冰温储藏引起鲤鱼蛋白结构和功能特性的变化.docVIP

  冰温储藏引起鲤鱼蛋白结构和功能特性的 变化# 何雪莹，夏秀芳，孔保华** 5 10 15 20 25 30 35 40 （东北农业大学食品学院，哈尔滨 150030） 摘要：将鲤鱼肉储藏在-1°C（冰温）、-3°C、-3°C 添加冰点调节剂、以及-18°C 冷冻条 2+ 巯基和总巯基含量和蛋白质羰基含量）和功能特性（表面疏水性、乳化活性和乳化稳定性） 的变化。结果表明：鲤鱼肉在储藏过程中，ATPase 酶活性、巯基含量、乳化性逐渐下降； 表面疏水性、羰基含量增加，这说明各种储藏条件均能破坏蛋白质的结构、降低蛋白的功能 特性，但添加冰点调节剂后鱼肉的冰点温度降低至-3，在此温度下贮藏鲤鱼肉，引起肌肉 2+ 量分别下降了 54.5%和 29.9%；乳化活性和乳化稳定性分别下降了 24.6%和 25.8%；表面疏水 性上升了 103%；羰基含量上升了 19.1%，且差异显著（P 0.05）。因此，冰点调节剂可以 降低鱼肉的冰点，并能有效防止鲤鱼肌原纤维蛋白的冷冻变性现象，对保持鱼肉蛋白结构和 功能具有良好的效果。 关键词：水产品；冰温储藏；肌原纤维蛋白；结构特性；功能特性 中图分类号：TS201.1 Influence of regulating superchilling on the structure and functional properties of the carp myofibrillar protein during storage HE Xueying, XIA Xiufang, KONG Baohua (Food Science School, Northeast Agricultural University, Harbin 150030) Abstract: The effects of different storage condition (-1, -3℃, -3℃ with freezing point regulator, and -18℃) on structure (ATPase activity, sulfydryl content, carbonyl content) and functional properties (surface hydrophobicity, emulsification and emulsion stability) of myofibtrillar proteins of carp were investigated at 0、7、14、21、28 and 35d during storage. The results showed that the freezing temperatures was adjusted down to -3 ℃ by adding the freezing point regulator, when carp was stored at this temperature, the Ca2+-ATPase activity decreases by 18.7%, reactive sulfydryl and sulfhydryl content decrease by 54.5% and 29.9%, emulsification and emulsion stability decrease by 24.6% and 25.8%, the surface hydrophobicity increases 103%, and carbonyl content increase 19.1%, the range of changes are all smaller than storage at -1 and -3 ℃ (P0.05). Results indicated that freezing point of carp could be regulated by the regulator; the frozen degeneration of myofibtrillar proteins of carp can be prevented effectively, having good efficacy on maintaining structure and function properties of carp. Keywords: aquatic product; super-chilling; myofibtrillar protein; structure property; functional property 0 引言 随着我国淡水鱼养殖业的迅速发展，淡水鱼产量逐年递增，由于淡水鱼类上市相