摘要
以南美白对虾为研究对象,在虾肉中分别加入10%海藻糖、10%菊糖和5%麦芽糊精,将虾肉置于-18℃下冻藏2个月,每隔15 d测定虾肉肌原纤维蛋白的Ca2+-ATPase活性、盐溶性蛋白含量、活性巯基含量和肌原纤维蛋白表面疏水性,探讨糖类添加剂对虾肉冻藏期间蛋白质变性的影响。结果表明:海藻糖、菊糖和麦芽糊精均抑制了冻藏过程中虾肉肌原纤维蛋白Ca2+-ATPase活性、盐溶性蛋白含量、活性巯基含量的降低和表面疏水性升高的程度,延缓了南美白对虾肉冻藏期间蛋白质的冷冻变性。3种添加剂中,抗冻效果高低顺序依次为:海藻糖、菊糖、麦芽糊精,其中添加海藻糖与菊糖处理间无显著差异(P>0.05),但两者的抗冷冻变性效果均显著高于添加麦芽糊精处理组(P<0.05)。基于玻璃化转变理论,阐明了3种添加剂对虾肉抗冻效果的机制,为水产品抗冷冻变性剂的筛选提供理论依据。
Penaeus vannamei were used to study the effect of cryoprotective on denaturation of frozen seafood.Penaeus vannamei meat with addition of 10 % trehalose,10 % inulin and 5% maltodextrin were stored at-18 ℃ for up to 2 months. Ca^2＋-ATPase activity,salt solubility,reactive sulfhydryl content and surface hydrophobicity of myofibrillar protein were analyzed every 15 days during the frozen storage. The results showed that addition of trehalose,inulin and maltodextrin inhibited the decrease of Ca^2＋-ATPase activity,salt solubility,reactive sulfhydryl content and rising trend of surface hydrophobicity. The additives delayed the degree of protein denaturation during frozen storage of Penaeus vannamei and the order of cryoprotective effect from high to low is： trehalose,inulin and maltodextrin. Cryoprotective effect between trehalose and inulin had no significant（ P〈 0. 05）,they were both better than maltodextrin treatment（ P〈 0. 05）. The cryoprotective effect of three additives on Penaeus vannamei was interpreted based on glass transition theory,which will offer theoretical foundation for screening of cryoprotective agent.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第10期99-104,共6页
Food and Fermentation Industries
基金
国家自然科学基金资助项目(31171708)
关键词
南美白对虾
蛋白质变性
肌原纤维蛋白
生化特性
Penaeus vannamei
protein denaturation
myofibrillar protein
biochemical properties
