菊粉对冻藏鲢鱼鱼糜肌原纤维蛋白抗冻性的影响
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摘要
研究菊粉对冻藏鲢鱼鱼糜肌原纤维蛋白抗冻性的影响,对鲢鱼鱼糜盐溶性蛋白含量、肌原纤维蛋白的Ca~(2+)-ATPase活性、总巯基含量、活性巯基含量、表面疏水性进行分析。结果表明,在-18℃条件下冻藏5周后,菊粉可以抑制鲢鱼糜肌原纤维蛋白的冷冻变性,盐溶性蛋白含量、肌原纤维蛋白的Ca~(2+)-ATPase活性、总巯基含量、活性巯基含量的下降趋势和表面疏水性的增加趋势均得到抑制,其中1.5%菊粉的抗冻效果优于其他实验组且与商业抗冻剂接近。研究结果为开发热量和甜度较低的抗冻剂提供一定的理论依据。
In order to study the effect of inulin on the cryoprotection of myofibrillar protein from silver carp surimi during frozen storage, salt extractable protein content, Ca~(2+)-ATPase activity, total sulfhydryl content, surface-reactive sulfhydryl content and surface hydrophobicity were analyzed. The results showed that inulin could inhibit the denaturation of myofibrillar protein as evidenced by the smaller decrease in salt extractable protein content, Ca~(2+)-ATPase activity, total sulfhydryl content and surface-reactive sulfhydryl content as well as the smaller increase in surface hydrophobicity after5 weeks of storage at-18 ℃. The cryoprotective effect of 1.5% inulin was better than that of any other experimental groups and close to commercial cryoprotectant. This study has provided a theoretical basis for the development of low-calorie cryoprotectant.
In order to study the effect of inulin on the cryoprotection of myofibrillar protein from silver carp surimi during frozen storage, salt extractable protein content, Ca~(2+)-ATPase activity, total sulfhydryl content, surface-reactive sulfhydryl content and surface hydrophobicity were analyzed. The results showed that inulin could inhibit the denaturation of myofibrillar protein as evidenced by the smaller decrease in salt extractable protein content, Ca~(2+)-ATPase activity, total sulfhydryl content and surface-reactive sulfhydryl content as well as the smaller increase in surface hydrophobicity after5 weeks of storage at-18 ℃. The cryoprotective effect of 1.5% inulin was better than that of any other experimental groups and close to commercial cryoprotectant. This study has provided a theoretical basis for the development of low-calorie cryoprotectant.
引文
[1]农业部渔业渔政管理局.中国渔业统计年鉴[M].北京:中国农业出版社,2016.
[2]朱瑞麒.淡水鱼鱼糜制品质量影响因素及其冷冻工艺优化[D].哈尔滨:东北农业大学,2015.
[3]姜晴晴.冻融过程中带鱼脂肪和蛋白氧化及其对肌肉品质影响的研究[D].杭州:浙江大学,2015.
[4]邵颖,姚洁玉,江杨阳,等.抗冻剂对鱼肉蛋白质冷冻变性的保护作用[J].食品科学,2018,39(7):291-297.DOI:10.7506/spkx1002-6630-201807043.
[5]苏赵,胡强,李树红,等.海藻糖对草鱼鱼糜冻藏品质的影响[J].食品与机械,2017(7):139-144.DOI:10.13652/j.issn.1003-5788.2017.07.031.
[6]曲楠,曾名湧,董士远.海藻糖对罗非鱼糜及蛋白抗冻作用的研究[J].肉类研究,2010,24(1):79-82.DOI:10.3969/j.issn.1001-8123.2010.01.021.
[7]陈兴都,陈庆安,翟丹云,等.菊粉果聚糖的保健功能及应用价值[J].中国酿造,2018,37(1):21-24.DOI:10.11882/j.issn.0254-5071.2018.01.005.
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[10]AKALIN A S,KARAG?ZLüC,üNAL G.Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin[J].European Food Research and Technology,2008,227(3):889-895.DOI:10.1007/s00217-007-0800-z.
