棒状乳杆菌发酵秘鲁鱿鱼糜凝胶特性的变化及其形成机理
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摘要
为阐明棒状乳杆菌(Lactobacillus coryniformis)Lz153发酵秘鲁鱿鱼糜的凝胶形成机理,通过质构仪测定棒状乳杆菌Lz153发酵秘鲁鱿鱼糜凝胶特性,分析凝胶形成过程中离子键、氢键、疏水相互作用、二硫键及非二硫共价键的变化,并利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gelelectrophoresis,SDS-PAGE)方法观察肌原纤维蛋白变化情况。结果表明,棒状乳杆菌Lz153鱿鱼糜发酵24～36 h阶段凝胶特性最佳;离子键含量在发酵过程中呈逐渐减少趋势,氢键和疏水相互作用含量分别在发酵36 h和30 h达到最大值,二硫键和非二硫共价键含量随发酵时间延长而呈增加的趋势;氢键、疏水相互作用、二硫键和非二硫共价键是形成和维持凝胶网络的主要作用力。SDS-PAGE图谱显示,发酵后肌动蛋白和肌球蛋白重链均开始被降解,同时经发酵24 h后分子质量在100～135 kDa范围出现了新的盐溶性蛋白质条带,发酵至48 h也被降解。研究结果可为开发秘鲁鱿鱼为原料的乳酸菌发酵鱼糜制品加工提供参考依据。
The gel properties of giant squid surimi(Dosidicus gigas) fermented by Lactobacillus coryniformis Lz153 were determined by a texture analyzer. Changes in chemical forces including ionic bond, hydrogen bond, hydrophobic interaction,disulfide bond and non-disulfide covalent bond were examined during the gel formation process, and changes in myofibrillar protein were monitored by sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE). The aim of this study was to determine the mechanism of gel formation. The results showed that the best gel characteristics were achieved between24 and 36 h of fermentation. Ionic bond content decreased gradually during the fermentation process, and the contents of hydrogen bond and hydrophobic force reached the maximum values at 36 and 30 h, respectively. The contents of disulfide bond and non-disulfide covalent bond increased with the prolongation of fermentation time. Hydrogen bond, hydrophobic force, disulfide bond and non-disulfide covalent bond were the main driving forces for gel formation. SDS-PAGE showed that the myosin heavy chain and actin were degraded gradually during fermentation. Meanwhile, a new salt-soluble protein band within the range of 100–135 kDa appeared at 24 h and was gradually degraded till 48 h. Our results provide a basis for the production of lactic acid bacteria fermented surimi from giant squid muscle.
The gel properties of giant squid surimi(Dosidicus gigas) fermented by Lactobacillus coryniformis Lz153 were determined by a texture analyzer. Changes in chemical forces including ionic bond, hydrogen bond, hydrophobic interaction,disulfide bond and non-disulfide covalent bond were examined during the gel formation process, and changes in myofibrillar protein were monitored by sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE). The aim of this study was to determine the mechanism of gel formation. The results showed that the best gel characteristics were achieved between24 and 36 h of fermentation. Ionic bond content decreased gradually during the fermentation process, and the contents of hydrogen bond and hydrophobic force reached the maximum values at 36 and 30 h, respectively. The contents of disulfide bond and non-disulfide covalent bond increased with the prolongation of fermentation time. Hydrogen bond, hydrophobic force, disulfide bond and non-disulfide covalent bond were the main driving forces for gel formation. SDS-PAGE showed that the myosin heavy chain and actin were degraded gradually during fermentation. Meanwhile, a new salt-soluble protein band within the range of 100–135 kDa appeared at 24 h and was gradually degraded till 48 h. Our results provide a basis for the production of lactic acid bacteria fermented surimi from giant squid muscle.
引文
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[4]董志俭,李欢,李世伟,等.秘鲁鱿鱼烤制过程中的品质变化[J].食品工业科技, 2015, 36(1):81-85. DOI:10.13386/j.issn1002-0306.2015.01.009.
