摘要
以海湾扇贝柱为原料进行日光干燥,研究了扇贝柱在干制过程中蛋白质的变化对品质特性的影响。结果表明:干燥后,贝柱色泽暗黄,硬度、咀嚼性和胶黏性均显著增加(P<0.05);蛋白羰基含量增加了77.79%,巯基含量减少了59.29%;氨基酸总量整体呈上升趋势,以丝氨酸、甘氨酸、苏氨酸增长最明显,分别增长了67.7%、57.9%、31.2%。SDS-PAGE凝胶电泳显示蛋白质在干燥过程中发生显著降解;电镜结果表明,干燥后贝柱的肌纤维排列混乱,结构疏松。相关性分析显示,海湾扇贝柱的色泽与咀嚼性、胶黏性、氨基酸总量、羰基、巯基具有显著相关性,蛋白质的氧化降解会影响产品的品质特性。综上所述,蛋白质在干燥过程中发生的降解氧化对产品的品质特性有显著影响。研究结果可为提升海湾扇贝柱的干贝品质提供数据和技术支撑。
In order to study the effect of protein degradation and oxidation on the edible quality during drying process of scallops,bay scallops are used as raw material to dry in the sun.The results showed that the color of dried-scallops was dark yellow,and the hardness,chewiness and adhesiveness significantly increased(P<0.05).The carbonyl content of dried-scallops increased by 77.79%,the content of sulfhydryl groups decreased by 59.29%.The total content of amino acids showed an overall upward trend,particularly,the serine,glycine,and threonine increasing the most,which increased by 67.7%,57.9%,and 31.2%,respectively.The SDS-PAGE gel electrophoresis pattern showed that the protein was significantly degraded during the drying process,the electron microscope results showed that the muscle fibers of the shellfish was arranged chaotically and the structure was loose.Correlation analysis shows that the color of bay scallops was significantly correlated with chewiness,adhesiveness,total amino acid,carbonyl and sulfhydryl groups.The degree of protein degradation and oxidation affected the eating quality of the product.In conclusion,the degradation and oxidation of protein during the drying process can promote the edible quality of the product.The research results can provide data and technical support for improving the quality of scallops in bay scallops.
作者
吴紫茼
金婧彧
马亚娟
王佳荣
王阳阳
刘亚琼
王颉
WU Zitong;JIN Jingyu;MA Yajuan;WANG Jiarong;WANG Yangyang;LIU Yaqiong;WANG Jie(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China)
出处
《食品科技》
CAS
北大核心
2021年第10期115-121,共7页
Food Science and Technology
基金
国家重点研发计划项目(2018YFD0901004)。
