摘要
本研究以罗非鱼糜为原料,研究聚葡萄糖对其冻融过程中解冻损失率、肌原纤维蛋白含量、肌原纤维蛋白Ca^(2+)-ATP酶活性的影响,通过低场核磁(LF-NMR)、扫描电镜(SEM)、傅里叶红外光谱(FTIR)研究聚葡萄糖对鱼糜水分分布、微观结构、蛋白质二级结构的影响,探讨其对鱼糜冻融稳定性的影响及其机制。结果表明:添加4%聚葡萄糖经过6次冻融循环后,鱼糜解冻损失率为6.93%、肌原纤维蛋白含量下降19.05%、Ca^(2+)-ATP酶活性下降了26.25%,均优于对照组(16.51%、43.46%、56.55%)。聚葡萄糖的加入能够抑制不易流动水向自由水的转化,从而减少鱼糜冻融过程中冰晶的生成。聚葡萄糖能够抑制冻融处理引起的肌原纤维蛋白结构改变,提高鱼糜冻融稳定性。因此,聚葡萄糖对罗非鱼鱼糜具有明显的冷冻保护作用,有望成为一种新型的鱼糜抗冻剂。
Tilapia surimi was used as raw material to investigate the effects of polydextrose on the thawing loss rate,myofibrillar protein content,and Ca^(2+)-ATPase activity during the freezing-thawing process,the effects of polydextrose on the water distribution,microstructure and the secondary structure of myofibrillar protein were determined by Low-field nuclear magnetic resonance(LF-NMR),scanning electron microscopy(SEM),and Fourier transform infrared spectroscopy(FT-IR)respectively.The results showed that addition of polydextrose had obvious protective effect on tilapia surimi.The thawing loss was 6.93%,MP content and Ca^(2+)-ATPase activity decreased by 19.05%and 26.25%with the addition of 4%polydextrose after 6 freeze-thaw cycles,better than the control group(16.51%、43.46%、56.55%).The addition of polydextrose could help inhibit the conversion of immobile water to free water,thereby reducing the formation of ice crystals during the freezing-thawing cycles of surimi.Polyglucose could inhibit the structural changes of myofibrillar protein caused by freezing-thawing treatment,thus improving the freezing-thawing stability of the surimi.Therefore,polydextrose exhibited significant cryoprotective effects on tilapia surimi and is expected to become a novel anti-freezing agent for surimi.
作者
杭瑜瑜
张铁涛
齐丹
胡亚芹
HANG Yuyu;ZHANG Tietao;QI Dan;HU Yaqin(College of Food Science and Engineering,Hainan Tropic Ocean University,Sanya 572022;Marine Food Engineering Technology Research Center of Hainan Province,Sanya 572022;Provincial and Ministerial Joint Innovation Center for Key Technology of Marine Food Deep Processing,Sanya 572022)
出处
《中国食品添加剂》
CAS
2024年第10期131-138,共8页
China Food Additives
基金
海南省自然科学基金(324RC527)
海南省自然科学基金(321RC590)
海南省自然科学基金创新团队项目(321CXTD1012)
热海院人才项目海洋鱼类蛋白质性质及加工适应研究(RHDRC202117)
海南省自然科学基金高层次人才项目(321RC588)。
关键词
聚葡萄糖
罗非鱼鱼糜
冻融稳定性
polydextrose
tilapia surimi
freezing-thawing stability