[5]杨立平,仪淑敏,李学鹏,等.秘鲁鱿鱼丝在加工过程中挥发性风味物质的变化规律[J].食品工业科技, 2015, 36(11):265-272.DOI:10.13386/j.issn1002-0306.2015.11.046.
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[11]陈正荣,蒋欣容,桑健,等.干酪乳杆菌发酵鱼糜工艺条件的研究[J].食品研究与开发, 2016, 37(8):116-119. DOI:10.3969/j.issn.1005-6521.2016.08.028.
[12]戴梦婕,许艳顺,姜启兴,等.戊糖片球菌产蛋白酶对发酵鲢鱼鱼糜凝胶性能的影响[J].食品与发酵工业, 2014, 40(6):17-21.DOI:10.13995/j.cnki.11-1802/ts.2014.06.017.
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[16]汪雨,王志耕,程华平,等.乳酸菌发酵对草鱼肉理化特性和蛋白质降解变化的影响[J].食品与发酵工业, 2011, 37(4):125-130.DOI:10.13995/j.cnki.11-1802/ts.2011.04.038.
[17]RIEBROYS,BENJAKULS,VISESSANGUANW,etal. Acid-inducedgelationofnaturalactomyosinfrom Atlanticcod(Gadusmorhua)and burbot(Lota lota)[J]. Food Hydrocolloids, 2009, 23(1):26-39. DOI:10.1016/j.foodhyd.2007.11.010.
[18]张庆峰,吴祖芳,翁佩芳,等.浙东腌冬瓜优势乳酸菌的分离及产酶特性分析[J].现代食品科技, 2016, 32(3):119-125. DOI:10.13982/j.mfst.1673-9078.2016.3.020.
[19]张楠林.综述生产鱼糜制品中漂洗的作用[J].海洋渔业,1986(6):286-288.
[20]GOMEZ-GUILLEN M C, BORDERIAS A J, MONTERO P. Chemicalinteractions of nonmuscle proteins in the network of Sardine(Sardinapilchardus)muscle gels[J]. LWT-Food Science and Technology, 1997,30(6):602-608.
[21]MONAHAN F J, GERMAN J B, KINSELLA J E. Effect of pH andtemperatureonproteinunfoldingandthiol/disulfideinterchangereactionsduringheat-inducedgelationofwheyproteins[J].Journalof Agricultural&Food Chemistry, 1995, 43(1):46-52. DOI:10.1021/jf00049a010.
[22]ELLMAN G L. Tissue sulfhydryl groups[J]. Archives of Biochemistry&Biophysics, 1959, 82(1):70.
[23]SEDLAKJ,LINDSAYRH.Estimationoftotal,protein-bound,and nonprotein sulfhydryl groups in tissue with Ellman’s reagent[J].AnalyticalBiochemistry,1968,25(1):192-205.DOI:10.1016/0003-2697(68)90092-4.
[24]BENJAKULS, VISESSANGUAN W,PECHARATS.Suwarigelproperties as affected by transglutaminase activator and inhibitors[J].Food Chemistry, 2004, 85(1):91-99.
[25]李娜,赵永强,李来好,等.冰藏过程中罗非鱼鱼片肌肉蛋白质变化[J].南方水产科学,2016,12(2):88-94.DOI:10.3969/j.issn.2095-0780.2016.02.013.
[26]王嵬,仪淑敏,李学鹏,等.鱼糜凝胶的形成机制及混合鱼糜研究进展[J].食品安全质量检测学报, 2016, 7(1):231-237.
[27]杨方.鱼肉内源酶对发酵鱼糜凝胶和抗氧化特性影响的研究[D].无锡:江南大学, 2016.
[28]张兴,杨玉玲,马云,等. pH对肌原纤维蛋白及其热诱导凝胶非共价键作用力与结构的影响[J].中国农业科学, 2017, 50(3):564-573.
