蓝点马鲛鱼分离蛋白抗冻剂的复配  

Optimization of cryoprotectant formula for Scomberomorus niphonius isolate protein

作　　者：樊震宇[1] 韩昕苑 余婷婷 张龙[1] 王锡昌[1] FAN Zhenyu;HAN Xinyuan;YU Tingting;ZHANG Long;WANG Xichang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品与发酵工业》2021年第5期105-111,共7页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2018YFD0901006)。

摘　　要：为研究蓝点马鲛鱼分离蛋白酶解产物与魔芋复配对蓝点马鲛鱼分离蛋白的抗冻效果,通过酶解产物抗氧化活性和魔芋凝胶特性实验,确定酶解产物、魔芋粉添加量分别为4.0%和0.5%(质量分数)。以保水性和蛋白质氧化程度为评价指标与商业抗冻剂进行对比,结果表明,随着冻融次数的增加,自由水的含量、解冻损失、蒸煮损失都呈现增加的趋势,但复配组比商业抗冻剂组能够更好地减缓这种不良趋势,同时复配组能有效抑制羰基含量的增加、巯基含量的减少。说明与商业抗冻剂组相比,复配组能更有效地提高分离蛋白的保水性和抗氧化性。因此可将蓝点马鲛鱼分离蛋白酶解产物4.0%和魔芋0.5%复配,作为蓝点马鲛鱼分离蛋白的抗冻剂。The aim of this study was to explore the effect of hydrolysates of FPI(Scomberomorus niphoniusl’s protein isolates)and konjac compounding on the antifreeze of FPI.The results showed that the optimized amount of hydrolysates and konjac powder to be 4%and 0.5%(W/W),respectively.In commercial antifreeze agent,the content of free water,thawing loss and cooking loss all showed an increasing trend with the increase of freeze-thaw times.However,the compounding group could alleviate this undesirable trend better than the commercial antifreeze group.Moreover,the compounding group could effectively inhibit the increasing of carbonyl content and decreasing thiol content.Therefore,the compounding group could improve moisture retention capacity and antioxidant activity of FPI than commercial antifreeze.The combination of 4.0%hydrolysates of FPI and 0.5%konjac could be used as antifreeze for FPI and these results provided theoretical basis for the storage problem of FPI.

关 键 词：蓝点马鲛鱼 分离蛋白 抗冻性 保水性 水分分布 抗氧化性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]