羟自由基氧化对中华管鞭虾肌肉功能特性的影响  

Effects of hydroxyl radical oxidation on muscle functional characteristics of Solenocera crassicornis

作　　者：董凯璇 张思宇 李敏杰 倪继龙 王钰 祁雪儿 张宾 水珊珊 DONG Kai-Xuan;ZHANG Si-Yu;LI Min-Jie;NI Ji-Long;WANG Yu;QI Xue-Er;ZHANG Bin;SHUI Shan-Shan(Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province,College of Food Science and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Zhejiang Marine Development Research Institute,Zhoushan 316021,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江省海产品健康危害因素关键技术研究重点实验室,舟山316022 [2]浙江省海洋开发研究院,舟山316021

出　　处：《食品安全质量检测学报》2022年第23期7605-7612,共8页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(32072146、31871871);浙江省自然科学基金项目(LR21C200001);浙江省万人计划项目(2020R52027);舟山市科技计划项目浙江海洋大学专项(2021C21006);浙江省大学生科技创新活动计划暨新苗人才计划项目(2021R411032)。

摘　　要：目的探究羟自由基氧化对中华管鞭虾肌肉功能特性的影响。方法将中华管鞭虾在羟自由基体系中(包含FeCl3浓度0.01 mmol/L,抗坏血酸浓度0.1 mmol/L,过氧化氢浓度分别为0.5、1.0、2.0、4.0 mmol/L)用不同浓度的过氧化氢分别作用1、3、5和7 h,记录分析羟自由基氧化对肌原纤维蛋白Ca^(2+)-ATPase活性、浊度、乳化活性(emulsifying activity index,EAI)、乳化稳定性(emulsifying stability index,ESI)、总巯基、活性巯基、羰基含量指标以及肌肉硫代巴比妥酸(thiobarbituric acid,TBA)的影响。结果随着氧化时间的增加,肌原纤维蛋白Ca^(2+)-ATPase活性、EAI、ESI、总巯基含量不断下降,活性巯基先上升后下降,而浊度、羰基含量呈现升高的趋势;且虾肌肉中TBA也呈现上升趋势。在氧化7 h后,氧化剂浓度与各项指标呈现负相关性,氧化剂浓度越大,蛋白和脂肪氧化越剧烈。结论羟自由基氧化体系显著劣化中华管鞭虾肌肉功能特性,本研究可为控制中华管鞭虾加工贮藏过程中的蛋白质和脂质氧化、品质劣变提供理论参考。Objective To investigate the effects of hydroxyl radical oxidation on muscle functional characteristics of Solenocera crassicornis.Methods In hydroxyl radical system(FeCl30.01 mmol/L,ascorbic acid 0.1 mmol/L,hydrogen peroxide 0.5,1.0,2.0,4.0 mmol/L,respectively),Solenocera crassicornis were treated with different concentration of hydrogen peroxide for 1,3,5 and 7 h.The effects of hydroxyl radical oxidation on myofibrillar protein Ca^(2+)-ATPase activity,turbidity,emulsifying activity index(EAI)and emulsifying stability index(ESI),total sulfhydryl group and active sulfhydryl group,carbonyl group content and muscle thiobarbituric acid(TBA)were investigated.Results With the increase of oxidation time,the Ca^(2+)-ATPase activity,EAI and ESI,and total sulfhydryl group content of myofibrillar protein decreased continuously,and the active sulfhydryl group increased first and then decreased,while turbidity and carbonyl content showed increasing trends.TBA in shrimp muscle also showed an upward trend.After 7 h of oxidation,the oxidant concentration showed a negative correlation with each index,and the greater the oxidant concentration,the more intense the oxidation of protein and fat.Conclusion Hydroxyl radical oxidation system significantly degrades muscle functional characteristics of Solenocera crassicornis.This study provides theoretical reference for controlling protein and lipid oxidation and quality deterioration of Solenocera crassicornis during processing and storage.

关 键 词：中华管鞭虾 羟自由基 氧化 功能特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]