超高压处理对养殖大黄鱼肉肌原纤维蛋白理化特性的影响
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摘要
目的研究超高压处理对养殖大黄鱼肌原纤维蛋白的理化特性的影响。方法经超高压处理后测量养殖大黄鱼肌原纤维蛋白的持水性、溶解性、表面疏水性和乳化性。结果超高压处理增大了肌原纤维蛋白的持水性、溶解性、表面疏水性和乳化性。当压力350 MPa,保压时间为10 min处理时持水性最高(3.17g/g pro),溴酚蓝结合量最高(21.033μg),乳化性活性(emulsifying activity,EAI)最高(46.42 m~2/g),均高于未处理组。经超高压处理后,肌原纤维蛋白的DSC的热焓值和变性温度发生改变。在300 MPa下改变保压时间时,在10 min保压时间内随着保压时间的增长,肌原纤维蛋白的持水性、溶解性、表面疏水性和乳化性逐步增加,而乳化稳定性则降低;DSC测定中加热使氢键断裂,蛋白质有序结构发生变化、随着保压时间进一步增长,肌原纤维蛋白的持水性、溶解性、表面疏水性和乳化性开始降低。结论超高压处理对养殖大黄鱼肌原纤维蛋白的理化特性有显著影响。
Objective To investigate the effects of ultra high pressure treatment on the physicochemical properties of myofibrillar proteins in cultured large yellow croaker. Methods The hydrophobicity, solubility,surface hydrophobicity and emulsification of myofibrillar proteins were measured by ultrahigh pressure treatment.Results The hydrophilic, solubility, surface hydrophobicity and emulsification of myofibrillar proteins were increased by ultra high pressure treatment. When the pressure was 350 MPa and the holding time was 10 min, the water holding capacity was the highest(3.1 7 g/g pro),bromophenol blue binding volumewas the highest(21.033 mu),and emulsifying activity(EAI) was the highest(46.42 m/g), which were all higher than those of untreated group.After ultra high pressure treatment, the heat enthalpy and dnaturation temperature of DSC of myofibrillar proteins were changed. When the holding time was changed at 300 MPa, the water retention, solubility, surface hydrophobicity and emulsification ofmyofibrillar proteins were increased gradually with the increase of holding time(10 min), and the stability of emulsification was decreased. In the determination of DSC, the hydrogen bond was rupturd and the ordered structure of protein was changed. With the further increase of the pressure maintaining time,the hydrophilicity, solubility, surface hydrophobicity and emulsification of myofibrin proteins were decreased.Conclusion The ultra high pressure treatment has a significant effect on the physicochemical properties of myofibrillar proteins of cultured large yellow croaker.
Objective To investigate the effects of ultra high pressure treatment on the physicochemical properties of myofibrillar proteins in cultured large yellow croaker. Methods The hydrophobicity, solubility,surface hydrophobicity and emulsification of myofibrillar proteins were measured by ultrahigh pressure treatment.Results The hydrophilic, solubility, surface hydrophobicity and emulsification of myofibrillar proteins were increased by ultra high pressure treatment. When the pressure was 350 MPa and the holding time was 10 min, the water holding capacity was the highest(3.1 7 g/g pro),bromophenol blue binding volumewas the highest(21.033 mu),and emulsifying activity(EAI) was the highest(46.42 m/g), which were all higher than those of untreated group.After ultra high pressure treatment, the heat enthalpy and dnaturation temperature of DSC of myofibrillar proteins were changed. When the holding time was changed at 300 MPa, the water retention, solubility, surface hydrophobicity and emulsification ofmyofibrillar proteins were increased gradually with the increase of holding time(10 min), and the stability of emulsification was decreased. In the determination of DSC, the hydrogen bond was rupturd and the ordered structure of protein was changed. With the further increase of the pressure maintaining time,the hydrophilicity, solubility, surface hydrophobicity and emulsification of myofibrin proteins were decreased.Conclusion The ultra high pressure treatment has a significant effect on the physicochemical properties of myofibrillar proteins of cultured large yellow croaker.
引文
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[11]郭丽萍.超高压结合热处理对猪肉蛋白质氧化、结构及特性的影响[D].绵阳:西南科技大学.2016.Guo LP.Effects of ultrahigh pressure combined heat treatment on protein oxidation,structure and characteristics of pork[D].Mianyang:Southwest University of Technology,2016.
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[13]郭宝彦,梁燕,周爱梅,等.超高压对罗非鱼肌动球蛋白物化特性的影响[J].现代食品科技,2015,31(6):259-263.Guo BY,Liang Y,Zhou AM,et al.Effects of ultra high pressure on the properties of tilapia actomyosin complexes[J].Mod Food Sci Technol,2015,31(6):259-263.
