氧化对银鲳肌原纤维蛋白功能性质的影响  

Effect of Oxidation on Functional Properties of Myofibrillar Protein from Pampus argenteus

作　　者：陈霞霞[1] 杨文鸽[1] 楼乔明[1] 胡小超[1] 郑璐[2] CHEN Xiaxia;YANG Wenge;LOU Qiaoming;HU Xiaochao;ZHENG Lu(Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, School of Marine Science, Ningbo University, Ningbo 315211, China;International School, Ningbo City College of Vocational Technology, Ningbo 315100, China)

机构地区：[1]宁波大学海洋学院,浙江省动物蛋白食品精深加工重点实验室,浙江宁波315211 [2]宁波城市职业技术学院国际学院,浙江宁波315100

出　　处：《食品科学》2017年第11期135-141,共7页Food Science

基　　金：海洋公益性行业科研专项(201305013);浙江省动物蛋白食品精深加工重点实验室开放基金项目

摘　　要：蛋白氧化所引起的功能特性改变会进一步影响食品品质,为确定氧化对银鲳肌肉蛋白功能特性及其凝胶品质的影响,本研究模拟羟自由基氧化,研究银鲳肌原纤维蛋白氧化后溶解性及乳化特性,凝胶保水性、质构、色差及其微观结构的变化。结果表明,银鲳肌原纤维蛋白的溶解度、乳化活性及其乳化稳定性与氧化体系中的氧化剂(H_2O_2)浓度有关,3个指标在低浓度H_2O_2组中氧化1 h时均达到最高值,而在高浓度H_2O_2组中随着氧化时间的延长均呈下降趋势。在氧化过程中,肌原纤维蛋白凝胶保水性、硬度及弹性呈先上升后下降趋势,色差L*值呈下降趋势,而b*值呈上升趋势。凝胶微观结构表明,在低浓度H_2O_2组中氧化3 h后,肌原纤维蛋白形成的凝胶结构紧密、交联度较高;在高浓度H_2O_2组中,氧化初期肌原纤维蛋白颗粒聚集成致密的网络结构,5 h后凝胶网状结构则完全被破坏。羟自由基对银鲳肌原纤维蛋白的适度氧化可以改善其蛋白功能及凝胶品质,但过度的氧化会导致蛋白变性凝聚,降低肌肉品质。Protein oxidation will induce changes in functional properties of food proteins and further influence the qualityof food.In order to determine the influence of oxidation on functional and heat-induced gel properties of Pampus argenteusmuscle protein,we examined the changes in the solubility and emulsifying properties of fish myofibrillar protein(MP)andthe water-holding capacity,color and microstructure of heat-induced gels of MP.The results showed that the solubility,emulsifying activity and emulsion stability of MP from P.argenteus were related to the concentration of H2O2in the modeloxidation system.At low concentration of H2O2,all three indicators reached the highest value at1h of oxidation,while therewas a declining trend with oxidation time at high concentration of H2O2.Water-holding capacity,hardness and springinessof MP gels increased firstly and decreased afterwards,the color parameter L*value rose,and b*value decreased during theoxidation process.At3h of oxidation,the microscopic structure of MP gels became more dense and cross-linked at lowconcentration of H2O2.On the other hand,at high concentration of H2O2,MP particles were gathered into a compact networkstructure during initial stages of oxidation,which was then completely destroyed at5h.Therefore,moderate hydroxyl freeradical-induced oxidation of MP from P.argenteus muscle can improve its functional and heat-induced gel properties,butexcessive oxidation will cause protein denaturation and aggregation and lower the quality of fish muscle.

关 键 词：银鲳 蛋白氧化 功能性质 凝胶品质 微观结构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]