摘要
多糖的分子结构特征具备了作为抗冻剂的特点。通过鱼糜肌原纤维蛋白理化指标的测定、微观结构、内源荧光光谱的变化分析,研究不同质量分数的聚葡萄糖(2%、4%、6%)对冷冻罗非鱼鱼糜冷冻保护作用并探讨其机制。结果表明,在–18℃下冻藏60 d后,与对照组相比聚葡萄糖对罗非鱼鱼糜肌原纤维蛋白具有明显的冷冻保护作用。添加4%聚葡萄糖冻藏后鱼糜盐溶性蛋白含量、总巯基含量、Ca^(2+)-ATP酶活性分别下降了33.90%、39.61%、34.06%,均低于对照组的下降幅度(58.65%、63.96%、62.23%),接近商业抗冻剂组下降幅度(30.33%、36.71%、32.83%)(P<0.05);表面疏水性增加了92.70%,低于对照组的增加幅度(157.72%),接近商业抗冻剂组增加幅度(84.17%)(P<0.05)。同时聚葡萄糖的添加明显抑制了鱼糜冻藏过程中凝胶特性的劣化。微观结构、内源荧光光谱分析表明聚葡萄糖能够抑制冻藏引起的肌原纤维蛋白结构改变,延缓鱼糜肌原纤维蛋白冷冻变性,有望成为一种新型的鱼糜抗冻剂。
The structure of polysaccharide has the characteristics of antifreeze agent.The cryoprotective effect and mechanism of polydextrose with different concentrations(2%,4%,6%)on frozen tilapia surimi were investigated by assaying physicochemical indicators,microstructure and fluorescence spectrum of myofibrillar protein.The results showed that addition of polydextrose had obvious protective effect on myofibrillar protein of tilapia surimi compared with the control group over 60 days of storage at–18℃.The addition of 4%polydextrose had a lower reduction ratio of protein solubility,salt solubility and total sulfydryl content and Ca^(2+)-ATPase activity of 33.90%,39.61%,34.06%than control group(58.65%,63.96%,62.23%)(P<0.05),closed to commercial cryoprotectant group(30.33%,36.71%,32.83%).The surface hydrophobicity increased by 92.70%,which was lower than the control group(157.72%)and close to the commercial antifreeze group(84.17%)(P<0.05).While the addition of polydextrose inhibited the deterioration of surimi gel properties.Microstructure and fluorescence spectrum analysis showed that polyglucose could inhibit the structural changes of myofibrillar protein caused by freezing storage and delay the freezing degeneration of myofibrillar protein,is expected to be a new antifreezing agent for surimi.
作者
杭瑜瑜
齐丹
张阳
胡亚芹
HANG Yuyu;QI Dan;ZHANG Yang;HU Yaqin(College of Food Science and Engineering,Hainan Tropic Ocean University,Marine Food Engineering Technology Research Center of Hainan Province,Collaborative Innovation Center of Marine Food Deep Processing,Sanya 572022,China)
出处
《食品科技》
北大核心
2023年第11期144-150,共7页
Food Science and Technology
基金
海南省自然科学基金高层次人才项目(321RC590)
海南省自然科学基金创新团队项目(321CXTD1012)
海南热带海洋学院人才项目(RHDRC202117)。
作者简介
杭瑜瑜(1984—),女,河南灵宝人,硕士研究生,高级实验师,研究方向为水产品加工与质量安全控制。;通信作者:胡亚芹。
