超声与超高压处理对翘嘴鲌肌原纤维蛋白结构和风味结合能力的影响  

Effect of Ultrasound or Ultra-high Pressure Treatment on the Structure and Flavor-Binding Capacity of Culter alburnus Myofibrillar Protein

作　　者：王世哲 黄琪 刘栋银 乔宇[2] 曹锋 刘双全 熊光权[2] 汪超 WANG Shizhe;HUANG Qi;LIU Dongyin;QIAO Yu;CAO Feng;LIU Shuangquan;XIONG Guangquan;WANG Chao(School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China;Institute of Agricultural Products Processing and Nuclear Agriculture Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Wuhan Liangzihu Aquatic Processing Co.Ltd.,Wuhan 430205,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [3]武汉梁子湖水产品加工有限公司,湖北武汉430205

出　　处：《肉类研究》2024年第12期26-33,共8页Meat Research

基　　金：国家现代农业产业技术体系建设专项(CARS-46)。

摘　　要：为从蛋白质结构改变的角度研究超声与超高压处理对鱼肉风味结合能力的影响,在翘嘴鲌(Culter alburnus)肌原纤维蛋白(myofibrillar protein,MP)中分别加入正己醛、1-辛烯-3-醇、异戊醛,通过超声(200、300 W)及超高压(100、250 MPa)处理15 min,测定挥发性化合物含量,验证蛋白质结构改变对其风味结合能力的影响。结果表明,不同处理方式会影响鱼肉MP与风味物质的结合能力,超声和超高压处理会使MP与正己醛结合能力大幅升高,使MP与异戊醛结合能力小幅降低,并使MP与1-辛烯-3-醇结合能力降低至24%~35%,其中100 MPa超高压处理对风味结合能力影响最大。超声和超高压处理会影响MP的游离巯基、总巯基含量和表面疏水性,使其最大荧光强度与紫外吸收强度增加,且在加入挥发性化合物后升高幅度更大。综上所述,超声和超高压处理可以有效改变蛋白质结构,对鱼肉与风味物质结合能力具有有利影响。We performed this study in order to investigate the effect of ultrasound(US)and ultra-high pressure(UHP)treatments on the flavor-binding capacity of proteins from the perspective of its structural alteration.Hexanal,1-octen-3-ol,or 3-methylbutyraldehyde was added to myofibrillar protein(MP)extracted from topmouth bleak(Culter alburnus)before being treated by US(200 and 300 W)or UHP(100 and 250 MPa)for 15 min.After the treatments,the changes in volatile compound concentrations were measured to verify the effect of protein structural alteration on its flavor-binding capacity.The results showed that different treatments affected the binding capacity of fish MP to flavor substances.Both US and UHP treatments substantially increased the hexanal-binding capacity of MP,but slightly decreased the 3-methylbutyraldehydebinding capacity of MP,and decreased the 1-octen-3-ol-binding capacity of MP to 24%–35%.Among all the treatments tested,UHP treatment at 100 MPa had the greatest effect on the flavor-binding capacity of MP.Both treatments affected the free and total sulfhydryl content and surface hydrophobicity of MP,and increased the maximum fluorescence intensity and ultraviolet(UV)absorption intensity,with the increase being more pronounced upon addition of volatile compounds.In conclusion,US and UHP treatments can effectively change MP structure,thereby being conducive to the flavor-binding ability of fish.

关 键 词：翘嘴鲌 肌原纤维蛋白结构 风味结合能力 挥发性化合物 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]