离子强度对南极磷虾肉保水性及其肌原纤维蛋白特性的影响  

Effects of Ionic Strength on Water-holding Capacity and Properties of Myofibrillar Protein of Antarctic Krill Meat

作　　者：刘晓芳 姜鹏飞[1] 杜晓平 傅宝尚 尚珊 祁立波[1] LIU Xiaofang;JIANG Pengfei;DU Xiaoping;FU Baoshang;SHANG Shan;QI Libo(School of Food Science and Technology,Dalian Polytechnic University,SKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Dalian 116034,China;Liao Yu Group Co.,Ltd.,Dalian 116000,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,辽宁大连116034 [2]辽渔集团有限责任公司,辽宁大连116000

出　　处：《食品工业科技》2025年第6期64-74,共11页Science and Technology of Food Industry

基　　金：国家自然科学基金(32022067)。

摘　　要：为改善南极磷虾虾肉水分易损失,质地较硬等问题,通过测定离心损失、水分分布、质构特性、肌原纤维断裂指数(Myofibril Fragmentation Index,MFI)、蛋白质表面疏水性、蛋白质组成和蛋白质二级结构等指标,研究不同离子强度的浸泡液(0.8、0.9、1.0、1.1 mol/L)和浸泡时间(1、2、4、6 h)对南极磷虾保水性和肌原纤维蛋白特性的影响。结果表明,随离子强度的增加,虾肉的蒸煮损失、离心损失和硬度先下降后升高,不易流动水增加,均显著优于对照组(P<0.05);在同一离子强度下,虾肉的保水效果在2 h达到最佳,相比对照组,1.0 mol/L浸泡液处理组的虾肉其弹性从0.76增加到0.98,硬度从241.99 g下降到102.66 g;且虾肉的肌原纤维断裂指数达到最大,为11.43;蛋白质表面疏水性从9.85μg下降到1.83μg。在2 h浸泡时间下,肌动蛋白含量和β-折叠相对含量随着离子强度的增加呈先升高后降低的趋势;过高的离子强度(1.1 mol/L)会使蛋白质出现不同程度的聚集,肌纤维组织破坏较为严重,不利于形成良好的保水效果。结合感官评定,离子强度1.0 mol/L、浸泡时间为2 h时能够改善南极磷虾的保水特性,可为南极磷虾虾肉的加工提供理论依据。To address the issues of fluid loss and tough texture in Antarctic krill meat,the impact of soaking times and solutions of varying ionic strengths(0.8,0.9,1.0,and 1.1 mol/L)on the properties of myofibrillar proteins(MPs)and waterholding capacity of Antarctic krill myofibrillar protein(1,2,4,and 6 h)was investigated in aspects of centrifugal loss,water distribution,hardness,myofibril fragmentation index(MFI),protein surface hydrophobicity,protein composition and protein secondary structure.Results demonstrated that with an increase in ionic strength,there was an initial decrease followed by an increase in cooking loss,centrifugal loss,and hardness,along with an increase in immobilized water content,superior to the control group(P<0.05).Under the same ionic strength conditions,the water-holding capacity of krill meat was demonstrated to be optimal after 2 h soaking.When the krill meat was immersed in a soaking solution with a concentration of 1.0 mol/L for 2 h,the springiness increased from 0.76 to 0.98,and the hardness reduced from 241.99 g to 102.66 g.The myofibril fragmentation index of krill meat was the highest,measuring 11.43.The protein surface hydrophobicity dropped from 9.85μg to 1.83μg.The protein content inβ-sheet structures exhibited an initial increase followed by a subsequent drop as the ionic strength increased after a 2 h immersion period.High ionic strength of 1.1 mol/L leads to excessive protein aggregation,resulting in severe damage to the muscle fiber tissue and negatively impacting its water-holding ability.Combined with sensory evaluation,the immersion solutions with ionic strength of 1.0 mol/L and soaking duration of 2 h improved the water-retentive capacity of Antarctic krill meat,establishing a theoretical guideline for Antarctic krill meat processing.

关 键 词：南极磷虾 离子强度 肌原纤维蛋白 蛋白质二级结构 保水性 

分 类 号：S985.2[农业科学—捕捞与储运]