鱼鳞明胶对鱼糜肌原纤维蛋白的冷冻保护作用及其机制  

Cryoprotective Effect and Mechanism of Fish Scale Gelatin on Surimi Myofibrillar Proteins

作　　者：朱士臣 俞杰航 金燕[1] 丁玉庭[1,2] 周绪霞 杨青[3] 位正鹏 王金梅[3] ZHU Shichen;YU Jiehang;JIN Yan;DING Yuting;ZHOU Xuxia;YANG Qing;WEI Zhengpeng;WANG Jinmei(Key Laboratory of Marine Fishery Resources Exploitment&Utilization of Zhejiang Province,National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;Taixiang Group,Rongcheng Taixiang Food Products Co.Ltd.,Key Laboratory of Frozen Prepared Marine Foods Processing,Ministry of Agriculture and Rural Affairs,Rongcheng 264300,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江省深蓝渔业资源高效开发利用重点实验室,国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014 [2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034 [3]泰祥集团-荣成泰祥食品股份有限公司,农业农村部冷冻调理海洋食品加工重点实验室,山东荣成264300

出　　处：《食品科学》2022年第24期16-24,共9页Food Science

基　　金：国家自然科学基金青年科学基金项目(32001768);浙江省自然科学基金项目(LQ21C200006);“十三五”国家重点研发计划重点专项(2019YFD0901603)。

摘　　要：分别从肌原纤维蛋白分子结构和凝胶特性角度,探究不同质量分数鱼鳞明胶(0.5%、1%、2%)的添加对冻融处理鱼糜的冷冻保护作用。结果表明:添加1%明胶时,肌原纤维蛋白在8次冻融后其蛋白溶解度、总巯基含量和Ca^(2+)-ATP酶活性的下降幅度分别为49.2%、17.4%和31.2%,均低于对照组的下降幅度(69.8%、26.6%和49.4%);表面疏水性和羰基含量的抑制程度分别为42.7%和229.9%,高于商业抗冻剂组(159.4%)。同时鱼鳞明胶的添加明显抑制了鱼糜冻融过程流变学特性和凝胶特性的劣化。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳图谱结合差示扫描量热分析结果表明,除通过抑制冰晶生长以外,明胶亦可通过与鱼糜肌原纤维蛋白侧链间的疏水相互作用,抑制肌原纤维蛋白降解,实现冰晶抑制与组分稳定的双重低温保护作用。The cryoprotective effects of adding different concentrations (0.5%,1%and 2%(m/m)) of fish scale gelatin on frozen-thawed surimi were investigated in terms of the molecular structure myofibrillar proteins and gel properties.After eight cycles of freezing and thawing,the solubility,sulfhydryl content and Ca^(2+)-ATPase activity of myofibrillar proteins with1% fish scale gelatin decreased by 49.2%,17.4%and 31.2%,less than those in the control group without fish scale gelatin(69.8%,26.6%,and 49.4%),respectively.The increase in surface hydrophobicity and carbonyl content was inhibited more by 1% fish scale gelatin (42.7%and 229.9%) than by commercial anti-freezer (159.4%).Meanwhile,adding fish scale gelatin obviously inhibited the deterioration of the rheological properties and gel properties of surimi during freeze-thaw cycles.Furthermore,sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and differential scanning calorimetry(DSC) indicated that fish scale gelatin could inhibit myofibrillar protein degradation by interacting hydrophobically with the side chain of myofibrillar proteins as well as inhibiting ice crystal growth.

关 键 词：鱼鳞明胶 鱼糜 肌原纤维蛋白 冷冻变性 低温保护 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]