抗冻剂对鱼肉蛋白质冷冻变性的保护作用  

Protective Effect of Cryoprotectants on Protein Denaturation in Frozen Fish Meat

作　　者：邵颖 姚洁玉 江杨阳 丁甜[1] 陈士国[1] 胡亚芹[1] SHAO Ying;YAO Jieyu;JIANG Yangyang;DING Tian;CHEN Shiguo;HU Yaqin(National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment,Key Laboratory for Agro-Products Postharvest Handling,Ministry of Agriculture,Key Laboratory for Agro-Products Nutritional Evaluation,Ministry of Agriculture,Zhejiang Key Laboratory for Agro-Food)

机构地区：[1]浙江大学生物系统工程与食品科学学院,馥莉食品研究院,智能食品加工技术与装备国家(地方)联合实验室,农业部农产品产后处理重点实验室,农业部农产品营养功能评价实验室,浙江省农产品加工技术研究重点实验室,浙江杭州310058

出　　处：《食品科学》2018年第7期291-297,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2017YFD0400404);国家自然科学基金面上项目(31671918);舟山市重大科技专项计划项目(2014C11004)

摘　　要：冷冻贮藏是一种广泛用于长期保存鱼肉及鱼肉制品的方法,而添加抗冻剂是抑制冻藏过程中蛋白质冷冻变性、保持鱼肉品质的有效方式。本文简述了鱼肉蛋白质的冷冻变性机理,对目前行业领域内常用的糖类和糖醇类、糖类降解物、多酚类、蛋白质水解物、盐类及抗冻肽等几种抗冻剂对鱼肉蛋白质的抗冻变性机理进行综述,并阐明抗冻剂使用效果的影响因素及抗冻剂的应用及其局限,旨在为鱼类蛋白抗冻提供参考。Frozen storage is a widely used method for long-term preservation of fish and fish products.Cryoprotectants can effectively inhibit protein denaturation and maintain the quality of fish meat during frozen storage.The mechanism of protein denaturation in frozen fish and the mechanisms of action of commonly used cryoprotectants including sugars,sugar alcohols,carbohydrate degradation products,polyphenols,protein hydrolysates,salts and antifreeze peptides are reviewed in this article.The factors influencing the efficacy of these cryoprotectants and their applications and limitations are discussed with the aim of providing a comprehensive reference for cryoprotection of frozen fish meat.

关 键 词：鱼肉 蛋白质 抗冻剂 冷冻保护 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]