牛骨胶原水解物抑制鲢鱼肌原纤维蛋白氧化和增强凝胶特性研究  

Oxidation Inhibition and Gel Properties Enhancement of Myofibrillar Protein from Silver Carp by Bovine-bone Collagen Hydrolysate

作　　者：王鹏[1] 穆雅慧 何思宁 马松艳[1] 马雪[1] 张雅娜 郭丽[1] WANG Peng;MU Yahui;HE Sining;MA Songyan;MA Xue;ZHANG Ya’na;GUO Li(School of Food and Pharmaceutical Engineering,Suihua University,Suihua 152061,China)

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061

出　　处：《食品工业科技》2021年第11期73-80,共8页Science and Technology of Food Industry

基　　金：黑龙江省大学生创新创业训练计划项目(201910236021);黑龙江省教育厅科研项目(2017-KYYWF-019);黑龙江省省属高等学校基本科研业务费基础研究项目(KYYWF10236180301);绥化学院绿色食品加工保鲜技术研究创新团队建设项目(SIT04B008)。

摘　　要：为研究牛骨胶原水解物对肌原纤维蛋白氧化作用和凝胶品质的影响,采用双酶消化牛股骨获得高附加值牛骨胶原水解物,测定添加牛骨胶原水解物后,鲢鱼肌原纤维蛋白凝胶的质构特性、结构变化和清除自由基能力。结果表明:1%牛骨胶原水解物可抑制肌原纤维蛋白氧化和增强凝胶作用,会减缓总巯基和表面疏水性的下降,保持凝胶致密的微观结构,凝胶强度和保水性达到最高(P<0.05),分别为153.24、89.25%。1%牛骨胶原水解物-肌原纤维蛋白复合物清除DPPH自由基和羟自由基能力均达到最高,清除率分别为83.99%和48.35%。因此,牛骨胶原水解物可用作天然抗氧化剂和凝胶质地增强剂应用于淡水鱼产品中,该项研究为改善水产制品的品质提供理论依据。The double enzyme digestion of bovine femur was used to obtain high quality hydrolyzed collagen from bovine bone to study the effect of bovine-bone collagen hydrolysate on oxidation and gel properties of myofibrillar protein from silver carp.The texture characteristics,structure changes and free radical scavenging ability of myofibrillar protein added with collagen hydrolysate were determined.The results showed that 1%bovine collagen hydrolysate inhibited myofibrillar protein oxidation and enhanced gel capability.Bone hydrolysate decreased the decline of total sulfhydryl groups and surface hydrophobicity and maintained dense microstructure of gel,and the highest gel strength and water retention(P<0.05)were 153.24 and 89.25%respectively.The 1%bovine collagen hydrolysate-myofibrillar protein complex had the highest scavenging ability of DPPH free radicals and hydroxyl free radicals with scavenging rates of 83.99%and 48.35%,respectively.Bovine-bone collagen hydrolysate could be used as a natural antioxidant and gel texture enhancer in freshwater fish products,and this study provided a theoretical basis for improving the quality of aquatic products.

关 键 词：牛骨胶原水解物 肌原纤维蛋白 抗氧化 凝胶特性 鲢鱼 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]