斩拌处理对鱼糜肌原纤维蛋白结构特性的影响及效应分析  

Temperature and Mechanical Effects of Chopping on Structural Properties of Surimi Myofibrillar Protein

作　　者：朱士臣 任晓露 魏传双 丁玉庭[1,2] 周绪霞 ZHU Shichen;REN Xiaolu;WEI Chuanshuang;DING Yuting;ZHOU Xuxia(College of Food Science and Technology,Zhejiang University of Technology/Key Laboratory of Marine Fishery Resources Exploitment&Utilization of Zhejiang Province,National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou,Zhejiang 310014;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian,Liaoning 116034)

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]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

出　　处：《核农学报》2023年第11期2206-2213,共8页Journal of Nuclear Agricultural Sciences

基　　金：国家自然科学基金(32172241)。

摘　　要：为探究斩拌处理对鱼糜肌原纤维蛋白结构特性的影响,本试验以鳕鱼鱼糜为模型,研究机械效应和温度效应对鱼糜蛋白结构特性(溶解度、粒径、总巯基含量、表面疏水性、Ca^(2+)-ATP酶活性、内源荧光强度)的影响,并通过冗余分析探究斩拌条件(斩拌时间、温度、NaCl添加量)与蛋白质变性的相关性。结果表明,随着斩拌时间的延长,肌原纤维蛋白的Ca^(2+)-ATP酶活性逐渐降低,溶解度、总巯基含量和粒径总体呈先上升后下降趋势,其中在斩拌时间为60~120 s时达到最大值;斩拌后期凝胶强度随斩拌时间的延长显著增加,相较于斩拌10 s,180 s下1%、2%、3%NaCl试验组凝胶强度分别上升43.6%、33.6%、26.8%。冗余分析表明,斩拌时间与粒径分布的正相关性最强,与表面疏水性、总巯基含量、溶解度等也呈正相关;温度与疏水性、总巯基含量之间呈正相关,与溶解度呈负相关,且相关性程度均弱于斩拌时间与肌原纤维蛋白结构特性之间的相关性。由此可知,鱼糜斩拌过程主要是通过机械作用导致肌原纤维蛋白氧化变性,而非斩拌过程中产生的局部热效应。本研究结果可为鱼糜斩拌条件优化及其加工品质改善提供一定的理论指导。To investigate the effects of chopping treatment on the structural properties of myofibrillar protein of surimi,the effects of mechanical and temperature effects on the structural characteristics(solubility,particle size,total sulfhydryl group,surface hydrophobicity,Ca^(2+)-ATPase activity,and endogenous fluorescence spectrum)of surimi protein during chopping periods were studied.Cod surimi was used as the research material,and the correlations between chopping conditions and protein denaturation degree were also explored through redundancy analysis.With increased chopping time,Ca^(2+)-ATPase activity,solubility,total sulfhydryl content and protein particle size increased and then decreased.The maximum values of these indicators were achieved when chopped for 60 s to 120 s.Compared with chopping for 10 s,the gel strength of chopping of 1%,2%and 3%NaCl test groups at 180 s increased significantly by 43.6%,33.6%and 26.8%,respectively.The linear model redundancy analysis showed the strongest positive correlation between chopping time and particle size distribution,followed by surface hydrophobicity,sulfhydryl group and solubility;temperature was positively correlated with the hydrophobicity and total sulfhydryl content,but negatively correlated with the solubility,with relatively weak correlation.In conclusion,mechanical effects rather than thermal effects are leading factors for the oxidative degeneration of myofibrillar protein.This work provides some theoretical guidance for the optimization of the chopping conditions and the improvement of surimi product quality.

关 键 词：鱼糜 蛋白氧化 斩拌条件 结构特性 溶出行为 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]