冷冻贮藏引起的鱼肉蛋白质变性及物理化学特性的变化.pdfVIP

※专题论述 食品科学 2011, Vol. 32, No. 07 335 郭园园，孔保华 * (东北农业大学食品学院，黑龙江 哈尔滨 150030) 冷冻贮藏是鱼类重要的贮藏方法，但不适当的冻藏和缓化会引起鱼肉肌原纤维蛋白的变性，造成鱼肉质 量降低。鱼肉蛋白质变性主要和蛋白质的结构变化有关，包括空间结构的变化、溶解性的变化、Ca2+ -ATPase 活 性变化、巯基和二硫键含量变化、表面疏水性变化及海水鱼中甲醛含量的变化，而结构的变化进一步影响蛋白质 的功能特性。本文主要论述鱼肉蛋白质的冷冻变性机理，并对鱼肉蛋白质在冷冻贮藏期间引起的蛋白质物理化学特 性的变化进行论述。 冷冻贮藏；变性；肌原纤维蛋白；理化特性 Advances in the Research of Denaturation and Change in Physico-chemical Properties of Fish Proteins during Frozen Storage GUO Yuan-yuan ，KONG Bao-hua* (College of Food Science, Northeast Agricultural University, Harbin 150030, China) Abstract ：Frozen storage is an important preservation method for fish; however, quality deterioration and denaturation of myofibrillar proteins can be taken place due to inappropriate frozen storage and thawing. Protein denaturation is highly associated with the changes of protein structure such as stereostructure, salt solubility, Ca2+-ATPase activity, sulfhydryl group and disulfide bond content, surface hydrophobicity and formaldehyde content in marine fish, thus further resulting in the change of functional properties. In this paper, the mechanisms of denaturation and the changes in physicochemical properties of fish proteins during frozen storage have been extensively discussed. Key words ：frozen storage ；denaturation ；myofibrillar protein ；physico-chemical property 中图分类号：TS254.1 文献标识码：A 文章编号：1002-6630(2011)07-0335-06 鱼类中含有丰富的营养物质，水分活度高，非常 变性影响了鱼肉及其制品的口感、风味，降低了其营 易腐败变质。如果不能及时加工处理，在微生物和酶 养价值和商品价值。因此鱼肉蛋白质在冷冻贮藏期间发 的综合作用下蛋白质、氨基酸等会发生分解，对品质 生的冷冻变性一直是水产品研究的重点。本文主要论述 产生极为不利的影响[1] 。为了保证原料鱼肉的质量，冷 鱼肉蛋白质的