Preparation of Different Sea Cucumber Glycopeptides and Their Effects on Quality of Spanish Mackerel Surimi Gel
Using sea cucumber petide(SCP)as raw material,D-galactose(G)and β-lactose(L)was respectively used as sugar source to explose the effect of sugar types and incubation temperature on the properties of sea cucumber glycopeptides(SCP-G,SCP-L).The effects of sea cucumber glycopeptides on the gel quality of mackerel were analyzed by adding sea cucumber glycopeptides to mackerel surimi.The results showed that the grafting degree,intermediate products,and the extent of browning were higher for D-galactose than for β-lactose products.The antioxidant activity was positively correlated with incubation temperature.The solubility of SCP-G is better under neutral conditions,and SCP-L is better under weakly acidic conditions(pH5).Infrared spectroscopy shows a greater shift in the characteristic absorption peaks of SCP-L products.In addition,the gel strength of SCP-G90 surimi group was 1704.22 g·cm,which increased to 1.68 times that of the blank group.SCP-G90 enables surimi to maintain maximum water retention(96.35％)and minimum cooking loss(8.43％).Therefore,glycosylated peptides can effectively improve the texture properties of surimi gel,and SCP-G90 has the best improvement effect,providing a theoretical basis for a new glycosylated surimi gel quality modifier.
sea cucumber peptidemonosaccharidedisaccharideglycopeptidegel strength of surimi
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