褐藻寡糖结合低磁场冷冻对鲢肌原纤维蛋白结构和性质的影响  

Effect of alginate oligosaccharides combined with low magnetic field freezing on structure and properties of myofibrillar protein of silver carp

作　　者：丛海花 逯晓燕 周倩 张紫薇 郑志红 刘丽 宋关梁 雷惠雯 陈继伟 CONG Haihua;LU Xiaoyan;ZHOU Qian;ZHANG Ziwei;ZHENG Zhihong;LIU Li;SONG Guanliang;LEI Huiwen;CHEN Jiwei(College of Food Science and Technology,Suzhou Polytechnic Institute of Agriculture,Suzhou 215008,China;College of Food Science and Engineering,Dalian Ocean University/Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province,Dalian 116023,China;Zhongke Runyao(Suzhou)Biotechnology Co.,Ltd.,Suzhou 215152,China;College of Mechanical and Electronic Engineering,Northwest A&F University,Yangling 712100,China)

机构地区：[1]苏州农业职业技术学院食品科技学院,江苏苏州215008 [2]大连海洋大学食品科学与工程学院/辽宁省水产品加工及综合利用重点实验室,辽宁大连116023 [3]中科荣耀(苏州)生物科技有限公司,江苏苏州215152 [4]西北农林科技大学机械与电子工程学院,陕西杨凌712100

出　　处：《南方水产科学》2023年第3期110-118,共9页South China Fisheries Science

基　　金：国家自然科学基金青年科学基金项目(31701630);辽宁省教育厅2021年度高等学校基本科研项目(LJKZ0715);2022年青年教师科研能力提升计划(BS[2022]18)。

摘　　要：为使以鲢(Hypophthalmichthys molitrix)为原料的水产预制菜在加工过程中获得良好的保鲜品质,探索了一种新的冷冻方法。研究了0.6%(w)褐藻寡糖结合2 mT低磁场冷冻对鲢肌原纤维蛋白结构及功能的影响,以−20℃下无处理为空白组,在此基础上分别加入褐藻寡糖、褐藻寡糖+低磁场作为实验组,并在−30℃下添加褐藻寡糖作为常规冷冻组,同期冷冻鲢肌原纤维蛋白共28 d。通过测定溶解度、浊度、表面疏水性、巯基含量、热稳定性、傅里叶变换红外光谱以及内源性荧光光谱,综合比较冷冻后肌原纤维蛋白的结构和性质。结果表明:−20℃下的3种冷冻方式之间浊度无显著性差异;常规冷冻组蛋白质溶解度较高(94.11%);经褐藻寡糖+低磁场处理后,减少了疏水基团的暴露,表现出较高的总巯基质量摩尔浓度(15 mmol·kg^(−1)),并能减少色氨酸残基的暴露,有效保护蛋白质的三级结构;傅里叶变换红外光谱显示褐藻寡糖修饰后肌原纤维蛋白变性程度最低,α-螺旋含量较高,二级结构更加稳定。研究表明,0.6%(w)褐藻寡糖协同低磁场处理可更好地维持鲢肌原纤维蛋白的稳定性,这为褐藻寡糖在冷冻水产品中的应用奠定了基础,并可为进一步研究低磁场冷冻提供参考。In order to obtain good preservation quality in the processing of aquatic pre-made products with silver carp(Hypophthalmichthys molitrix)as raw material,we designed a new freezing method.We investigated the structural and functional changes of myofibrillar protein(MP)by freezing alginate oligosaccharides(AO)at a mass fraction of 0.6%with a low magnetic field(LMF)of 2 mT,and used no treatment at−20℃as the blank group.On this basis,we added AO and AO+LMF as the experimental group,added AO as the common freezing(CF)group at−30℃,and had frozen the MP for 28 d.By measuring the solubility,turbidity,surface hydrophobicity,sulfhydryl content,thermal stability,Fourier transform infrared spectroscopy and endogenous fluorescence spectroscopy,we comprehensively compared the structure and properties of frozen MP.The results show that there were no significant differences in the turbidity among the three freezing methods at−20℃.The protein solubility of CF group was 94.11%.After AO+LMF treatment,the exposure of hydrophobic groups reduced,with a higher total sulfhydryl content of 15 mmol·kg^(−1),and the exposure of tryptophan residues reduced,which protected its protein tertiary structure effectively.Fourier transform infrared spectroscopy shows that after AO modification and freezing,MP denaturation was the lowest,α-helix content was higher,and secondary structure was more stable.It it showed that 0.6%fucoidan with low magnetic field freezing treatment can better maintain the stability of MP in silver carp,which lays the foundation for the application of AO in frozen aquatic products and provides references for the further research on the low magnetic field freezing.

关 键 词：鲢肌原纤维蛋白 褐藻寡糖 低磁场 冷冻 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]