鲢鱼加工副产物酶解产物对冻融鱼糜肌原纤维蛋白性质的影响
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摘要
分析了鲢鱼加工副产物酶解产物对冻融鱼糜肌原纤维蛋白性质的影响。采用复合蛋白酶制备酶解产物,分别添加2%,6%的酶解产物(FPH-2%、FPH-6%)于鱼糜中,设置空白对照,冻融循环6次后,提取鱼糜中的肌原纤维蛋白并测定其性质。结果表明:两种添加量的酶解产物对冻融鱼糜中肌原纤维蛋白均具有良好的保护作用,其中,添加6%酶解产物的鱼糜冻融循环6次后,肌原纤维蛋白浓度和巯基含量降低最少且羰基含量较低,DSC和SDS-PAGE分析表明:6%酶解产物添加组中肌原纤维蛋白变性程度较低。本研究有助于明确该酶解产物对于鱼糜结构的作用,为鲢鱼加工业提供理论依据;同时能有效利用蛋白资源,提高水产加工产业的附加值。
Effects of hydrolysates from silver carp processing by-products on properties of myofibrillar protein in freeze-thawed surimi were studied. Protamex was used to prepare hydrolyzate. The hydrolyzate(FPH-2%, FPH-6%) was added to the surimi respectively and blank control was also set. The myofibrillar proteins in freeze-thawed surimi were extracted after six freeze-thawing cycles. The results indicated that the hydrolysate could protect myofibrillar proteins from abusement of freeze-thawing treatments. The decreasing rates of myofibrillar protein concentration and the total sulfydryl content were lowere in the FPH-6% group, and its carbonyl content was lower, either. DSC and SDS-PAGE analysis further demonstrated that FPH-6% could retard denaturation of myofibrillar proteins. The present study contributed to explicate the effects of the hydrolysate on surimi structure and provide a theoretical basis for silver carp processing.
Effects of hydrolysates from silver carp processing by-products on properties of myofibrillar protein in freeze-thawed surimi were studied. Protamex was used to prepare hydrolyzate. The hydrolyzate(FPH-2%, FPH-6%) was added to the surimi respectively and blank control was also set. The myofibrillar proteins in freeze-thawed surimi were extracted after six freeze-thawing cycles. The results indicated that the hydrolysate could protect myofibrillar proteins from abusement of freeze-thawing treatments. The decreasing rates of myofibrillar protein concentration and the total sulfydryl content were lowere in the FPH-6% group, and its carbonyl content was lower, either. DSC and SDS-PAGE analysis further demonstrated that FPH-6% could retard denaturation of myofibrillar proteins. The present study contributed to explicate the effects of the hydrolysate on surimi structure and provide a theoretical basis for silver carp processing.
引文
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[16]郭园园,孔保华.冷冻贮藏引起的鱼肉蛋白质变性及物理化学特性的变化[J].食品科学,2011,32(7):335-340.
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[19]李银,李侠,张春晖,等.羟自由基导致肉类肌原纤维蛋白氧化和凝胶性降低[J].农业工程学报,2013,29(12):286-292.
[20]郭园园,孔保华,夏秀芳,等.冷冻-解冻循环对鲤鱼肉物理化学特性的影响[J].食品科学,2011,32(13):125-130.
[21]WIRIYAPHAN C,CHITSOMBOON B,YONGSAWADIGUL J.Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts[J].Food Chemistry,2012,132(1):104-111.
[22]吕卫金,赵进,汪金林,等.茶多酚延缓冷藏大黄鱼肌原纤维蛋白变性降解机理研究[J].中国食品学报,2014,14(1):60-67.
[23]LAMETSCH R,ROEPSTORFF P,M覫LLER H S,et al.Identification of myofibrillar substrates forμ-calpain[J].Meat Science,2004,68(4):515-521.
[24]MIGNINO L A,PAREDI M E.Physico-chemical and functional properties of myofibrillar proteins from different species of molluscs[J].LWT-Food Science and Technology,2006,39(1):35-42.
[2]王玲娣.大豆蛋白改善鲢鱼肌原纤维蛋白功能特性的研究[D].天津:天津商业大学,2012.
[3]武贤壮.鲢鱼肉蛋白的酶解及产物特性研究[D].武汉:华中农业大学,2009.
[4]金庆华,李桂玲.中国鲢鱼营养成分的研究[J].食品科学,1998,19(8):41-43.
[5]孔保华,耿欣,刁新平.鲢鱼肉的营养及理化特性的研究[J].渔业现代化,2002,4(4):33-35.
[6]尤娟.鲢鱼鱼肉蛋白抗氧化肽的制备及其糖基化产物功能特性的研究[D].北京:中国农业大学,2014.
[7]李向红,刘忠祥,邓海萍,等.鲢鱼酶解产物在冷冻鱼糜中的抗冻性能研究[J].食品与机械,2015,31(3):125-130.
[8]闫静芳,张丽娟,颜智勇,等.白鲢鱼头蛋白酶解工艺研究[J].食品工业科技,2016,37(6):221-224,228.
[9]杨京梅,夏文水.大宗淡水鱼类原料特性比较分析[J].食品科学,2012,33(7):51-54.
[10]方竞.鱼肉蛋白质冷冻变性机理、测定方法及防止措施[J].渔业研究,2001,90(3):67-71.
[11]DYER W J.Protein denaturation in frozen and stored fish[J].Journal of Food Science,2010,16(1/6):522-527.
[12]李向红,陈志军,刘永乐,等.鲢鱼酶解产物分子质量组成与抗氧化性[J].食品科学,2013,34(17):28-32.
[13]XIONG G,WEI C,YE L,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.
[14]LEVINE R L,GARLAND D,OLIVER C N,et al.Determination of carbonyl content in oxidatively modified proteins[J].Methods in Enzymology,1990,186(1):464.
[15]赵冰,张顺亮,李素,等.脂肪氧化对肌原纤维蛋白氧化及其结构和功能性质的影响[J].食品科学,2017,38(21):30-37.
[16]郭园园,孔保华.冷冻贮藏引起的鱼肉蛋白质变性及物理化学特性的变化[J].食品科学,2011,32(7):335-340.
[17]曾名勇,黄海,李八方.鲫鱼(Carassius auratus)肌原纤维蛋白生化特性在冻藏过程中的变化[J].中国海洋大学学报(自然科学版),2003,33(2):192-198.
[18]ZHANG P,OMAYE S T.β-Carotene and protein oxidation:effects of ascorbic acid andα-tocopherol[J].Toxicology,2000,146(1):37-47.
[19]李银,李侠,张春晖,等.羟自由基导致肉类肌原纤维蛋白氧化和凝胶性降低[J].农业工程学报,2013,29(12):286-292.
[20]郭园园,孔保华,夏秀芳,等.冷冻-解冻循环对鲤鱼肉物理化学特性的影响[J].食品科学,2011,32(13):125-130.
[21]WIRIYAPHAN C,CHITSOMBOON B,YONGSAWADIGUL J.Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts[J].Food Chemistry,2012,132(1):104-111.
[22]吕卫金,赵进,汪金林,等.茶多酚延缓冷藏大黄鱼肌原纤维蛋白变性降解机理研究[J].中国食品学报,2014,14(1):60-67.
[23]LAMETSCH R,ROEPSTORFF P,M覫LLER H S,et al.Identification of myofibrillar substrates forμ-calpain[J].Meat Science,2004,68(4):515-521.
[24]MIGNINO L A,PAREDI M E.Physico-chemical and functional properties of myofibrillar proteins from different species of molluscs[J].LWT-Food Science and Technology,2006,39(1):35-42.