不同添加物结合真空渗透处理对冻藏虾仁肌原纤维蛋白稳定性的影响  

Effects of Different Additives Combined with Vacuum Permeation Treatment on the Stability of Myofibrillar Proteins from Peeled Shrimps during Frozen Storage

作　　者：罗翌元 陈梁 齐贺 张宾 房传栋 LUO Yiyuan;CHEN Liang;QI He;ZHANG Bin;FANG Chuandong(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Pisa Marine Graduate School,Zhejiang Ocean University,Zhoushan 316022,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]浙江海洋大学比萨海洋研究生学院,浙江舟山316022

出　　处：《食品科学》2024年第4期35-41,共7页Food Science

基　　金：国家自然科学基金面上项目(32072146,31871871);浙江省杰出青年科学基金项目(LR21C200001)。

摘　　要：以南美白对虾虾仁为研究对象,采用焦磷酸钠、三聚磷酸钠、海藻糖、海藻胶寡糖、卡拉胶寡糖真空渗透处理虾仁,考察第0、30、60、90天虾仁肌肉解冻损失率、热力学特性、肌原纤维蛋白含量、Ca^(2+)-ATPase活性、肌原纤维蛋白表面疏水性及第90天蛋白质分子质量分布变化,探讨不同添加物结合真空渗透处理对冻藏虾仁肌原纤维蛋白稳定性的影响。结果显示,与蒸馏水处理相比,添加焦磷酸钠、三聚磷酸钠、海藻糖、海藻胶寡糖、卡拉胶寡糖结合真空渗透处理可有效降低虾仁解冻损失率、提高蛋白质低温稳定性和抑制肌原纤维蛋白冷冻变性。其中,海藻糖、海藻胶寡糖、卡拉胶寡糖的冷冻保护作用更为显著。本研究可为天然抗冻剂的研究和使用提供基础,同时也为虾仁产品新型加工提供科学依据。Shelled shrimps(Penaeus vannamei)vacuum-treated with sodium pyrophosphate,sodium tripolyphosphate,trehalose,alginate oligosaccharide or carrageenan oligosaccharide solutions were stored at−18℃and evaluated for thawing loss,thermodynamic properties,myofibril protein content,Ca^(2+)-ATPase activity,and surface hydrophobicity of myofibril proteins after 0,30,60 and 90 days and molecular mass distribution of proteins after 90 days.Our aim was to investigate the effect of different additives combined with vacuum permeation treatment on the stability of myofibrillar proteins from peeled shrimps.The results showed that compared with distilled water,vacuum treatment with each of the five additives effectively reduced the thawing loss of frozen shrimp muscle,improved the low-temperature stability of myofibrillar proteins,and inhibited their freeze denaturation.Among these additive,trehalose,alginate oligosaccharide and carrageenan oligosaccharide had more significant cryoprotective effects.This study can provide a basis for the research and utilization of natural antifreeze agents,and also provide a scientific basis for the processing of new shrimp products.

关 键 词：南美白对虾 真空渗透 糖类 蛋白质稳定性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]