4种多糖对鲢鱼肌球蛋白结构和乳化性的影响  

Effects of Four Kinds of Polysaccharides on Structural and Emulsifying Properties of Silver Carp Myosin

作　　者：黄香兰 石林凡 杨燊[1,2] 翁武银 任中阳[1,2] HUANG Xianglan;SHI Linfan;YANG Shen;WENG Wuyin;REN Zhongyang(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,Fujian;Engineering Research Center of the Modern Technology for Eel Industry,Ministry of Education,Xiamen 361021,Fujian)

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021 [2]鳗鲡产业现代技术教育部工程研究中心,福建厦门361021

出　　处：《中国食品学报》2025年第1期93-102,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十四五”国家重点研发计划重点专项(2021YFD210020202,2021YFD210020404);福建省自然科学基金面上项目(2021J01835);福建省中青年教师教育科研项目(JAT200268);福建省种业创新与产业化项目(2021FJSCZY01)。

摘　　要：以鲢鱼肌球蛋白为原料,分别与壳聚糖、ι-卡拉胶、κ-卡拉胶和λ-卡拉胶复合,研究不同多糖添加量(0~1%)对肌球蛋白-多糖复合物结构和乳化性的影响。采用紫外-可见分光光度计、荧光光谱仪、傅里叶红外光谱仪、纳米粒度电位仪、接触角分析仪等分析多糖-肌球蛋白体系的结构特征和功能特性。结果表明,随多糖添加量的增加,肌球蛋白的浊度呈上升趋势,当多糖添加量为1.00%时,肌球蛋白-多糖复合物的浊度分别由0.22增加至0.30,0.28,0.34,0.40,表面疏水性也呈相同变化趋势。4种多糖均会使肌球蛋白中α-螺旋和β-折叠与β-转角之间发生不同程度转化。随着壳聚糖与λ-卡拉胶添加量的增多,肌球蛋白接触角分别从125.43和129.08减小至98.53和116.25,在κ-卡拉胶含量大于0.5%时,肌球蛋白接触角呈上升趋势。添加ι-卡拉胶肌球蛋白具有相同的变化趋势,表明肌球蛋白和多糖形成的大分子可能重排,导致内部的疏水区域发生改变。在4种多糖添加量为0.5%时,肌球蛋白的乳化稳定性较好,其中κ-卡拉胶更有利于肌球蛋白的乳化稳定性。结论:适量多糖可改善鲢鱼肌球蛋白乳化稳定性,为多糖-鲢鱼蛋白质复合乳化的应用提供理论基础。Silver carp(Hypophthalmichthys molitrix)was used as a raw material.The effects of four kinds of polysaccharide(0-1%)on the structure and emulsification properties of myosin-polysaccharide complexes were determined after the addition of chitosan,ι-carrageenan,κ-carrageenan andλ-carrageenan,respectively.Ultraviolet-visible spectrophotometer,fluorescence spectrometer,Fourier infrared spectrometer,nanoparticle zetasizer and contact Angle analyzer were used to analyze the structural and functional characteristics of myosin treated by four kinds of polysaccharides.The results showed that the turbidity increased with the increase of polysaccharide content.When the polysaccharide content was 1.00%,the turbidity of myosin-polysaccharide complexes after addition of chitosan,ι-carrageenan,κ-carrageenan andλ-carrageenan increased from 0.22 to 0.30,0.28,0.34 and 0.40,respectively,and the surface hydrophobicity also increased.Theα-helix andβ-sheet of myosin interconverted withβ-turn after treating with four kinds of polysaccharides.The contact angle of myosin decreased from 125.43 and 129.08 to 98.53 and 116.25,respectively,with the increase of chitosan andλ-carrageenan addition.Whenκ-carrageenan content was greater than 0.5%,the contact angle of myosin increased and the addition ofι-carrageenan possessed the same change trend,indicating that the macromolecules formed by myosin and polysaccharides might be rearranged to change the hydrophobic region in the interior.The emulsifying stability of myosin treated with four kinds of polysaccharides reached the peak at the content of 0.5%.Meanwhile,the emulsifying stability of myosin treated withκ-carrageenan was high compared to the others.These results indicate that proper amount of polysaccharide can improve the emulsification stability of silver carp myosin,providing a theoretical basis for the application of polysaccharide-myosin emulsions.

关 键 词：鲢鱼 肌球蛋白 多糖 蛋白结构 乳化性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]