骨蛋白水解物对冷藏鱼糜品质和蛋白结构特性的影响
详细信息Effect of boneprotein hydrolyzates on the quality and structure of surimi protein during cold storage
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摘要: 通过测定不同贮藏时间内（0、1、3、5、7d）鲤鱼鱼糜的颜色（白度值、亮度值）、硫代巴比妥酸值、挥发盐基氮,及肌原纤维蛋白的ATPase酶活性、表面疏水性、总巯基含量等指标的变化,研究冷藏（4℃）条件下骨蛋白水解物对鲤鱼鱼糜的抗氧化效果及对蛋白的保护作用。结果表明,随着骨蛋白水解物添加量的增加,鱼糜色泽明显改善,鱼糜样品的TBRAS、TVB-N及表面疏水性呈下降趋势;而Ca2+-ATPase酶活性、总巯基含量呈上升趋势。其中添加7%骨蛋白水解物的样品效果最为明显,冷藏至第7d时,与对照组相比,样品的TVB-N及表面疏水性分别降低了1.30g/100g、1.80μg,且效果显著（p<0.05）。因此,骨蛋白水解物能够抑制淡水鱼鱼糜的蛋白和脂肪氧化变性,且浓度越高效果越明显。Abstract: The effects of boneprotein hydrolysates on antioxidant and the protective function of the myofibrillar protein of carp surimi at 4℃ were investigated. The color parameters (whiteness , L* ) , thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) of carp surimi, and the ATPase activity, total sulfydryl content and surface hydrophobicity of carp surimi myofibrillar protein were measured at different storage time (0, 1, 3, 5, 7d) . The results indicated that the TBARS, TVB-N and the surface hydrophobicity showed a trend to decrease, while the Ca 2+ -ATPase activity, total sulfydryl content showed a trend to increase and the color improved significantly with increasing the addition of boneprotein hydrolysates. The effect of samples with 7% addition was most obvious, compared with the samples without boneprotein hydrolyzates, the TVB-N and surface hydrophobicity of the samples with 7% addition decreased by 1.3g/100g and 1.80μg (p<0.05) after 7d of cold storage, respectively. The results demonstrated that boneprotein hydrolysates can inhibit fat oxidation and prevent protein denaturation significantly.
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