单宁酸对鸢乌贼肌原纤维蛋白膜性能的影响
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摘要
采用葡聚糖接枝的肌原纤维蛋白,以及酸、碱提取等电点沉淀方法提取的鸢乌贼(Symplectoteuthis oualaniensis)蛋白为原料,分别制得酸提、碱提、糖基化肌原纤维蛋白膜,研究不同浓度的单宁酸对蛋白膜物理性能的影响。结果表明:接枝反应后肌原纤维蛋白中自由氨基含量明显降低。成膜液中的自由氨基和巯基的含量随单宁酸添加量增大而显著降低(P<0.05)。3种蛋白膜中,糖基化蛋白膜含水量最低,同时具有较高的水溶性和机械强度。在碱性环境下由于单宁酸氧化交联导致蛋白膜颜色明显变深,表面粗糙度增大。此外,单宁酸的引入使得蛋白膜的拉伸强度增加,而断裂伸长率降低。其中,添加1%的单宁酸的糖基化蛋白具有较高的膜拉伸强度和断裂伸长率,分别为1.26 MPa和118%,同时具有较低的水蒸气透过率。此研究对鸢乌贼蛋白用于可食用包装膜的制备以及延长食品货架期具有重要意义。
Glycosylated squid(Symplectoteuthis oualaniensis) myofibrillar protein with dextran and acid-and alkaliextracted squid proteins were applied to prepare biodegradablefilms. The effect of adding different concentrations of tannic acid(TA) on the physical properties of these films was evaluated. The results showed that glycosylated protein had the lowest free amino group content. TA incorporation significantly reduced the free amino group and--SH content of protein solutions(P < 0.05). Film formed by glycosylated protein had the lowest moisture content, higher water solubility and better mechanical properties. Thefilm exhibited a yellower color and rougher surface due to TA cross-linking under alkaline pH condition. In addition, TA led to higherfilm tensile strength but lower elongation at break. Among the samples, glycosylated protein-based film with 1% TA had both higher tensile strength and higher elongation at break, which were 1.26 MPa and 118%, respectively. Meanwhile it also had lower water vapor permeability. This study has important implication for exploring squid protein as packagingfilms to extend the shelf-life of foods.
Glycosylated squid(Symplectoteuthis oualaniensis) myofibrillar protein with dextran and acid-and alkaliextracted squid proteins were applied to prepare biodegradablefilms. The effect of adding different concentrations of tannic acid(TA) on the physical properties of these films was evaluated. The results showed that glycosylated protein had the lowest free amino group content. TA incorporation significantly reduced the free amino group and--SH content of protein solutions(P < 0.05). Film formed by glycosylated protein had the lowest moisture content, higher water solubility and better mechanical properties. Thefilm exhibited a yellower color and rougher surface due to TA cross-linking under alkaline pH condition. In addition, TA led to higherfilm tensile strength but lower elongation at break. Among the samples, glycosylated protein-based film with 1% TA had both higher tensile strength and higher elongation at break, which were 1.26 MPa and 118%, respectively. Meanwhile it also had lower water vapor permeability. This study has important implication for exploring squid protein as packagingfilms to extend the shelf-life of foods.
引文
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[23]RATTAYA S,BENJAKUL S,PRODPRAN T.Properties of fish skin gelatin film incorporated with seaweed extract[J].Journal of Food Engineering,2009,95(1):151-157.DOI:10.1016/j.jfoodeng.2009.04.022.
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[25]GONTARD N,GUILBERT S,CUQ J L.Edible wheat gluten films:influence of the main process variables on film properties using response surface methodology[J].Journal of Food Science,1992,57(1):190-195.DOI:10.1111/j.1365-2621.1992.tb05453.x.
[26]LI J H,MIAO J,WU J L,et al.Preparation and characterization of active gelatin-based films incorporated with natural antioxidants[J].Food Hydrocolloids,2014,37:166-173.DOI:10.1016/j.foodhyd.2013.10.015.
[27]ARFAT Y A,BENJAKUL S,PRODPRAN T,et al.Development and characterisation of blend films based on fish protein isolate and fish skin gelatin[J].Food Hydrocolloids,2014,39(8):58-67.DOI:10.1016/j.foodhyd.2013.12.028.
[28]TONGNUANCHAN P,BENJAKUL S,PRODPRAN T.Structural,morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants[J].Food Hydrocolloids,2014,41(1):33-43.DOI:10.1016/j.foodhyd.2014.03.015.
