刺云实胶对草鱼肌原纤维蛋白的冷冻保护作用

张霞; 张灵芝; 张钰琦; 郭娟; 丁玉琴

doi:10.13386/j.issn1002-0306.2022020253

刺云实胶对草鱼肌原纤维蛋白的冷冻保护作用

doi: 10.13386/j.issn1002-0306.2022020253

中南林业科技大学食品科学与工程学院，湖南长沙 410004

基金项目: 湖南省自然科学基金（2020JJ4137）；湖南省教育厅科学研究项目（19B594）；国家自然科学基金青年科学基金项目（31601502）；中南林业科技大学研究生创新基金项目。

详细信息

作者简介:
张霞（1997−），女，硕士研究生，研究方向：食品安全检测与控制技术，E-mail：1216187062@qq.com

通讯作者:
丁玉琴（1984−），女，博士，副教授，研究方向：水产品加工与贮藏，E-mail：suyu1207@126.com

中图分类号: TS254.4
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出版历程
- 收稿日期: 2022-02-28
- 网络出版日期: 2022-10-21
- 刊出日期: 2022-11-23

Cryoprotective Effect of Tara Gum on Myofibrillar Protein from Grass Carp during Frozen Storage

Faculty of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China

摘要

摘要: 为探究刺云实胶对肌原纤维蛋白的冷冻保护作用，以商业抗冻剂（4%蔗糖+4%山梨醇）为对照，研究刺云实胶对草鱼肌原纤维蛋白溶液冻结曲线的影响，并通过测定0~28 d冻藏过程（−20±1 ℃）中肌原纤维蛋白Ca²⁺-ATPase活性、巯基含量、表面疏水性、内源性荧光光谱及解冻后水分流动性的变化来研究刺云实胶对草鱼肌原纤维蛋白冻藏稳定性的影响。结果表明，添加1.0%刺云实胶和商业抗冻剂的草鱼肌原纤维蛋白溶液的冻结点分别为−8.3 ℃和−7.3 ℃，低于空白样品的−5.5 ℃。与新鲜肌原纤维蛋白相比，冻藏28 d后，添加1%刺云实胶和商业抗冻剂的肌原纤维蛋白的Ca²⁺-ATPase活性、总巯基含量、活性巯基含量分别下降了45.69%和45.17%、24.49%和42.28%、25.13%和39.79%，而表面疏水性分别增加了176.00%和122.23%，变化幅度显著低于空白对照组。低场核磁共振分析研究结果表明添加1%刺云实胶和商业抗冻剂可以显著抑制肌原纤维蛋白溶液解冻后水分流动性增加。因此，1%刺云实胶可以增强冻藏过程中草鱼肌原纤维蛋白的稳定性。
- 肌原纤维蛋白 /
- 冷冻变性 /
- 刺云实胶 /
- 抗冻剂 /
- Ca²⁺-ATPase活性
Abstract: To investigate the cryoprotective effect of tara gum on myofibrillar proteins, the influences of tara gum on the freezing curve of myofibrillar proteins of grass carp were studied using a commercial cryoprotectant (4% sucrose+4% sorbitol) as a control in this study. The effects of tara gum on the freezing stability of myofibrillar proteins during frozen storage (0~28 days) were investigated by assessing Ca²⁺-ATPase activity, sulfhydryl content, surface hydrophobicity, endogenous fluorescence spectra and water mobility. The results showed that the freezing temperature of myofibrillar proteins solution added with 1% tara gum and commercial cryoprotectant were −8.3 ℃ and −7.3 ℃, respectively, which were significantly lower than that of the control (−5.5 ℃). After 28 d of frozen storage, the Ca²⁺-ATPase activity, total sulfhydryl content, and active sulfhydryl content of myofibrillar proteins with the addition of 1% tara gum and commercial cryoprotectant decreased by 45.69% and 45.17%, 24.49% and 42.28%, 25.13% and 39.79%, and the surface hydrophobicity increased by 176.00% and 122.23%, respectively. The changes were significantly lower than those of the blank control. Additionally, the results of LF-NMR showed that the addition of 1% gum and commercial cryoprotectant significantly inhibited the increase of water mobility of myofibrillar protein solution after thawing. Therefore, the 1% tara gum could enhance the stability of myofibrillar proteins of grass carp during frozen storage.
- myofibrillar protein /
- frozen denaturation /
- tara gum /
- cryoprotectant /
- Ca²⁺-ATPase activity

HTML全文

图 1 肌原纤维蛋白溶液冻结过程中心温度的变化

Figure 1. Changes of central temperature during freezing of myofibrillar protein solution

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图 2 肌原纤维蛋白冻藏过程中Ca²⁺-ATPase活性的变化

Figure 2. Changes of Ca²⁺-ATPase activity of myofibrillar protein during freezing

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图 3 肌原纤维蛋白冻藏过程中总巯基含量（A）和活性巯基含量（B）的变化

Figure 3. Changes of total sulfhydryl group content (A) and active sulfhydryl group content (B) of myofibrillar protein during freezing

下载: 全尺寸图片幻灯片

图 4 肌原纤维蛋白冻藏期间表面疏水性的变化

Figure 4. Changes of surface hydrophobicity of myofibrillar protein during freezing

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图 5 肌原纤维蛋白冻藏期间内源荧光性的变化

Figure 5. Changes of endogenous fluorescence of myofibrillar protein during freezing

注：a：空白对照；b：0.5%刺云实胶；c：1%刺云实胶；d：商业抗冻剂；图6同。

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图 6 肌原纤维蛋白溶液解冻后水分流动性的变化

Figure 6. Changes of moisture fluidity of myofibrillar protein solution after thawing

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