Effect of Rye Polyphenol on Functional Properties of Loach Myofibrillar Protein during Superchilling Storage

The effects of rye polyphenols with various concentrations(1.5,3.0 and 4.5 g/L)on functional properties of loach myofibril protein during superchilled storage had been studied. The indexes of solubility,surface hydrophobicity,sulfhydryl content,carbonyl content,emulsifying activities and emulsifying stability were determined during 0,5,10,15,20,25 and 30 days storage at -0.7 ℃.The results showed that treatment with rye polyphenols had a significant effect on the functional properties of loach myofibrillar proteins during storage,compared with the control group,the treatment groups could inhibit the decreasing of sulfhydryl content and the increasing of carbonyl content and surface hydrophobicity of the loach myofibrillar protein during storage,thus the solubility and emulsification properties of myofibrillar protein had been kept in good condition,and the effects increased with the concentration of rye polyphenols. The best effect can be obtained when the concentration with 4.5 g/L.