[29]ETXABIDE A,URANGA J,GUERRERO P,et al.Improvement of barrier properties of fish gelatin films promoted by gelatin glycation with lactose at high temperatures[J].LWT-Food Science and Technology,2014,63(1):315-321.DOI:10.1016/j.lwt.2015.03.079.
[30]XUE F,WU Z S,TONG J R,et al.Effect of combination of highintensity ultrasound treatment and dextran glycosylation on structural and interfacial properties of buckwheat protein isolates[J].Bioscience Biotechnology Biochemistry,2017,81(10):1-8.DOI:10.1080/09168451.2017.1361805.
[31]YAN Y T,WANG K L,WANG Z,et al.Fabrication of homogeneous and enhanced soybean protein isolate-based composite films via incorporating TEMPO oxidized nanofibrillated cellulose stablized nano-ZnO hybrid[J].Cellulose,2017,24(11):1-13.DOI:10.1007/s10570-017-1469-5.
[2]AZEREDO H, WALDRON K W. Crosslinking in polysaccharide and protein films and coatings for food contact: a review[J]. Trends in Food Science & Technology, 2016, 52: 109-122. DOI:10.1016/j.tifs.2016.04.008.
[3]张晶晶,郑惠娜,章超桦,等.水产蛋白的提取及其改性研究进展[J].安徽农业科学,2014,42(11):3401-3403.DOI:10.3969/j.issn.0517-6611.2014.11.093.
[4]LIN L, LI C H, CHEN Z Z, et al. Development and characterization of twenty-three microsatellite markers for the purpleback flying squid (Symplectoteuthis oualaniensis)[J].Conservation Genetics Resources,2015,7(1):161-163.DOI:10.1007/s12686-014-0318-1
[5]吴静,胡晓,杨贤庆,等.鸢乌贼酶解产物的抗氧化稳定性与功能特性[J].南方水产科学,2016,12(5):43-49.DOI:10.3969/j.issn.2095-0780.2016.05.013.
[6]BLANCO-PASCUAL N,FERNANDEZ-MARTIN F,MONTERO P.Jumbo squid (Dosidicus gigas) myofibrillar protein concentrate for edible packaging films and storage stability[J]. LWT-Food Science and Technology, 2014, 55(2): 543-550. DOI:10.1016/j.lwt.2013.10.025.
[7]CHIOU B S,AVENA-BUSTILLOS R J,SHEY J,et al.Rheological and mechanical properties of cross-linked fish gelatins[J].Polymer,2006,47(18):6379-6386.DOI:10.1016/j.polymer.2006.07.004.
[8]罗永康,张爱荣.糖基化反应改善蛋白质功能特性的研究进展[J].食品科技,2004,29(7):4-10.DOI:10.3969/j.issn.1005-9989.2004.07.002.
[9]荣婧,仇超颖,胡晓,等.鸢乌贼肌原纤维蛋白糖基化产物功能特性研究[J].南方水产科学,2018,14(1):68-76.DOI:10.3969/j.issn.2095-0780.2018.01.009.
[10]李艳,巩世磊,高焕园,等.单宁酸对酪蛋白酸钠的作用方式分析[J].现代食品科技,2015,31(6):111-115.DOI:10.13982/j.mfst.1673-9078.2015.6.018.
[11]OZDAL T,CAPANOGLU E,ALTAY F.A review on protein-phenolic interactions and associated changes[J].Food Research International,2013,51(2):954-970.DOI:10.1016/j.foodres.2013.02.009.
[12]AEWSIRI T,BENJAKUL S,VISESSANGUAN W,e t a l.Antioxidative activity and emulsifying properties of cuttlefish skin gelatin-tannic acid complex as influenced by types of interaction[J].Innovative Food Science&Emerging Technologies,2010,11(4):712-720.DOI:10.1016/j.ifset.2010.04.001
[13]SAEKI H.Preparation of neoglycoprotein from carp myofibrillar protein by Maillard reaction with glucose:biochemical properties and emulsifying properties[J].Journal of Agricultural and Food Chemistry,1997,45(3):680-684.DOI:10.1021/jf960325s.
[14]SHIKU Y,HAMAGUCHI P Y,TANAKA M.Effect of pH on the preparation of edible films based on fish myofibrillar proteins[J].Fisheries Sciences,2003,69(5):1026-1032.DOI:10.1046/j.1444-2906.2003.00722.x.
