不同热加工方式对华贵栉孔扇贝蛋白与多糖结构及消化特性的影响  

Effects of different thermal processing on the structure and digestive characteristics of protein and polysaccharide of Chlamys nobilis

作　　者：蔡君婷 曹文红 陈忠琴 高加龙 郑惠娜 林海生 秦小明 CAI Junting;CAO Wenhong;CHEN Zhongqin;GAO Jialong;ZHENG Huina;LIN Haisheng;QIN Xiaoming(College of Food Science and Technology,Guangdong Ocean University,National Research and Development Branch Center for Shellfish Processing(Zhanjiang),Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Province Engineering Laboratory for Marine Biological Products,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]广东海洋大学食品科技学院,国家贝类加工技术研发分中心(湛江),广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省海洋生物制品工程实验室,水产品深加工广东普通高等学校重点实验室,广东湛江524088 [2]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034

出　　处：《食品与发酵工业》2022年第24期52-60,共9页Food and Fermentation Industries

基　　金：国家重点研发计划课题(2020YFD0901104);广东海洋大学“冲一流”学科建设科研项目(2021A05187);国家贝类产业技术体系建设专项(CARS-49)。

摘　　要：为探究热加工处理对华贵栉孔扇贝蛋白、多糖结构与消化特性的具体影响规律,该研究对华贵栉孔扇贝进行蒸制(100℃,5 min)、油炸(150℃,2 min)及烤制(200℃,10 min)3种热加工处理,采用红外光谱、扫描电镜和体外模拟消化法,比较分析热加工前后扇贝蛋白与多糖的含量、结构及体外消化特性变化。结果表明,热加工处理导致扇贝的盐溶性蛋白和水溶性蛋白含量显著降低(P<0.05),且使碱溶性多糖含量显著增加(P<0.05),蒸制和油炸处理显著降低水溶性多糖含量(P<0.05),而烤制热加工使其显著提高23.27%(P<0.05);热加工处理对扇贝多糖的化学键无显著影响,但会改变扇贝蛋白质的二级结构,并导致其微观结构由平整转换成多孔状;体外模拟消化实验结果发现蒸制与烤制热加工均显著提高蛋白质的体外消化率,对扇贝多糖的消化吸收无显著影响(P>0.05)。以上实验结果表明,热加工能改变扇贝多糖与蛋白结构,蒸制处理更有利于扇贝蛋白与多糖的消化。研究结果可为华贵栉孔扇贝合理热加工提供参考依据。To explore the specific effects of thermal processing on the structure and digestive characteristics of proteins and polysaccharides of Chlamys nobilis,three thermal processing methods were applied:Steaming(100℃,5 min),frying(150℃,2 min),and roasting(200℃,10 min).The contents,structure,and in vitro digestion characteristics of scallop proteins and polysaccharides before and after thermal processing were compared and analyzed by Fourier infrared spectroscopy,scanning electron microscopy,and in vitro simulated digestion.Results showed that thermal processing significantly decreased the contents of the salt-soluble proteins and the water-soluble proteins(P<0.05),and increased the contents of the alkali-soluble polysaccharides(P<0.05).Steaming and frying treatment significantly decreased the contents of water-soluble polysaccharides(P<0.05),while roasting treatment increased it by 23.27%(P<0.05).The thermal processing had no significant effect on the chemical bonds of the polysaccharides,but it changed the secondary structure of the proteins,and the microstructure changed from flat to porous.The simulated digestion tests in vitro showed the digestibility of protein in vitro was significantly improved by steaming and roasting,and the digestion and absorption of polysaccharides in scallops were not significantly affected(P>0.05).The above experimental results indicated that thermal processing could change the structure of the polysaccharides and proteins of Chlamys nobilis,the steaming treatment was more conducive to the digestion of scallop protein and polysaccharide.This study provides a useful reference for the reasonable thermal processing of Chlamys nobilis.

关 键 词：热加工 华贵栉孔扇贝 蛋白质 多糖 结构 体外消化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]