冻融循环对海湾扇贝内收肌肌原纤维蛋白理化特性及凝胶特性的影响  

Effects of Freeze-Thaw Cycles on Physicochemical Properties and Gel Properties of Myofibrillar Proteins in Adductor Muscle of Bay Scallops

作　　者：洪思琦 任超 杜明 吴超 祁立波 HONG Siqi;REN Chao;DU Ming;WU Chao;QI Libo(School of Food Science and Technology,National Engineering Research Center of Seafood,Dalian Polytechnic University,Dalian 116000,Liaoning,China)

机构地区：[1]大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连116000

出　　处：《食品研究与开发》2023年第20期1-8,共8页Food Research and Development

基　　金：国家重点研发计划项目蓝色粮仓科技创新专项“低值水产品及副产物高值化利用与新产品创制”(2019YFD0902000)。

摘　　要：为探究冻融循环次数对海湾扇贝内收肌肌原纤维蛋白理化特性、贝糜凝胶特性的影响。研究海湾扇贝内收肌及其肌原纤维蛋白在冻融1、2、4次后理化特性和结构特性的变化。结果表明,随着冻融循环次数增加,海湾扇贝内收肌肌原纤维蛋白含量、总巯基及活性巯基含量均降低;冻融第4次时,肌原纤维蛋白含量下降54.1%、总巯基和活性巯基含量分别减少62.7%、58.3%;表面疏水性显著增加(P<0.05);蛋白质α-螺旋结构逐渐解旋,部分转化为β-折叠和无规卷曲结构;内源性色氨酸荧光强度降低。凝胶结果表明,贝糜凝胶的持水性、硬度及弹性下降显著(P<0.05),经过第4次冻融后贝糜凝胶的持水率降低6.1%、硬度下降41%;扫描电镜结果表明,凝胶三维网络结构由致密变为松散、孔隙大。To investigate the effects of the number of freeze-thaw cycles on the physicochemical properties of myofibrillar proteins of bay scallops and the gel properties of scallop surimi.The changes in physicochemical and structural properties of adductor muscle and myofibrillar protein of bay scallops after one,two,and four freeze-thaw cycles were investigated.The results indicated that as the number of freeze-thaw cycles increased,the content of the myofibrillar protein,total sulfhydryl,and active sulfhydryl in the adductor muscle of bay scallops decreased.The content of myofibrillar protein decreased by 54.1%at the fourth freeze-thaw cycle,and the total sulfhydryl and the active sulfhydryl decreased by 62.7%and 58.3%,respectively.The surface hydrophobicity increased significantly(P<0.05);the proteinα-helical structure was gradually unwound and partially transformed intoβ-sheet and random coil structure.The endogenous tryptophan fluorescence intensity also decreased.The gel results showed that the water-holding capacity,hardness,and elasticity of the shellfish gel decreased significantly(P<0.05).After the fourth freeze-thaw cycle,the water-holding capacity of the shellfish gel decreased by 6.1%,and the hardness decreased by 41%.The scanning electron microscopy results showed that the three-dimensional network structure of the gel changed from dense to loose and porous.

关 键 词：海湾扇贝 反复冻融 肌原纤维蛋白 理化特性 结构特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]