海藻糖对防止鲤鱼鱼糜蛋白质冷冻变性的研究  

Role of Trehalose in Preventing the Denaturation of Proteins in Frozen Carp Surimi

作　　者：胡耀辉[1] 郑微微[1] 李琢伟[2] 刘俊梅[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]长春职业技术学院,吉林长春130051

出　　处：《食品科学》2011年第9期126-129,共4页Food Science

摘　　要：以冻藏鱼糜盐溶性蛋白含量、巯基含量及肌原纤维蛋白Ca2+-ATP酶活性为指标,探讨冷冻鲤鱼鱼糜在冻藏过程中添加海藻糖对蛋白质变性作用的影响。结果表明:5%海藻糖溶液浸渍处理组,冻藏7周后,盐溶性蛋白含量、巯基含量分别比空白组高16.16%和8.8%;5%海藻糖溶液浸渍处理组,冻藏30d后,肌原纤维蛋白Ca2+-ATP酶活力的下降率比空白组低29.6%。可见添加海藻糖能有效地防止蛋白质变性,提高冷冻鲤鱼鱼糜的品质。In this paper,the effect of trehalose addition on preventing the denaturation of proteins in carp surimi during frozen storage at-20 ℃ was explored based on salt-soluble protein and sulfhydryl group contents and Ca2＋-ATPase activity.The results indicated that after 7-week frozen storage,the contents of salt-soluble protein and sulfhydryl of the 5% trehalose treatment group were enhanced by 16.16% and 8.8% when compared with the control group.However,the Ca2 ＋-ATPase activity in myofibrillar proteins exhibited a reduction of 29.3% at the end of 30th days of storage.The addition of trehalose could protect protein denaturation during frozen storage,resulting in good quality of frozen carp surimi.

关 键 词：鲤鱼 海藻糖 蛋白质 冷冻变性 

分 类 号：TS205.7[轻工技术与工程—食品科学]