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[15]王中江,江连洲,魏冬旭,等.pH值对大豆分离蛋白构象及表面疏水性的影响[J].食品科学,2012,(2):47-51.WanG ZJ,Jiang LZ,Wei DX,et al.Effects of pH on the conformation and surface hydrophobicity of soybean protein isolate[J].Food Sci,2012,(2):47-51.
[16]邱春江.超高压处理对鲢鱼中关键酶与结构蛋白质构影响的研究[D].无锡:江南大学,2014.Qiu CJ.Study on the effects of ultrahigh pressure treatment on key enzymes and structural proteins in silver carp[D].Wuxi:Jiangnan University,2014.
[17]Chapleau N,Mangavel C,Compoint JP,et al.Effect of high-pressure processing on myofibrillar protein structure[J].J Sci Food Agric,2004,84(1):66-74.
[18]Lizarraga M,Pan L,Anon M,et al.Stability of concentrated emulsions measured by optical and rheological methods.Effect of processingconditions-l.whey protein concentrate[J].Food Hydrocolloid,2008,22(5):868-878.
[19]Korzeniowska M,C heung IWY,Li-Chan ECY,et al.Effects of fish protein hydrolysate and freeze-thaw treatment on physicochemical and gel properties of natural actomyosin from pacific cod[J].Food Chem,2013,138(6):1967-1975.
[20]陆海霞,张蕾,李学鹏,等.超高压处理对秘鲁鱿鱼肌原纤维蛋白凝胶特性的影响[J].中国水产科学,2010,17(5):1107-1114.Lu HX,Zhang L,Li XP,et al.Effects of ultra-high pressure treatment on the gel properties of myofibrillar protein of squid in Peru[J].J Fish Sci China,2010,17(5):1107-1114.
[21]杨华,陆森超,张慧恩,等.超高压处理对养殖大黄鱼风味及品质的影响[J].食品科学,2014,35(16):244-249.Yang H,Lu SC,Zhang HE,et al.Effects of ultra-high pressure treatment on the flavor and quality of cultured yellow croaker[J].Food Sci,2014,35(16):244-249.
[22]王志峰.超高压处理对牛骨骼肌G-肌动蛋白结构的影响[D].呼和浩特:内蒙古农业大学,2009.Wang ZF.Effects of UHP on G-actin structure in bovine skeletal muscle[D].Hohhot:Inner Mongolia Agricultural University,2009,
[23]胡飞华.梅鱼鱼糜超高压凝胶化工艺及凝胶机理的研究[D].杭州:浙江工商大学,2010.Hu FH.Study on the gelation process and gel mechanism of mygfish surimi[D].Hangzhou:Zhejiang Gongshang University,2010.
[24]付强.超高压处理对鲢鱼鱼糜品质特性的影响[D].上海:上海海洋大学,2015.Fu Q.Effect of ultra high pressure treatment on the quality of silver carp surimi[D].Shanghai:Shanghai Ocean University,2015.
[2]卢春霞.养殖大黄鱼脱脂脱腥工艺优化及其风味成分研究[D].杭州:浙江工商大学,2011.Lu CX.Study on the optimization and flavor components of the defatted and deodorization of cultured large yellow croaker[D].Hangzhou:Zhejiang Gongshang University,2011.
[3]刘家富.我国大黄鱼产业进展与发展趋势[C].第三届中国大黄鱼产业发展论坛文集,2015.Liu JF.The development and development trend of Chinese Pseudosciaena crocea industry[C].Third China large yellow croaker industry development forum collection,2015.
[4]Jiang X,Zhang Z,Cai H,et al.The effect of soybean trypsin inhibitor on the degradation of myofibrillar proteins by an endogenousserineproteinase of crucian carp[J].Food Chem,2006,94(4):498-503.
[5]Chin KB,Go MY,Xiong YL.Konjac flour improved textural and water retention properties of transglutaminase-mediated,heat-induced porcine myofibrillar protein gel:Effect of salt level and transglutaminase incubation[J].Meat Sci,2009,81(3):565-572.
[6]李强.草鱼冷藏过程中肌肉蛋白质的组成和理化特性变化研究[D].长沙:长沙理工大学,2013.Li Q.Grass carp refrigenator in the process of mascle protein composition and physicochemical property of the[D].Changsha:Changsha University of Science and Technology,2013.
[7]Benjakul S,Visessanguan W,Thongkaew C,et al.Comparative study on physiochemical changes of muscle proteins from some tropical fish during frozen storage[J].Food Research linternationalInt,2003,36:787-759.
