鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控  

Chicken Skin Antifreeze Peptides:Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles

作　　者：蔡冬娜 都双 江文婷 卜帅 杨澳 汪少芸[1] 陈旭[1] 蔡茜茜[1] CAI Dongna;DU Shuang;JIANG Wenting;BU Shuai;YANG Ao;WANG Shaoyun;CHEN Xu;CAI Xixi(College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,China)

机构地区：[1]福州大学生物科学与工程学院,福建福州350108

出　　处：《食品科学》2025年第9期91-99,共9页Food Science

基　　金：福建省科技计划项目(2023N5014,2023S0053);福州大学贵重仪器设备开放测试基金资助项目(2025T034)。

摘　　要：本实验通过超声辅助酶解技术制备鸡皮蛋白抗冻肽(chicken skin antifreeze peptides,CsAFPs),研究CsAFPs对鸡肉糜稳定性的影响。结果表明,CsAFPs中85.88%为180~3000 Da的短肽,其亲水性强,且表现出良好的热滞活性和重结晶抑制活性,能够使体系的冰晶含量降低(26.03±0.40)%,玻璃化转变温度提高7.3℃。CsAFPs与鸡肉糜风味协调一致,添加质量分数2%的CsAFPs能够显著提升鸡肉糜的持水力,同时保持色泽稳定,展现出应用潜力。经过4次冻融循环后,添加2%CsAFPs的鸡肉糜凝胶保水能力、弹性、回复性的下降幅度均显著低于空白冻融组。多光谱技术分析表明CsAFPs能够防止蛋白质冷冻胁迫下的聚集变性,经过冻融循环后2%CsAFPs处理的肉糜中肌原纤维蛋白峰谷比值r比空白冻融组高。本研究有助于更好理解抗冻肽在冷冻肉糜中的保护机制,有望为肉糜提供一种有前景的低甜度、低热量的新型冷冻保护剂。This study assessed the effects of antifreeze peptides(CsAFPs)produced by enzymatical hydrolysis of chicken skin on chicken mince stability.CsAFPs,85.88%of which were short peptides(180–3000 Da),showed high hydrophilicity and strong thermal hysteresis activity and ice recrystallization inhibition activity,reducing the ice crystal content by(26.03±0.40)%and raising the glass transition temperature by 7.3℃.The flavor of CsAFPs was well coordinated with that of chicken mince and the addition of 2%CsAFPs enhanced the water-holding capacity of chicken mince without color change.After four freeze-thaw cycles,mince added with 2%CsAFPs showed less reductions in water-holding capacity,elasticity,and resilience than did the control group.Ultraviolet(UV)absorption and Fourier transform infrared spectroscopy(FTIR)indicated that CsAFPs could prevent the aggregation and denaturation of proteins under freezing stress.After freezethaw cycles,the r value of myofibrillar protein in the mince with 2%added CsAFPs was higher than the control group without CsAFPs.This study contributes to a better understanding of the protective mechanisms of CsAFPs in frozen meat and highlights that CsAFPs are promising novel low-sweetness and low-calorie cryoprotectants for meat products.

关 键 词：抗冻多肽 冻融循环 品质保护 肌原纤维蛋白 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]