低温长时间热处理过程中氧化和加热对海参体壁胶原纤维结构的影响  

Effects of oxidation and heat on the collagen fibers structure of the sea cucumber body wall during low-temperature long-time thermal treatment

作　　者：倪众 楚鹏飞 林颖 刘玉欣 NI Zhong;CHU Pengfei;LIN Ying;LIU Yuxin(School of Food Science and Technology/SKL of Marine Food Processing&Safety Control/National Engineering Research Center of Seafood/Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;Dandong Yuanyi Seafood Precision Products Co.,Ltd.,Dandong 118399,China)

机构地区：[1]大连工业大学食品学院/海洋食品加工与安全控制全国重点实验室/国家海洋食品工程技术研究中心/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 [2]丹东元一海产精制品有限公司,辽宁丹东118399

出　　处：《轻工学报》2025年第1期21-31,57,共12页Journal of Light Industry

基　　金：国家自然科学基金项目(31901615);大连市高层次人才创新支持计划青年科技之星项目(2021RQ087)。

摘　　要：以新鲜海参为研究对象,考查低温(60℃)长时间热处理过程中氧化和加热对其质构特性的影响,并进一步从新鲜海参体壁中提取完整的胶原纤维,分别进行氧化处理、热处理及氧化协同热处理后,采用差示扫描量热(DSC)仪、冷冻扫描电子显微镜(cryo-SEM)、傅里叶变换红外光谱(FTIR)仪、电子自旋共振波谱(ESR)仪等对其热稳定性、微观结构、蛋白质二级结构、氧化程度等变化情况进行研究。结果表明:单一氧化处理对胶原纤维仅有氧化降解作用。单一热处理会使胶原纤维发生氧化、变性、降解等变化。相较于两种单一处理方式,经氧化协同热处理后,胶原纤维结构被破坏得更加明显,处理1 h后,胶原纤维内的蛋白聚糖桥连结构发生明显断裂,处理24 h后,在15~24℃附近出现新的吸热峰,胶原纤维发生明胶化;随着处理时间的延长,胶原纤维结构的孔径进一步收缩,且发生破损;氧化协同热处理能促进热处理对胶原纤维的氧化程度,并使大分子蛋白质发生降解,增加羟脯氨酸、糖胺聚糖(GAG)等可溶性小分子物质溶出。因此,氧化协同热处理能使胶原纤维发生氧化、变性、聚集、降解等变化,进而影响海参体壁的质构特性。Fresh sea cucumber was used as the object to study the effect of oxidation and heat on its texture properties during low-temperature(60℃)long-time thermal treatment.Then intact collagen fibers were extracted from the fresh sea cucumber body wall,and were subjected to oxidation,thermal treatment and the combination of both.Differential scanning calorimetry(DSC),cryo-scanning electron microscopy(cryo-SEM),fourier transform infrared spectroscopy(FTIR),electron spin resonance(ESR)were used to study the changes in thermal stability,microstructure,protein secondary structure,and oxidation degree of collagen fibers during low-temperature long-time thermal treatment.The results showed that single oxidation treatment had only oxidative degradation effect on collagen fibers,and single thermal treatment caused oxidation,denaturation,degradation and dissolution of collagen fibers.Oxidative synergistic thermal treatment resulted in more pronounced structural degradation and destruction of collagen fibers compared to single oxidation or thermal treatment.After one hour of oxidative synergistic thermal treatment,the proteoglycan bridge in collagen fibers was obviously broken.After 24 hours,a new thermal absorption peak appeared near from 15~24℃,indicating that the collagen fibers was gelatinized.With the prolongation of treatment time,the aperture of collagen fibers network was further contracted and broken.Oxidative synergistic thermal treatment promoted the oxidation degree of collagen fibers by thermal treatment,which resulted in the degradation of macromolecular proteins and the dissolution of soluble substances such as hydroxyproline and glycosaminoglycans(GAG).Therefore,oxidative synergistic thermal treatment can cause oxidation,denaturation,aggregation and degradation of collagen fibers,which in turn affects the textural properties of the sea cucumber body wall.

关 键 词：海参体壁 胶原纤维 低温长时间热处理 氧化 质构特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]