摘要
该文选取养殖大黄鱼中肌原纤维蛋白,结合12种典型的风味化合物(醇类、醛类、酮类、酯类),采用拉曼光谱等技术,分析不同浓度NaCl处理后,肌原纤维蛋白对风味物质的吸附作用及其结构变化。结果表明,随着NaCl浓度增大,肌原纤维蛋白表面疏水性先显著上升,浓度达到0.4 mol/L时,表面疏水性最大,为67.18μg,之后随着NaCl浓度的增大,表面疏水性呈下降趋势。而在NaCl浓度为0~1.0 mol/L时,肌原纤维蛋白的巯基含量不断增大,α-螺旋不断减少,β-折叠、无规则卷曲等相应增多。随着NaCl浓度的增大,肌原纤维蛋白对酮类、醛类、醇类、酯类的吸附能力相对减弱,在0~0.4 mol/L时,肌原纤维蛋白对丁酮的吸附能力显著降低,之后无显著性变化;在0~0.8 mol/L时,肌原纤维蛋白对醇类的吸附能力显著降低。随着NaCl浓度的增大,肌原纤维蛋白对乙酸乙酯的吸附能力显著下降,而当NaCl浓度为0.6~1 mol/L时,对乙酸辛酯的吸附能力变化不显著。该研究结果可以为改善水产品风味提供理论依据。
In this paper,myofibrin was selected to combine 12 typical flavor compounds(alcohols,aldehydes,ketones,esters)in farmed rhubarb fish.The adsorption and structural changes of myofibrillar proteins on flavor substances with the treatment of different concentrations of sodium chloride were analyzed by Raman spectroscopy and other techniques.The results showed that with the increase of NaCl concentration,the surface hydrophobicity of myofibrin increased significantly.When the concentration reached 0.4 mol/L,the surface hydrophobicity was the largest which reached 67.18μg.And then with the increase of NaCl concentration,surface hydrophobicity was decreased.When the NaCl concentration was at the range of 0-1.0 mol/L,the sulfhydryl content of myofibrillar protein was increased,theα-helix was decreased and theβ-sheet and random curl were correspondingly increased.Moreover,with the increase of NaCl concentration,the adsorption capacity of myofibrillar proteins on ketones,aldehydes,alcohols and esters was relatively weak.In addition,at 0-0.4 mol/L,the adsorption capacity of myofibrillar protein to butanone was significantly reduced,and then there was no significant change.Furthermore,at the range of 0-0.8 mol/L,the adsorption capacity of myofibrillar proteins to alcohols was significantly reduced.Besides,with the increase of NaCl concentration,the adsorption capacity of myofibrillar protein to ethyl acetate were decreased significantly,however,when the concentration of NaCl was in the range of 0.6-1 mol/L,the adsorption capacity of octyl acetate did not change significantly.The results of this study can provide a theoretical basis for improving the flavor of aquatic products.
作者
胡远辉
吕春霞
廖慧琦
陆益钡
雷叶斯
张慧恩
曹少谦
杨华
HU Yuanhui;LYU Chunxia;LIAO Huiqi;LU Yibei;LEI Yesi;ZHANG Huien;CAO Shaoqian;YANG Hua(College of Biology and Environment Zhejiang Wanli University,Ningbo 315100,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第14期202-209,共8页
Food and Fermentation Industries
基金
国家海洋局示范区项目(NBHY-2017-S2)
浙江省重点研发计划项目(2019C02071)。
关键词
养殖大黄鱼
肌原纤维蛋白
表面疏水性
巯基
风味吸附
cultured large yellow croaker
myofibrillar protein
surface hydrophobicity
sulfhydryl group
flavor adsorption
作者简介
第一作者:胡远辉,硕士研究生;通讯作者:杨华,教授,E-mail:yanghua@zwu.edu.cn。
