骨蛋白水解物对冷藏鱼糜品质和蛋白结构特性的影响  

Effect of boneprotein hydrolyzates on the quality and structure of surimi protein during cold storage

作　　者：丁一[1] 杨明[1] 王松[1] 黄莉[1] 夏秀芳[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2013年第12期145-148,152,共5页Science and Technology of Food Industry

基　　金：黑龙江省教育厅科学技术研究项目(12511053);东北农业大学博士启动基金(2012RCB28);黑龙江省自然科学基金项目(C201122)

摘　　要：通过测定不同贮藏时间内(0、1、3、5、7d)鲤鱼鱼糜的颜色(白度值、亮度值)、硫代巴比妥酸值、挥发盐基氮,及肌原纤维蛋白的ATPase酶活性、表面疏水性、总巯基含量等指标的变化,研究冷藏(4℃)条件下骨蛋白水解物对鲤鱼鱼糜的抗氧化效果及对蛋白的保护作用。结果表明,随着骨蛋白水解物添加量的增加,鱼糜色泽明显改善,鱼糜样品的TBRAS、TVB-N及表面疏水性呈下降趋势;而Ca2+-ATPase酶活性、总巯基含量呈上升趋势。其中添加7%骨蛋白水解物的样品效果最为明显,冷藏至第7d时,与对照组相比,样品的TVB-N及表面疏水性分别降低了1.30g/100g、1.80μg,且效果显著(p<0.05)。因此,骨蛋白水解物能够抑制淡水鱼鱼糜的蛋白和脂肪氧化变性,且浓度越高效果越明显。The effects of boneprotein hydrolysates on antioxidant and the protective function of the myofibrillar protein of carp surimi at 4℃ were investigated. The color parameters （whiteness,L＊） ,thiobarbituric acid reactive substances（TBARS） and total volatile basic nitrogen （TVB-N） of carp surimi,and the ATPase activity, total sulfydryl content and surface hydrophobicity of carp surimi myofibrillar protein were measured at different storage time（0,1,3,5,7d）. The results indicated that the TBARS,TVB-N and the surface hydrophobicity showed a trend to decrease,while the Ca2＋-ATPase activity,total sulfydryl content showed a trend to increase and the color improved significantly with increasing the addition of boneprotein hydrolysates. The effect of samples with 7% addition was most obvious,compared with the samples without boneprotein hydrolyzates,the -I-VB-N and surface hydrophobicity of the samples with 7% addition decreased by 1.3g/100g and 1.80μg（p〈0.05） after 7d of cold storage,respectively. The results demonstrated that boneprotein hydrolysates can inhibit fat oxidation and prevent protein denaturation significantly.

关 键 词：骨蛋白水解物 冷藏 鱼糜品质 蛋白结构特性 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]