黑麦多酚对泥鳅冰温贮藏过程中肌原纤维蛋白功能特性的影响

郭利芳; 吴肖淮; 颜燕; 沈振国

doi:10.13386/j.issn1002-0306.2020030358

黑麦多酚对泥鳅冰温贮藏过程中肌原纤维蛋白功能特性的影响

doi: 10.13386/j.issn1002-0306.2020030358

海南职业技术学院, 海南海口 570216

基金项目:

海南省教育厅高等学校科学研究项目（Hnky2018-80）；海南职业技术学院食材保鲜与产品创新研究科研团队。

详细信息

作者简介:
郭利芳(1981-),女,硕士,副教授,研究方向:食品加工,E-mail:53131870@qq.com。

通讯作者:
沈振国(1982-),男,硕士,副教授,研究方向:应用微生物,E-mail:370952@qq.com。

中图分类号: TS254.4
计量
- 文章访问数: 3
- HTML全文浏览量: 0
- PDF下载量: 1
- 被引次数: 0
出版历程
- 收稿日期: 2020-03-29

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

Hainan College of Vocation and Technique, Haikou 570216, China

摘要

摘要: 对不同质量浓度黑麦多酚（1.5、3.0、4.5 g/L）处理泥鳅冰温贮藏过程中肌原纤维蛋白（myofibrillar protein，MP）功能性质的影响进行了研究，各组样品在-0.7℃下贮藏0、5、10、15、20、25、30 d时进行肌原纤维蛋白溶解性、表面疏水性、巯基含量、羰基含量、乳化活性及乳化稳定性的测定。结果表明，黑麦多酚对冰温贮藏过程中泥鳅肌原纤维蛋白功能性质有明显影响，处理组较对照组能抑制冰温贮藏过程中泥鳅肌原纤维蛋白中巯基含量的下降和羰基含量、表面疏水性的上升，从而使肌原纤维蛋白保持较好的溶解性、乳化性，且质量浓度越大效果越好，4.5 g/L处理效果最好。
- 黑麦多酚 /
- 泥鳅 /
- 肌原纤维蛋白 /
- 蛋白氧化 /
- 冰温贮藏
Abstract: 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.
- rye polyphenol /
- loach /
- myofibrillar protein /
- oxidation of protein /
- superchilling storage

HTML全文

参考文献(30)

