摘要
为了提高金线鱼鱼皮抗冻蛋白的热稳定性,采用多孔变性淀粉对金线鱼鱼皮抗冻蛋白进行包埋,对其包埋工艺和热稳定性进行研究。分别研究多孔变性淀粉壁芯材比、包埋温度和包埋时间等对金线鱼鱼皮抗冻蛋白包埋率的影响,并对其热滞活性进行了测定。结果表明,多孔变性淀粉包埋金线鱼鱼皮抗冻蛋白的最佳工艺条件为:壁芯材比为30:1、包埋温度为39℃、包埋时间为120 min,在此条件下,包埋率可达(85.12±1.10)%。各因素对抗冻蛋白包埋率的影响程度大小依次为:包埋温度>壁芯材比>包埋时间;热稳定性分析表明,多孔变性淀粉对抗冻蛋白起到了保护作用,提高了抗冻蛋白的热稳定性。
In order to improve the thermal stability of antifreeze protein from the skin of Nemipterus virgatus, the porous modified starch was used to embed the antifreeze proteins. Then the embedding parameters were optimized and the thermal stability of antifreeze protein was analyzed. The effects of the ratio of wall material to core materials （W/C ratio）, embedding temperature and time on the embedding rate were investigated respectively. Moreover, the thermal hysteresis activity was determined. The results showed that the optimum embedding parameters were W/C ratio of 30：1, embedding temperature of 39℃, and embedding time of 120 rain. Under this condition, the embedding rate could be up to （85.12 ± 1.10）%. The effects of parameters on the embedding rate were in the order of embedding temperature 〉 W/C ratio 〉 embedding time. The thermal stability analysis showed that the antifreeze protein was protected by the porous modified starch effectively, which improved the thermal stability of antifreeze protein from skin of Nem＆terus virzatus.
出处
《中国农学通报》
2017年第32期113-120,共8页
Chinese Agricultural Science Bulletin
基金
福建农林大学国际科技合作与交流资助项目(KXGH17001)
福建农林大学横向科技项目"海洋天然抗冻蛋白的制备及在鱼糜制品中的应用项目立项可行性研究"(KH1600260)
福建省高等学校新世纪优秀人才支持计划"海洋功能蛋白因子的制备及其在高品质鱼糜制品加工中的应用"(JA14094)
福建省发改委产业技术联合创新专项项目"海洋天然活性抗冻肽的制备及其在高品质鱼糜制品中的应用"(闽财指[2015]779号)
福建省科技创新领军人才(KRC16002A)
关键词
金线鱼
鱼皮抗冻蛋白
多孔变性淀粉
包埋
热稳定性
Nerrtipterus virgatus
antifreeze protein from fish skin
porous modified starch
embedding
thermal stability