[11]ELNAGAR G,CLOWES G,TUDORICA C M,et al.Rheological quality and stability of yog-ice cream with added inulin[J].International Journal of Dairy Technology,2002,55(2):89-93.DOI:10.1046/j.1471-0307.2002.00042.x.
[12]张泽生,王婧宜,王馨,等.保加利亚乳杆菌冷冻干燥保护剂的筛选[J].食品工业,2011(6):48-50.
[13]TEE E T,SIOW L F.Physical and sensory properties of frozen Spanish mackerel(Scomberomorus guttatus)fish balls added with cryoprotectants[J].Food&Bioprocess Technology,2014,7(12):3442-3454.DOI:10.1007/s11947-014-1348-0.
[14]KUNIHIKO K,UOUNGJE C,YOSHIOKA T,et al.Thermal denaturation and autolysis profiles of my myofibrillar proteins of mantle muscle of jumbo squid Docidicus gigas[J].Fisheries Science,2003,69(1):204-209.
[15]XIONG G Q,CHENG W,YE L X,et al.Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp(Ctenopharyngodon idella)[J].Food Chemistry,2009,116(2):413-418.DOI:10.1016/j.foodchem.2009.02.056.
[16]ZHOU A M,LIN L Y,LIANG Y,et al.Physicochemical properties of natural actomyosin from threadfin bream(Nemipterus spp.)induced by high hydrostatic pressure[J].Food Chemistry,2014,156:402-407.DOI:10.1016/j.foodchem.2014.02.013.
[17]BENJAKUL S,SEYMOUR T A,MORRISSEY M T,et al.Physicochemical changes in Pacific whiting muscle proteins during iced storage[J].Journal of Food Science,1997,62(4):729-733.DOI:10.1111/j.1365-2621.1997.tb15445.x.
[18]AUH J H,LEE H G,KIM J W,et al.Highly concentrated branched oligosaccharides as cryoprotectant for surimi[J].Journal of Food Science,1999,64(3):418-422.DOI:10.1111/j.1365-2621.1999.tb15055.x.
[19]BENJAKUL S,BAUER F.Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles[J].Journal of the Science of Food and Agriculture,2000,80(8):1143-1150.DOI:10.1002/1097-0010(200006)80:8<1143::AID-JSFA610>3.0.CO;2-C.
[20]CARPENTER J F,IZUTSU K,RANDOLPH T W.Freezing-and drying-induced perturbations of protein structure and mechanisms of protein protection by stabilizing additives[M]//Freeze-drying/lyophilization of pharmaceutical and biological products.Boca Raton:CRC Press,2004:167-197.DOI:10.1201/9780203021323.ch5.
[21]米顺利,石君连,王双龙,等.两种抗冻剂对罗非鱼鱼糜的凝胶性及抗冻性的影响[J].食品科技,2012,33(3):159-162.DOI:10.13684/j.cnki.spkj.2012.03.061.
[22]ZHOU A M,BENJAKUL S,PAN K,et al.Cryoprotective effects of trehalose and sodium lactate on tilapia(Sarotherodon nilotica)surimi during frozen storage[J].Food Chemistry,2006,96(1):96-103.DOI:10.1016/j.foodchem.2005.02.013.
[23]BENJAKUL S,VISESSANGUAN W,TUEKSUBAN J.Changes in physico-chemical properties and gel-forming ability of lizardfish(Saurida tumbil)during post-mortem storage in ice[J].Food Chemistry,2003,80(4):535-544.DOI:10.1016/S0308-8146(02)00339-4.
[24]薛勇.鳙鱼鱼糜抗冻变性剂及土腥味脱除方法的研究[D].青岛:中国海洋大学,2006.
[25]刘安军,尹诗,郑捷,等.聚葡萄糖对冻藏鳙鱼鱼糜抗冻作用的研究[J].现代食品科技,2011,27(10):1179-1182.DOI:10.13982/j.mfst.1673-9078.2011.10.018.