[15]LERTITTIKUL W,BENJAKUL S,TANAKA M.Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH[J].Food Chemistry,2007,100(2):669-677.DOI:10.1016/j.foodchem.2005.09.085.
[16]BEVERIDGE T,TOMA S J,NAKAI S.Determination of-SH and SS-groups in some food proteins using Ellman’s reagent[J].Journal of Food Science,1974,39(1):49-51.DOI:10.1111/j.1365-2621.1974.tb00984.x.
[17]ASTM E96-95.Standard test methods for water vapour transmission of materials.Standards designations:E96-95[M]//Annual book of ASTM standards.Philadelphia,PA:American Society for Testing and Materials.1995:406-413.
[18]PRIGENT S.Interactions of phenolic compounds with globular proteins and their effects on food related functional properties[D].The Netherlands:Wageningen University,2005.
[19]PRODPRAN T,BENJAKUL S,PHATCHARAT S.Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein[J].International Journal of Biological Macromolecules,2012,251(5):774-782.DOI:10.1016/j.ijbiomac.2012.07.010.
[20]ETXABIDE A,URANGA J,GUERRERO P.Improvement of barrier properties of fish gelatin films promoted bygelatin glycation with lactose at high temperatures[J].LWT-Food Science and Technology,2015,63(1):315-321.DOI:10.1016/j.lwt.2015.03.079.
[21]NIE X H,GONG Y D,WANG N N,et al.Preparation and characterization of edible myofibrillar protein-based film incorporated with grape seed procyanidins and green tea polyphenol[J].LWT-Food Science and Technology,2015,64(2):1042-1046.DOI:10.1016/j.lwt.2015.07.006.
[22]ZHANG H J,WANG S N,ZHENG X Z,et al.Effect of glycosylation on the mechanical properties of edible soy protein packaging film[J].European Food Research and Technology,2014,238(6):1049-1055.DOI:10.1007/s00217-014-2190-3.
[23]RATTAYA S,BENJAKUL S,PRODPRAN T.Properties of fish skin gelatin film incorporated with seaweed extract[J].Journal of Food Engineering,2009,95(1):151-157.DOI:10.1016/j.jfoodeng.2009.04.022.
[24]FRIESEN K,CHANG C,NICKERSON M.Incorporation of phenolic compounds,rutin and epicatechin,into soy protein isolate films:mechanical,barrier and cross-linking properties[J].Food Chemistry,2015,172:18-23.DOI:10.1016/j.foodchem.2014.08.128.
[25]GONTARD N,GUILBERT S,CUQ J L.Edible wheat gluten films:influence of the main process variables on film properties using response surface methodology[J].Journal of Food Science,1992,57(1):190-195.DOI:10.1111/j.1365-2621.1992.tb05453.x.
[26]LI J H,MIAO J,WU J L,et al.Preparation and characterization of active gelatin-based films incorporated with natural antioxidants[J].Food Hydrocolloids,2014,37:166-173.DOI:10.1016/j.foodhyd.2013.10.015.
[27]ARFAT Y A,BENJAKUL S,PRODPRAN T,et al.Development and characterisation of blend films based on fish protein isolate and fish skin gelatin[J].Food Hydrocolloids,2014,39(8):58-67.DOI:10.1016/j.foodhyd.2013.12.028.
[28]TONGNUANCHAN P,BENJAKUL S,PRODPRAN T.Structural,morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants[J].Food Hydrocolloids,2014,41(1):33-43.DOI:10.1016/j.foodhyd.2014.03.015.
[29]ETXABIDE A,URANGA J,GUERRERO P,et al.Improvement of barrier properties of fish gelatin films promoted by gelatin glycation with lactose at high temperatures[J].LWT-Food Science and Technology,2014,63(1):315-321.DOI:10.1016/j.lwt.2015.03.079.
[30]XUE F,WU Z S,TONG J R,et al.Effect of combination of highintensity ultrasound treatment and dextran glycosylation on structural and interfacial properties of buckwheat protein isolates[J].Bioscience Biotechnology Biochemistry,2017,81(10):1-8.DOI:10.1080/09168451.2017.1361805.
[31]YAN Y T,WANG K L,WANG Z,et al.Fabrication of homogeneous and enhanced soybean protein isolate-based composite films via incorporating TEMPO oxidized nanofibrillated cellulose stablized nano-ZnO hybrid[J].Cellulose,2017,24(11):1-13.DOI:10.1007/s10570-017-1469-5.