[1]	李莹,丁辰龙,朱秀灵,等. 不同杀菌条件对酒糟泥鳅品质的影响[J]. 食品科学技术学报,2018,36(5):92-98.
[2]	石秋玲,尚永彪,林静,等. 低温保鲜方法对泥鳅品质的影响[J]. 食品与机械,2017,33(5):145-149.
[3]	李鹏鹏.真空包装及抗氧化剂对冻藏罗非鱼片品质的影响[D].湛江:广东海洋大学,2015.
[4]	茅林春,段道富,许勇泉,等. 茶多酚对微冻鲫鱼的保鲜作用[J].中国食品学报,2006,6(4):106-110.
[5]	鲁小川,王晓君,尚永彪. 抗氧化剂处理对微冻贮藏泥鳅品质及脂肪氧化的影响[J]. 食品与机械,2019,35(4):120-126.
[6]	窦川林,林静,董唯,等. 茶多酚处理对泥鳅微冻贮藏过程中肌原纤维蛋白功能性质的影响[J]. 食品科学,2018,39(23):250-256.
[7]	丁景,王晓君,白登荣,等. 五种抗氧化剂处理对微冻贮藏泥鳅肌原纤维蛋白功能性质的影响[J]. 食品与发酵工业,2018,44(8):231-238.
[8]	郝教敏,杨文平,李红玉,等. 黑麦多酚在冷却猪肉保鲜上的应用[J]. 食品科技,2016,41(5):122-125.
[9]	郝教敏,杨文平,靳明凯,等. 黑麦多酚提取物对猪肉丸冷藏期间氧化稳定性和品质的影响[J].食品科学,2016,37(10):278-282.
[10]	Chin K B,Go M Y,Xiong Y L. Konjac flour improved textural and water retention properties of transglutaminase-mediated,heat-induced porcine myofibrillar protein gel:Effect of salt level and transglutaminase incubation[J].Meat Science,2009,81(3):565-572.
[11]	Jiang X J,Zhang Z J,Cai H N,et al. The effect of soybean trypsin inhibitor on the degradation of myofibrillar proteins by an endogenous serine proteinase of crucian carp[J].Food Chemistry,2006,94(4):498-503.
[12]	周茹,倪渠峰,林伟伟,等. 肌原纤维蛋白溶解度对盐离子浓度的依赖性[J]. 中国食品学报,2015,15(3):32-39.
[13]	Oliver C N,Ahn B W,Moerman E J,et al. Age-related changes in oxidized proteins[J].Journal of Biological Chemistry,1987,262(12):5488-5491.
[14]	刘琴.金枪鱼肌原纤维蛋白冻藏过程中生化及流变特性研究[D].上海:上海海洋大学,2013.
[15]	Benjakul S,Sutthipan N. Muscle changes in hard and soft shell crabs during frozen storage[J]. LWT-Food Science and Technology,2009,42(3):723-729.
[16]	Agyare K K,Addo K,Xiong Y L.Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH,temperature and salt[J].Food Hydrocolloids,2009,23(1):72-81.
[17]	樊雪静.大豆分离蛋白-寡糖复合体系乳化性及乳化稳定性研究[D].哈尔滨:东北农业大学,2018:13.
[18]	Herrera J R,Mackie I M. Cryoprotection of frozen-stored actomyosin of farmed rainbow trout(Oncorhynchus mykiss)by some sugars and polyols[J]. Food Chemistry,2004,84(1):91-97.
[19]	胡忠良.鸡胸肉肌原纤维蛋白质氧化对其热诱导凝胶和理化特性的影响[D]. 南京:南京农业大学,2012.
[20]	吕卫金,赵进,汪金林,等. 茶多酚延缓冷藏大黄鱼肌原纤维蛋白变性降解机理研究[J]. 中国食品学报,2014,14(1):60-67.
[21]	李学鹏,王祺,周凯,等.丙烯醛氧化对大黄鱼肌肉组织和肌原纤维蛋白结构性质的影响[J].现代食品科技,2014,30(10):1-7.
[22]	邓思杨,王博,李海静,等. 冻融次数对镜鲤鱼肌原纤维蛋白功能和结构特性变化的影响[J]. 食品科学,2019,40(11):95-101.
[23]	Thanonkaew A,Benjakul S,Visessanguan W,et al. The effect of antioxidants on the quality changes of cuttlefish(Sepia pharaonis)muscle during frozen storage[J]. LWT-Food Science and Technology,2008,41(1):161-169.
[24]	Benjakul S,Visessanguan W,Thongkaew C,et al. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage[J]. Food Research International,2003,36(8):787-795.
[25]	李倩,尉立刚,杨钰昆,等. 冻藏时间对猪肉中肌原纤维蛋白氧化程度的影响[J].食品与机械,2019,30(10):1-7.
[26]	Ramiarez J A,Martian-polo M O,Bangman E,et al. Fish myosin aggregation as affected by freezing and initial physical state[J].Journal of Food Science,2000,65(4):556-560.
[27]	Cofrades S,Carballo J,Careche M,et al. Research note:Emulsifying properties of actomyosin from several species[J].LWT-Food Science and Technology,1996,29(4):379-383.
[28]	蔡立志,宋玉兰,黄丽卿. 大豆蛋白的乳化功能及表征研究[J].食品科学,1999,20(10):20-24.
[29]	Zorba O,Kurt S,Gençcelep H,et al. The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions[J]. Food Hydrocolloids,2005,19(1):149-155.
[30]	李艳青.蛋白质氧化对鲤鱼蛋白结构和功能性的影响及其控制技术[D]. 哈尔滨:东北农业大学,2013.