魔芋葡甘聚糖降解产物对肌原纤维蛋白的冷冻保护作用  

Cryoprotective Effect of Degraded Konjac Glucomannan on Grass Carp Myofibrillar

作　　者：王俊[1] 汪兰[1] 程薇[1] 王钰[2] 吴文锦[1] 付晓燕[2] 王少华[1] 张金木[1] 熊光权[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工研究分中心,湖北武汉430064 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科学技术学报》2014年第5期15-20,40,共7页Journal of Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD28B06)

摘　　要：采用酸降解、β-葡聚糖酶水解、纤维素酶水解、辐照降解、微波辅助H2O25种方式降解魔芋葡甘聚糖.以草鱼肌原纤维蛋白为研究对象,比较了不同魔芋葡甘聚糖降解产物对冻藏过程中肌原纤维蛋白的冷冻保护效果,并对不同降解产物的冰点进行测定.实验结果表明:魔芋葡甘聚糖降解产物能有效地抑制草鱼肌原纤维蛋白在冻藏过程中的蛋白质变性,其中β-葡聚糖酶水解、纤维素酶水解和辐照降解的魔芋葡甘聚糖添加量为0.5%,抗冻效果略优于商用抗冻剂.同时,魔芋葡甘聚糖降解产物作为冷冻保护剂能降低水分子的冰点和融化热焓值.The cryoprotective effect of degraded konjac glucomannan （KGM） on the grass carp myofibril- lar was studied and five degradation methods including acid hydrolysis, enzymatic hydrolysis （dextranase, cellulase）, γ-irradiation hydrolysis, and microwave assisted hydrolysis with hydrogen peroxide were used. The cryoprotective effects of KGM with different degradation products were compared and freezing points were also measured. The results showed that the degradation products of KGM had a cryo- protective effect on the grass carp myofibrillar during the frozen storage. When the amount of degraded KGM （enzymatic hydrolysis, γ-irradiation hydrolysis） was 0.5%, the cryoprotective effect was better than that of commercial cryoprotector. The degraded KGM could decrease the freezing point and enthalpy of water as a new cryoprotector.

关 键 词：魔芋葡甘聚糖 肌原纤维蛋白 降解产物 抗冻剂 

分 类 号：TS202[轻工技术与工程—食品科学] S984.1[轻工技术与工程—食品科学与工程]