Optimization for ultrasonic assisted enzymatic extraction of soluble dietary fiber in laver Porphyra haitanensis and its effect on gel strength of surimi by response surface methodology
CHEN Li, RAO Jie, ZHAO Yongqiang, YANG Xianqing, WEI Ya, LI Chunsheng, WANG Yueqi
1.Jiangsu Ocean University, Lianyungang 222005, China; 2.Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; 3.Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Lianyungang 222005, China
Abstract: In order to develop the high value-added products and to improve the comprehensive utilization rate of laver Porphyrahaitanensis, the soluble dietary fiber (SDF) of the laver was extracted by ultrasonic crushing apparatus combined with α-amylase (mass fraction 1.0%), saccharase (mass fraction 1.0%) and neutral protease (mass fraction 1.0%). In the single-factor tests, the soluble dietary fiber yield was investigated under 5 factors and three-levels Box-Behnken test including enzymatic hydrolysis temperature(30, 40, 50, 60, and 70 ℃), enzymatic hydrolysis time (20, 40, 60, 80, and 100 min), addition of neutral protease (0.1%,0.5%, 1.0%, 1.5%, and 2.0%), ultrasonic power(270, 360, 450, and 630 W) and ultrasonic time (20, 30, 40, 50, and 60 min) as the response value. Gel strength determination and scanning electron microscope (SEM) observation of surimi structure of frozen tilapia supplemented with SDF were carried out. The yield of SDF was found to be 23.96%±0.80% under optimal extraction conditions of enzymatic hydrolysis temperature at 50 ℃, ultrasonic time of 40 min and ultrasonic power of 450 W, which was basically consistent with the expected results. The SDF of the laver was extracted with water holding capacity of (4.68±0.08)g/g, expansion force of (2.11±0.11)mL/g, oil holding capacity of (3.06±0.05)g/g, cation exchange force of (1.28±0.13)mmol/g. The gel strength was found to be decreased by 51.21% in 0.2% SDF group and 79.55% in blank control group in tilapia surimi supplemented with 0.1%, 0.2%, and 0.3% of SDF with the most dense and uniform spatial structure in the surimi gel in 0.2% SDF group, indicating that SDF can significantly delay the decrease in the surimi gel strength. The findings indicated that ultrasonic assisted enzymatic method significantly improved the extraction rate and quality of SDF from the laver, and that the SDF led to decrease in the surimi gel strength significantly, which provides technical support for the utilization of SDF in surimi industry.
陈丽, 饶杰, 赵永强, 杨贤庆, 魏涯, 李春生, 王悦齐. 坛紫菜膳食纤维的响应面优化超声复合酶法提取及其对鱼糜凝胶强度的影响[J]. 大连海洋大学学报, 2021, 36(5): 796-805.
CHEN Li, RAO Jie, ZHAO Yongqiang, YANG Xianqing, WEI Ya, LI Chunsheng, WANG Yueqi. Optimization for ultrasonic assisted enzymatic extraction of soluble dietary fiber in laver Porphyra haitanensis and its effect on gel strength of surimi by response surface methodology. Journal of Dalian Ocean University, 2021, 36(5): 796-805.
2021, Vol. 36 
