茶多酚延缓冷藏大黄鱼肌原纤维蛋白变性降解机理研究  

Effects of Tea Polyphenols on Preservation Mechanism of Myofibrillar Protein from Large Yellow Croaker

作　　者：吕卫金 赵进[1,2] 汪金林 励建荣[1,3] 

机构地区：[1]浙江工商大学食品与生物工程学院浙江省食品安全重点实验室,杭州310035 [2]中国计量学院生命科学学院海洋食品加工质量控制技术与仪器浙江省工程实验室,杭州310018 [3]辽宁省食品安全重点实验室渤海大学,辽宁锦州121013

出　　处：《中国食品学报》2014年第1期60-67,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31071514);"十二五"国家科技支撑计划项目(SQ2011BAJY3053-6);浙江省教育厅项目(Y201122744)

摘　　要：研究经过0.3%茶多酚浸泡的养殖大黄鱼鱼片和对照组在-2℃冷藏条件下25 d内肌原纤维蛋白生化特性以及鱼糜凝胶特性变化规律。定期分析处理组和对照组大黄鱼肌原纤维蛋白生化指标(钙酶活性、巯基含量和表面疏水性)和鱼糜凝胶特性指标(凝胶弹性、凝胶强度和凝胶持水性)。试验结果表明,茶多酚处理组和对照组的鱼片肌原纤维蛋白的生化特性具有显著差异性,储藏期间鱼片中肌原纤维蛋白的SH含量下降,表面疏水性增大,Ca2+-ATPase活性逐渐下降。同时显示,冷藏过程中茶多酚处理组和对照组鱼糜凝胶弹性、凝胶强度及凝胶持水性随着贮藏时间的延长而明显下降。SDS-PAGE电泳结果显示,肌原纤维蛋白发生一定程度的降解。此外,肌纤维蛋白质的SH含量和表面疏水性与贮藏时间呈显著线性相关,可以作为蛋白质变性程度的指示指标。茶多酚能延缓肌原纤维蛋白变性和降解程度,延缓鱼片和鱼糜氧化变质程度。The effect of tea polyphenols （TP） on the surimi gels and oxidation properties of myofibrillar protein from large yellow croaker were evaluated over a 25-day superchilling storage at -2 ℃. The control and the treated fish samples with TP （0.3%） were analysed periodically for physicochemical properties [texture （strength and springiness）, water-hold-ing capacity （WHC）] of surimi gels, and myofibrillar protein oxidation properties （Ca^2＋-ATPase activity, surface hydropho-bicity and total sulfhydryl content）. Dipping treatments predominantly could improve the surimi texture and enhance wa-ter-holding properties of the surimi gels, and then also showed good effects in retarding degradation of myofibrillar pro-tein, compared to control. The results indicated that the effect of the TP dip treatments on the fish samples were to en-able the good quality characteristics to be retained for longer during the superchilling storage.

关 键 词：大黄鱼鱼片 茶多酚 肌原纤维蛋白质 凝胶特性 SDS—PAGE 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]