[26]吴海潇,张宾,史周荣,等.卡拉胶寡糖对冷冻南美白对虾的抗冻保水作用[J].食品科学,2017,38(7):260-265.DOI:10.7506/spkx1002-6630-201707041.
[27]SULTANBAWA Y,LI-CHAN E C Y.Structural changes in natural actomyosin and surimi from ling cod(Ophiodon elongatus)during frozen storage in the absence or presence of cryoprotectants[J].Journal of Agricultural and Food Chemistry,2001,49(10):4716-4725.DOI:10.1021/jf001281x.
[28]KIELLEY W W,BRADLEY L B.The relationship between sulfhydryl groups and the activation of myosin adenosinetriphosphatase[J].Journal of Biological Chemistry,1956,218(2):653-659.
[29]XIA X F,KONG B H,LIU Q,et al.Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles[J].Meat Science,2009,83(2):239-245.DOI:10.1016/j.meatsci.2009.05.003.
[30]王宁,李亮,李敏,等.海藻糖、山梨糖醇、柠檬酸钠对大黄花鱼肌原蛋白抗冷冻变性的影响[J].食品工业科技,2017,38(18):232-236.DOI:10.13386/j.issn1002-0306.2017.18.044.
[31]NOPIANTI R,HUDA N,NORYATI I,et al.Cryoprotective effect of low-sweetness additives on protein denaturation of threadfin bream surimi(Nemipterus spp.)during frozen storage[J].CyTA-Journal of Food,2012,10(3):243-250.DOI:10.1080/19476337.2011.639033.
[32]鲁耀彬,熊光权,李新,等.葡聚糖延缓草鱼肌原纤维蛋白冷冻变性的机理分析[J].食品科学,2016,37(10):289-294.DOI:10.7506/spkx1002-6630-201610049.
[33]BENJAKUL S,VISESSANGUAN W,THONGKAEW C,et al.Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage[J].Food Research International,2003,36(8):787-795.DOI:10.1016/S0963-9969(03)00073-5.
[34]SANTE-LHOUTELLIER V,AUBRY L,GATELLIER P.Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins[J].Journal of Agriculture and Food Chemistry,2007,55(13):5343-5348.DOI:10.1021/jf070252k.
[35]周爱梅,龚翠,曹环,等.几种新型抗冻剂对鲮鱼鱼糜蛋白抗冻效果研究[J].食品工业科技,2010,31(11):318-320.DOI:10.13386/j.issn1002-0306.2010.11.067.
[36]张艳,王圣开.鱼肉蛋白质冷冻变性及抗冻剂的研究进展[J].肉类研究,2008,22(12):11-14.DOI:10.3969/j.issn.1001-8123.2008.12.006.
[37]张娅楠,赵利,刘华,等.水产品的冷冻变性及鱼糜抗冻剂研究进展[J].河南工业大学学报(自然科学版),2011,32(6):88-92.DOI:10.16433/j.cnki.issn1673-2383.2011.06.019.
[2]朱瑞麒.淡水鱼鱼糜制品质量影响因素及其冷冻工艺优化[D].哈尔滨:东北农业大学,2015.
[3]姜晴晴.冻融过程中带鱼脂肪和蛋白氧化及其对肌肉品质影响的研究[D].杭州:浙江大学,2015.
[4]邵颖,姚洁玉,江杨阳,等.抗冻剂对鱼肉蛋白质冷冻变性的保护作用[J].食品科学,2018,39(7):291-297.DOI:10.7506/spkx1002-6630-201807043.
[5]苏赵,胡强,李树红,等.海藻糖对草鱼鱼糜冻藏品质的影响[J].食品与机械,2017(7):139-144.DOI:10.13652/j.issn.1003-5788.2017.07.031.
[6]曲楠,曾名湧,董士远.海藻糖对罗非鱼糜及蛋白抗冻作用的研究[J].肉类研究,2010,24(1):79-82.DOI:10.3969/j.issn.1001-8123.2010.01.021.
