摘要
通过肌原纤维蛋白理化指标、鱼糜凝胶特性的测定及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodiumdodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE),研究表没食子儿茶素没食子酸酯(epigallocatechingallate,EGCG)对冷冻罗非鱼鱼糜的抗冻效果并探讨其作用机制。结果表明,罗非鱼鱼糜中添加EGCG具有一定的抗冻效果,对比空白组具有显著差异性。冻藏期间空白组鱼糜中盐溶性蛋白含量、总巯基含量分别下降了68.2%和62.9%,而添加0.01% EGCG后二者的降幅分别为54.5%和49.2%,且EGCG还明显延缓了肌原纤维蛋白的氧化羰基化作用。此外,冻藏过程中,EGCG组和空白组鱼糜凝胶强度和持水性随冻藏时间延长逐渐降低,且EGCG添加量较大时,反而加快凝胶劣化。SDS-PAGE显示,EGCG能够有效抑制肌原纤维蛋白降解,其中质量分数为0.01%的EGCG效果最佳。EGCG能延缓肌原纤维蛋白变性和降解程度,延缓鱼糜氧化变质程度,有望成为一种新型的鱼糜抗冻剂。
The cryoprotective effect and underlying mechanism of epigallocatechin gallate (EGCG) on frozen tilapia surimi were investigated by assaying gel properties and physicochemical indicators of myofibrillar protein as well as using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that addition of EGCG had a cryoprotective effect on tilapia surimi, with a significant difference being observed compared to the blank control group. After freezing, the salt solubility and total sulfydryl content of myofibrillar protein in the control group decreased by 68.2% and 62.9% compared to 54.5% and 49.2% with the addition of 0.01% EGCG, respectively. EGCG could significantly delay the generation of protein carbonyl. In addition, the gel strength and water-holding capacity of surimi in both the presence and absence of EGCG decreased gradually with the prolongation of storage time, and excess EGCG accelerated gel degradation. SDS-PAGE showed that EGCG could effectively inhibit the degradation of myofibrillar protein, and that it was the most effective when added at a level of 0.01%. EGCG, which can delay the denaturation and degradation of myofibrillar protein and the oxidative degradation of surimi, is expected to be a new antifreezing agent for surimi.
作者
袁悦
赵永强
杨贤庆
李来好
吴燕燕
魏涯
岑剑伟
YUAN Yue;ZHAO Yongqiang;YANG Xianqing;LI Laihao;WU Yanyan;WEI Ya;CEN Jianwei(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;College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Co-Innovation Center of Jiangsu Marine Bio-Industry Technology,Lianyungang 222005,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第24期79-85,共7页
Food Science
基金
国家现代农业产业技术体系建设专项（CARS-46
CARS-50）
广州市珠江科技新星专项（201710010167）
中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项（2017YB13）
国家自然科学基金青年科学基金项目（31601533）
“扬帆计划”引进创新创业团队专项（2015YT02H109）