[29]费英,韩敏义,杨凌寒,等.pH对肌原纤维蛋白二级结构及其热诱导凝胶特性的影响[J].中国农业科学, 2010, 43(1):164-170.DOI:10.3864/j.issn.0578-1752.2010.01.019.
[30]许艳顺.发酵鲢鱼鱼糜凝胶形成及其机理研究[D].无锡:江南大学,2010.
[31]刘海梅,熊善柏,谢笔钧,等.鲢鱼糜凝胶形成过程中化学作用力及蛋白质构象的变化[J].中国水产科学, 2008, 15(3):469-475.DOI:10.3321/j.issn:1005-8737.2008.03.013.
[32]胡永金.淡水鱼糜发酵及其凝胶形成机理研究[D].无锡:江南大学,2007.
[33]雷雨,夏文水,姜启兴,等.猪血浆蛋白对鲢鱼鱼糜品质的影响[J].食品工业科技,2014,35(14):103-106.DOI:10.13386/j.issn1002-0306.2014.14.014.
[2]王丽丽.鱿鱼足即食休闲风味食品研究初探[D].大连:大连海洋大学, 2014.
[3]陆海霞,张蕾,李学鹏,等.超高压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.
[4]董志俭,李欢,李世伟,等.秘鲁鱿鱼烤制过程中的品质变化[J].食品工业科技, 2015, 36(1):81-85. DOI:10.13386/j.issn1002-0306.2015.01.009.
[5]杨立平,仪淑敏,李学鹏,等.秘鲁鱿鱼丝在加工过程中挥发性风味物质的变化规律[J].食品工业科技, 2015, 36(11):265-272.DOI:10.13386/j.issn1002-0306.2015.11.046.
[6]茅宇虹,刘俊豪,杨文鸽,等.鱿鱼皮胶原蛋白的提取条件优化及其特性分析[J].核农学报, 2014, 28(3):459-466. DOI:10.11869/j.issn.100-8551.2014.03.0459.
[7]朱卫星.猪肉肌原纤维蛋白氧化及其凝胶特性的变化研究[D].长沙:湖南农业大学, 2012.
[8]JIN-HOJ,SE-WOOKO, YOUNG-MYOUNGK,etal.Changesin lactic acid bacteria of squid with low salt during fermentation[J].Korean Journal of Food Science&Technology, 1997, 29(6):1208-1212.
[9]黄乐丹,吴祖芳,张林楠,等.利用副干酪乳杆菌发酵风味鱿鱼制品条件研究[J].宁波大学学报(理工版), 2017, 30(3):6-11.DOI:10.3969/j.issn.1001-5132.2017.03.002.
[10]王乃富,李春阳,阎征,等.乳酸菌发酵对鳙鱼肉糜菌相与品质的影响[J].食品科学, 2011, 32(7):92-96.
[11]陈正荣,蒋欣容,桑健,等.干酪乳杆菌发酵鱼糜工艺条件的研究[J].食品研究与开发, 2016, 37(8):116-119. DOI:10.3969/j.issn.1005-6521.2016.08.028.
[12]戴梦婕,许艳顺,姜启兴,等.戊糖片球菌产蛋白酶对发酵鲢鱼鱼糜凝胶性能的影响[J].食品与发酵工业, 2014, 40(6):17-21.DOI:10.13995/j.cnki.11-1802/ts.2014.06.017.
[13]迟明旭,王帆,韩德权,等.发酵鱼肉香肠挥发性风味物质的研究[J].中国调味品,2013,38(12):36-41.DOI:10.3969/j.issn.1000-9973.2013.12.009.
[14]YOSHIKAWAS, ASANOK,OTAT,etal.GelatinizationofChumSalmonsurimibyfermentationwithlacticacidbacteria[J].NipponShokuhinKagakuKogakuKaishi,2011,41(10):719-723.DOI:10.3136/nskkk1962.41.719.
[15]赵德畅.乳酸菌发酵鱼肉制品的研制[D].上海:上海海洋大学, 2010.