[8]Chelh I,Gatellier P,Sant L,et al.A simplified procedure for myofibril hydrophobicity determination[J].Meat Sci,2006,74(4):681-683.
[9]Agyare K K,Addo K,Xiong Y L.Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH temperature and salt[J].Food Hydrocolloids,2009,23(1):72-81.
[10]雒莎莎.超高压处理对鳙鱼品质的影响[D].杭州:浙江大学,2012.Luo SS.Effects of ultrahigh pressure treatment on quality of Hypophthalmichthys nobilis Bighead Bighead Fish[D].Hangzhou:Zhejiang University.,2012.
[11]郭丽萍.超高压结合热处理对猪肉蛋白质氧化、结构及特性的影响[D].绵阳:西南科技大学.2016.Guo LP.Effects of ultrahigh pressure combined heat treatment on protein oxidation,structure and characteristics of pork[D].Mianyang:Southwest University of Technology,2016.
[12]Hultin H.Textural attributes of proteinaceous animal foods as influenced by reactions during food processing[J].Role Chem Qual Processed Food,1986,12:202-224.
[13]郭宝彦,梁燕,周爱梅,等.超高压对罗非鱼肌动球蛋白物化特性的影响[J].现代食品科技,2015,31(6):259-263.Guo BY,Liang Y,Zhou AM,et al.Effects of ultra high pressure on the properties of tilapia actomyosin complexes[J].Mod Food Sci Technol,2015,31(6):259-263.
[14]Ko WC,Hwang JS,Jao CL,et al.Denaturation of tilapia myosin fragments by high hydrostatic pressure[J].J Food Sci,2004,69(8):604-607.
[15]王中江,江连洲,魏冬旭,等.pH值对大豆分离蛋白构象及表面疏水性的影响[J].食品科学,2012,(2):47-51.WanG ZJ,Jiang LZ,Wei DX,et al.Effects of pH on the conformation and surface hydrophobicity of soybean protein isolate[J].Food Sci,2012,(2):47-51.
[16]邱春江.超高压处理对鲢鱼中关键酶与结构蛋白质构影响的研究[D].无锡:江南大学,2014.Qiu CJ.Study on the effects of ultrahigh pressure treatment on key enzymes and structural proteins in silver carp[D].Wuxi:Jiangnan University,2014.
[17]Chapleau N,Mangavel C,Compoint JP,et al.Effect of high-pressure processing on myofibrillar protein structure[J].J Sci Food Agric,2004,84(1):66-74.
[18]Lizarraga M,Pan L,Anon M,et al.Stability of concentrated emulsions measured by optical and rheological methods.Effect of processingconditions-l.whey protein concentrate[J].Food Hydrocolloid,2008,22(5):868-878.
[19]Korzeniowska M,C heung IWY,Li-Chan ECY,et al.Effects of fish protein hydrolysate and freeze-thaw treatment on physicochemical and gel properties of natural actomyosin from pacific cod[J].Food Chem,2013,138(6):1967-1975.
[20]陆海霞,张蕾,李学鹏,等.超高压处理对秘鲁鱿鱼肌原纤维蛋白凝胶特性的影响[J].中国水产科学,2010,17(5):1107-1114.Lu HX,Zhang L,Li XP,et al.Effects of ultra-high pressure treatment on the gel properties of myofibrillar protein of squid in Peru[J].J Fish Sci China,2010,17(5):1107-1114.
[21]杨华,陆森超,张慧恩,等.超高压处理对养殖大黄鱼风味及品质的影响[J].食品科学,2014,35(16):244-249.Yang H,Lu SC,Zhang HE,et al.Effects of ultra-high pressure treatment on the flavor and quality of cultured yellow croaker[J].Food Sci,2014,35(16):244-249.
[22]王志峰.超高压处理对牛骨骼肌G-肌动蛋白结构的影响[D].呼和浩特:内蒙古农业大学,2009.Wang ZF.Effects of UHP on G-actin structure in bovine skeletal muscle[D].Hohhot:Inner Mongolia Agricultural University,2009,
[23]胡飞华.梅鱼鱼糜超高压凝胶化工艺及凝胶机理的研究[D].杭州:浙江工商大学,2010.Hu FH.Study on the gelation process and gel mechanism of mygfish surimi[D].Hangzhou:Zhejiang Gongshang University,2010.
[24]付强.超高压处理对鲢鱼鱼糜品质特性的影响[D].上海:上海海洋大学,2015.Fu Q.Effect of ultra high pressure treatment on the quality of silver carp surimi[D].Shanghai:Shanghai Ocean University,2015.