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中国精品科技期刊2020

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

张霞,张灵芝,张钰琦,等. 刺云实胶对草鱼肌原纤维蛋白的冷冻保护作用[J]. 食品工业科技,2022,43(23):334−340. doi:  10.13386/j.issn1002-0306.2022020253
引用本文: 张霞,张灵芝,张钰琦,等. 刺云实胶对草鱼肌原纤维蛋白的冷冻保护作用[J]. 食品工业科技,2022,43(23):334−340. doi:  10.13386/j.issn1002-0306.2022020253
ZHANG Xia, ZHANG Lingzhi, ZHANG Yuqi, et al. Cryoprotective Effect of Tara Gum on Myofibrillar Protein from Grass Carp during Frozen Storage[J]. Science and Technology of Food Industry, 2022, 43(23): 334−340. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022020253
Citation: ZHANG Xia, ZHANG Lingzhi, ZHANG Yuqi, et al. Cryoprotective Effect of Tara Gum on Myofibrillar Protein from Grass Carp during Frozen Storage[J]. Science and Technology of Food Industry, 2022, 43(23): 334−340. (in Chinese with English abstract). 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
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

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

  • 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。
  • 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

    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

    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

    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

    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。

    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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  • 收稿日期:  2022-02-28
  • 网络出版日期:  2022-10-21
  • 刊出日期:  2022-11-23

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