[16]汪雨,王志耕,程华平,等.乳酸菌发酵对草鱼肉理化特性和蛋白质降解变化的影响[J].食品与发酵工业, 2011, 37(4):125-130.DOI:10.13995/j.cnki.11-1802/ts.2011.04.038.
[17]RIEBROYS,BENJAKULS,VISESSANGUANW,etal. Acid-inducedgelationofnaturalactomyosinfrom Atlanticcod(Gadusmorhua)and burbot(Lota lota)[J]. Food Hydrocolloids, 2009, 23(1):26-39. DOI:10.1016/j.foodhyd.2007.11.010.
[18]张庆峰,吴祖芳,翁佩芳,等.浙东腌冬瓜优势乳酸菌的分离及产酶特性分析[J].现代食品科技, 2016, 32(3):119-125. DOI:10.13982/j.mfst.1673-9078.2016.3.020.
[19]张楠林.综述生产鱼糜制品中漂洗的作用[J].海洋渔业,1986(6):286-288.
[20]GOMEZ-GUILLEN M C, BORDERIAS A J, MONTERO P. Chemicalinteractions of nonmuscle proteins in the network of Sardine(Sardinapilchardus)muscle gels[J]. LWT-Food Science and Technology, 1997,30(6):602-608.
[21]MONAHAN F J, GERMAN J B, KINSELLA J E. Effect of pH andtemperatureonproteinunfoldingandthiol/disulfideinterchangereactionsduringheat-inducedgelationofwheyproteins[J].Journalof Agricultural&Food Chemistry, 1995, 43(1):46-52. DOI:10.1021/jf00049a010.
[22]ELLMAN G L. Tissue sulfhydryl groups[J]. Archives of Biochemistry&Biophysics, 1959, 82(1):70.
[23]SEDLAKJ,LINDSAYRH.Estimationoftotal,protein-bound,and nonprotein sulfhydryl groups in tissue with Ellman’s reagent[J].AnalyticalBiochemistry,1968,25(1):192-205.DOI:10.1016/0003-2697(68)90092-4.
[24]BENJAKULS, VISESSANGUAN W,PECHARATS.Suwarigelproperties as affected by transglutaminase activator and inhibitors[J].Food Chemistry, 2004, 85(1):91-99.
[25]李娜,赵永强,李来好,等.冰藏过程中罗非鱼鱼片肌肉蛋白质变化[J].南方水产科学,2016,12(2):88-94.DOI:10.3969/j.issn.2095-0780.2016.02.013.
[26]王嵬,仪淑敏,李学鹏,等.鱼糜凝胶的形成机制及混合鱼糜研究进展[J].食品安全质量检测学报, 2016, 7(1):231-237.
[27]杨方.鱼肉内源酶对发酵鱼糜凝胶和抗氧化特性影响的研究[D].无锡:江南大学, 2016.
[28]张兴,杨玉玲,马云,等. pH对肌原纤维蛋白及其热诱导凝胶非共价键作用力与结构的影响[J].中国农业科学, 2017, 50(3):564-573.
[29]费英,韩敏义,杨凌寒,等.pH对肌原纤维蛋白二级结构及其热诱导凝胶特性的影响[J].中国农业科学, 2010, 43(1):164-170.DOI:10.3864/j.issn.0578-1752.2010.01.019.
[30]许艳顺.发酵鲢鱼鱼糜凝胶形成及其机理研究[D].无锡:江南大学,2010.
[31]刘海梅,熊善柏,谢笔钧,等.鲢鱼糜凝胶形成过程中化学作用力及蛋白质构象的变化[J].中国水产科学, 2008, 15(3):469-475.DOI:10.3321/j.issn:1005-8737.2008.03.013.
[32]胡永金.淡水鱼糜发酵及其凝胶形成机理研究[D].无锡:江南大学,2007.
[33]雷雨,夏文水,姜启兴,等.猪血浆蛋白对鲢鱼鱼糜品质的影响[J].食品工业科技,2014,35(14):103-106.DOI:10.13386/j.issn1002-0306.2014.14.014.