[7]陈兴都,陈庆安,翟丹云,等.菊粉果聚糖的保健功能及应用价值[J].中国酿造,2018,37(1):21-24.DOI:10.11882/j.issn.0254-5071.2018.01.005.
[8]SHOAIB M,SHEHZAD A,OMAR M,et al.Inulin:properties,health benefits and food applications[J].Carbohydrate Polymers,2016,147:444-454.DOI:10.1016/j.carbpol.2016.04.020.
[9]FRANCK A.Inulin[M]//STEPHEN A M,PHILLIPS G O.Food polysaccharides and their applications.Boca Raton:CRC Press,2016:349-396.DOI:10.1201/9781420015164.
[10]AKALIN A S,KARAG?ZLüC,üNAL G.Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin[J].European Food Research and Technology,2008,227(3):889-895.DOI:10.1007/s00217-007-0800-z.
[11]ELNAGAR G,CLOWES G,TUDORICA C M,et al.Rheological quality and stability of yog-ice cream with added inulin[J].International Journal of Dairy Technology,2002,55(2):89-93.DOI:10.1046/j.1471-0307.2002.00042.x.
[12]张泽生,王婧宜,王馨,等.保加利亚乳杆菌冷冻干燥保护剂的筛选[J].食品工业,2011(6):48-50.
[13]TEE E T,SIOW L F.Physical and sensory properties of frozen Spanish mackerel(Scomberomorus guttatus)fish balls added with cryoprotectants[J].Food&Bioprocess Technology,2014,7(12):3442-3454.DOI:10.1007/s11947-014-1348-0.
[14]KUNIHIKO K,UOUNGJE C,YOSHIOKA T,et al.Thermal denaturation and autolysis profiles of my myofibrillar proteins of mantle muscle of jumbo squid Docidicus gigas[J].Fisheries Science,2003,69(1):204-209.
[15]XIONG G Q,CHENG W,YE L X,et al.Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp(Ctenopharyngodon idella)[J].Food Chemistry,2009,116(2):413-418.DOI:10.1016/j.foodchem.2009.02.056.
[16]ZHOU A M,LIN L Y,LIANG Y,et al.Physicochemical properties of natural actomyosin from threadfin bream(Nemipterus spp.)induced by high hydrostatic pressure[J].Food Chemistry,2014,156:402-407.DOI:10.1016/j.foodchem.2014.02.013.
[17]BENJAKUL S,SEYMOUR T A,MORRISSEY M T,et al.Physicochemical changes in Pacific whiting muscle proteins during iced storage[J].Journal of Food Science,1997,62(4):729-733.DOI:10.1111/j.1365-2621.1997.tb15445.x.
[18]AUH J H,LEE H G,KIM J W,et al.Highly concentrated branched oligosaccharides as cryoprotectant for surimi[J].Journal of Food Science,1999,64(3):418-422.DOI:10.1111/j.1365-2621.1999.tb15055.x.
[19]BENJAKUL S,BAUER F.Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles[J].Journal of the Science of Food and Agriculture,2000,80(8):1143-1150.DOI:10.1002/1097-0010(200006)80:8<1143::AID-JSFA610>3.0.CO;2-C.
[20]CARPENTER J F,IZUTSU K,RANDOLPH T W.Freezing-and drying-induced perturbations of protein structure and mechanisms of protein protection by stabilizing additives[M]//Freeze-drying/lyophilization of pharmaceutical and biological products.Boca Raton:CRC Press,2004:167-197.DOI:10.1201/9780203021323.ch5.
[21]米顺利,石君连,王双龙,等.两种抗冻剂对罗非鱼鱼糜的凝胶性及抗冻性的影响[J].食品科技,2012,33(3):159-162.DOI:10.13684/j.cnki.spkj.2012.03.061.
