments on intermolecular forces of surimi gels Bars marked without identical letters indicate significant difference at p<0.05 within treatments on the same intermolecular force.

表2 不同处理对鱼糜凝胶色度及白度的影响

Table 2 Effect of different treatments on color and whiteness of surimi gels

样品Sample	L^*	a^*	b^*	W
CK	71.54±0.78 b	-2.18±0.14 c	5.81±0.45 c	70.87±0.76 b
ST	71.75±0.94 b	0.74±0.13 b	7.70±0.27 a	71.26±0.89 b
SCA	76.81±1.12 a	-2.12±0.14 c	5.21±0.19 c	75.48±1.12 a
STCA	72.39±0.34 b	-0.20±0.06 b	4.01±0.18 d	72.10±0.35 b
SCAT	63.37±1.07 c	2.31±0.18 a	6.41±0.85 b	62.74±1.08 c

图9 不同处理鱼糜凝胶的傅里叶红外光谱图(A)和二级结构含量(B)

Fig.9 Fourier transform infrared spectra (A) and secondary structure contents (B) of surimi gels under different treatments

图10 不同处理下鱼糜凝胶的微观形貌

Fig.10 Microscopic morphology of surimi gels under different treatments

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钙-儿茶素配合物核壳微粒对鱼糜凝胶品质的影响

Effects of calcium-catechin complex core-shell microparticles on quality of surimi gel

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