β-环糊精/卵白蛋白复合抗冻剂对冻藏过程鲌鱼品质的影响  

Effect of β-Cyclodextrin/Ovalbumin Compound Antifreeze on the Quality of Culter alburnus During Frozen Storage

作　　者：吕美雯 熊舟翼 张仲李 熊汉国[1] LV Mei-wen;XIONG Zhou-yi;ZHANG Zhong-li;XIONG Han-guo(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Agricultural Products Processing Center,Wuhan Academy of Agricultural Sciences,Wuhan 430200,China)

机构地区：[1]华中农业大学食品科学与技术学院,武汉430070 [2]武汉农业科学技术研究院农产品加工中心,武汉430200

出　　处：《中国调味品》2021年第4期9-15,共7页China Condiment

基　　金：湖北省自然科学基金(2018CFB269);国家重点研发计划(2018YFD0400702);湖北省重大技术创新专项(2018ABA100)。

摘　　要：以β-环糊精(β-CD)和卵白蛋白(OVA)为原料,对比不同质量配比的β-CD与OVA的理化性质和结构表征,分析得到β-CD/OVA复合物的最佳质量配比(1:3)。通过测定冻藏过程中鱼肉持水性、质子密度图像、组织切片和肌原纤维蛋白理化指标进一步探究不同浓度(0%、2%、4%和6%)的β-CD/OVA(1:3)对鲌鱼品质在-18℃下冻藏90 d的影响。结果表明,6%β-CD/OVA(1:3)的处理显著抑制了鱼肉的持水性、盐溶性蛋白含量和Ca^(2+)-ATPase活性的下降(P<0.05),同时更好地保护了鱼肉的组织结构(质子密度图像、组织切片),并提高了肌原纤维蛋白二级结构的稳定性,β-CD/OVA(1:3)复合抗冻剂对鲌鱼的冻藏品质起到了明显保护作用。Usingβ-cyclodextrin(β-CD)and ovalbumin(OVA)as the raw materials,the physicochemical properties and structural characterization ofβ-CD and OVA with different mass ratios are compared,and the optimal mass ratio ofβ-CD/OVA complex(1:3)is obtained.The effects of different concentration(0%,2%,4%,6%)ofβ-CD/OVA(1:3)on the quality of Culter alburnus during frozen storage at-18℃for 90 days are investigated by determining the physicochemical indexes such as water holding capacity,proton density images,tissue sections and myofibrillar protein during frozen storage.The results show that 6%β-CD/OVA(1:3)significantly inhibits the decrease of water holding capacity,salt-soluble protein content and Ca^(2+)-ATPase activity(P<0.05),while better protects the tissue structure(proton density images,tissue sections)of fish,moreover,the stability of the secondary structure of myofibrillar protein is improved,β-CD/OVA(1:3)compound antifreeze has a significant protective effect on the quality of Culter alburnus during frozen storage.

关 键 词：鲌鱼 肌原纤维蛋白 冻藏 卵白蛋白 环状糊精 抗冻剂 

分 类 号：TS205.7[轻工技术与工程—食品科学]