[22]ZHOU A M,BENJAKUL S,PAN K,et al.Cryoprotective effects of trehalose and sodium lactate on tilapia(Sarotherodon nilotica)surimi during frozen storage[J].Food Chemistry,2006,96(1):96-103.DOI:10.1016/j.foodchem.2005.02.013.
[23]BENJAKUL S,VISESSANGUAN W,TUEKSUBAN J.Changes in physico-chemical properties and gel-forming ability of lizardfish(Saurida tumbil)during post-mortem storage in ice[J].Food Chemistry,2003,80(4):535-544.DOI:10.1016/S0308-8146(02)00339-4.
[24]薛勇.鳙鱼鱼糜抗冻变性剂及土腥味脱除方法的研究[D].青岛:中国海洋大学,2006.
[25]刘安军,尹诗,郑捷,等.聚葡萄糖对冻藏鳙鱼鱼糜抗冻作用的研究[J].现代食品科技,2011,27(10):1179-1182.DOI:10.13982/j.mfst.1673-9078.2011.10.018.
[26]吴海潇,张宾,史周荣,等.卡拉胶寡糖对冷冻南美白对虾的抗冻保水作用[J].食品科学,2017,38(7):260-265.DOI:10.7506/spkx1002-6630-201707041.
[27]SULTANBAWA Y,LI-CHAN E C Y.Structural changes in natural actomyosin and surimi from ling cod(Ophiodon elongatus)during frozen storage in the absence or presence of cryoprotectants[J].Journal of Agricultural and Food Chemistry,2001,49(10):4716-4725.DOI:10.1021/jf001281x.
[28]KIELLEY W W,BRADLEY L B.The relationship between sulfhydryl groups and the activation of myosin adenosinetriphosphatase[J].Journal of Biological Chemistry,1956,218(2):653-659.
[29]XIA X F,KONG B H,LIU Q,et al.Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles[J].Meat Science,2009,83(2):239-245.DOI:10.1016/j.meatsci.2009.05.003.
[30]王宁,李亮,李敏,等.海藻糖、山梨糖醇、柠檬酸钠对大黄花鱼肌原蛋白抗冷冻变性的影响[J].食品工业科技,2017,38(18):232-236.DOI:10.13386/j.issn1002-0306.2017.18.044.
[31]NOPIANTI R,HUDA N,NORYATI I,et al.Cryoprotective effect of low-sweetness additives on protein denaturation of threadfin bream surimi(Nemipterus spp.)during frozen storage[J].CyTA-Journal of Food,2012,10(3):243-250.DOI:10.1080/19476337.2011.639033.
[32]鲁耀彬,熊光权,李新,等.葡聚糖延缓草鱼肌原纤维蛋白冷冻变性的机理分析[J].食品科学,2016,37(10):289-294.DOI:10.7506/spkx1002-6630-201610049.
[33]BENJAKUL S,VISESSANGUAN W,THONGKAEW C,et al.Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage[J].Food Research International,2003,36(8):787-795.DOI:10.1016/S0963-9969(03)00073-5.
[34]SANTE-LHOUTELLIER V,AUBRY L,GATELLIER P.Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins[J].Journal of Agriculture and Food Chemistry,2007,55(13):5343-5348.DOI:10.1021/jf070252k.
[35]周爱梅,龚翠,曹环,等.几种新型抗冻剂对鲮鱼鱼糜蛋白抗冻效果研究[J].食品工业科技,2010,31(11):318-320.DOI:10.13386/j.issn1002-0306.2010.11.067.
[36]张艳,王圣开.鱼肉蛋白质冷冻变性及抗冻剂的研究进展[J].肉类研究,2008,22(12):11-14.DOI:10.3969/j.issn.1001-8123.2008.12.006.
[37]张娅楠,赵利,刘华,等.水产品的冷冻变性及鱼糜抗冻剂研究进展[J].河南工业大学学报(自然科学版),2011,32(6):88-92.DOI:10.16433/j.cnki.issn1673-2383.2011.06.019.