摘要
测定海藻糖、山梨醇、蔗糖以不同比例复配对未漂洗大黄鱼肌原纤维蛋白理化指标以及凝胶特性变化的影响。结果表明,经过90 d的冻藏,复配抗冻剂与商业抗冻剂均能延缓肌原纤维蛋白降解,抑制冰晶的形成及成长。海藻糖、山梨醇、蔗糖的添加量为4%+2%+2%(均为质量分数)时,鱼糜肌原纤维蛋白Ca^(2+)-ATPase活性、总巯基含量相较于其他4组得到显著抑制,鱼糜pH下降也最为缓慢;二级结构的变化中,海藻糖添加量为4%(质量分数)时,与商业抗冻剂作用效果相近,α-螺旋与β-折叠含量总和下降缓慢,无规则卷曲含量最少。在鱼糜凝胶特性方面,当添加量为4%(质量分数)时,凝胶强度与持水性较新鲜鱼糜分别下降30.07%、1.39%,下降趋势最为缓慢,同时观察微观结构也显示出平滑紧致、孔洞较少,较为立体的三维凝胶网络结构。由此说明在添加量为4%海藻糖、2%山梨醇、2%蔗糖(均为质量分数)时,对蛋白质冷冻变性抑制作用最为明显,对鱼糜凝胶品质的保护效果最好。
The effects of trehalose,sorbitol and sucrose on the physical and chemical indexes and gel properties of unrinsed large yellow croaker myofibrillar protein were determined.The results showed that after 90 days of freezing storage,both the compound antifreeze and commercial antifreeze could delay the degradation of myofibril protein and inhibit the formation and growth of ice crystals.And when the addition amount of trehalose,sorbitol,and sucrose was 4%+2%+2%,the activity of surimi myofibrillar protein Ca^(2+)-ATPase and the total sulfhydryl content were significantly inhibited compared with the other 4 groups.The pH of surimi also decreased the slowest.When the secondary structure change was 4%,the effect of trehalose was similar to that of commercial antifreeze,the sum ofα-helix andβ-sheet content decreased slowly,and the random curl content was the least.In terms of surimi gel properties,when the amount of addition was 4%,the gel strength and water holding capacity decreased by 30.07%and 1.39%,respectively.Compared with fresh surimi,the trend was the slowest.At the same time,the microstructure also showed a more compact three-dimensional porous network with fewer pores.This result shows that when the additive amount is 4%trehalose,2%sorbitol,2%sucrose,the inhibitory effect on protein freezing denaturation is obvious,and the protective effect on the quality of surimi gel is the best.
作者
熊泽语
谢晨
陈百科
李慧
金素莱曼
包海蓉
XIONG Zeyu;XIE Chen;CHEN Baike;LI Hui;JIN Sulaiman;BAO Hairong(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai),Ministry of Agriculture,Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第4期109-115,共7页
Food and Fermentation Industries
基金
中央级公益性科研院所基本科研业务费专项资金(东海水产研究所)资助项目(2018M04)。
关键词
肌原纤维蛋白
鱼糜凝胶
复配抗冻剂
海藻糖
二级结构
myofibrillar protein
surimi gel
compound antifreeze
trehalose
secondary structure
作者简介
第一作者:熊泽语,硕士研究生;通信作者:包海蓉,副教授,E-mail:hrbao@shou.edu.cn。
