鲢鱼滑在冻藏过程中的结构变化

林天泉; 范大明; 黄建联; 周文果; 张文海; 周琳; 陈卫; 赵建新; 张灏

doi:10.13386/j.issn1002-0306.2016.12.022

鲢鱼滑在冻藏过程中的结构变化

1. 江南大学食品学院食品科学与技术国家重点实验室
2. 福建安井食品股份有限公司
3. 北京工商大学北京食品营养与人类健康研究中心

基金项目:

江苏省产学研联合创新资金(SBY2015020156)； “十二五”农村领域国家科技计划课题(2014BAD04B03);“十二五”农村领域国家科技计划课题(2012BAD28B05-04)；

详细信息

作者简介:
林天泉(1991-),男,硕士研究生,研究方向:食品生物技术,E-mail:lintianq@163.com。;

张灏(1962-),男,教授,研究方向:食品生物技术,E-mail:zhanghao@jiangnan.edu.cn。;

中图分类号: TS254.4
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出版历程
- 收稿日期: 2016-01-04

Structural changes of silver carp slide during frozen storage

State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University
Fujian Anjoyfood Share Co.,Ltd.
Beijing Innovation Centre of Food Nutrition and Human Health,Beijing Technology & Business University

摘要

摘要: 为研究鲢鱼滑在-20℃冻藏过程中的结构变化,测定了鲢鱼滑盐溶性蛋白含量、活性巯基含量和Ca²⁺-ATPase活性,并结合圆二色光谱（CD）、扫描电镜（SEM）和低场核磁（LF-NMR）进行分析。结果发现,三个指标随冻藏时间延长逐渐下降,其中盐溶性蛋白含量从新鲜状态的58.2 mg/g降至17.3 mg/g,活性巯基含量从0.598 mol/105g降至0.204 mol/10⁵g,Ca²⁺-ATPase活性从0.214μmol/min·g降至0.051μmol/min·g;CD扫描结果显示,冻藏初期α-螺旋主要向β-折叠转化,后主要转化为无规则结构;SEM结果显示,鲢鱼滑凝胶结构由于失水而逐渐收缩,表面光滑度降低,凝胶网络结构受损;LF-NMR的T₂谱显示-20℃环境下有两种结合水的横向弛豫时间,分别为T₂₁（0.09¹ ms）和T₂₂（1¹0 ms）,随着冻藏时间的延长,T₂₁无明显变化,T₂₂总体呈现下降趋势,可知蛋白内部对水分的束缚力增强。从结构变化角度探究了鲢鱼滑在冻藏过程的品质变化。
- 鲢鱼滑 /
- 冻藏 /
- 蛋白质 /
- 结构变化
Abstract: To analyze the structural changes of silver carp slide during frozen storage,the salt extractable protein content,active sulfhydryl content and Ca²⁺ - ATPase activity were evaluated with circular dichroism spectra( CD),low- field nuclear magnetic resonance( LF- NMR) and scanning electron microscopy( SEM). The results indicated that these three indexes were decreased with the extension of storage time. The salt extractable protein content,active sulfhydryl content and Ca²⁺ - ATPase activity were decreased from 58.2 mg / g to 17.3 mg / g,0.598 mol /105 g to 0.204 mol /105 g and 0.214 μmol / min·g to 0.051 μmol / min·g respectively. CD analysis showed that α- helix transformed to β- sheet first during early period,then transformed to random coil.SEM results indicated that silver carp slide gel shrank due to dehydration gradually,which caused the reduction of surface smoothness and gelforming ability.The LF- NMR T₂ transverse relaxation time data demonstrated that the two bound water populations were T₂₁( 0.09~1 ms) and T₂₂( 1~10 ms).With the extension of frozen time,T₂₁ had no significant changes,while T₂₂ decreased on the whole,it indicated that the internal moisture binding force was enhanced. It provided biological evidences to discuss the changes of the quality of silver carp slide during frozen storage.
- silver carp slide /
- frozen storage /
- protein /
- structural changes

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