添加多酚对鲤鱼肌原纤维蛋白结构及膜性能的影响

研究不同添加量（1%、2%、3%、4%、5%）多酚化合物（阿魏酸、鞣酸、迷迭香酸和丁香酸）对鲤鱼肌原纤维蛋白结构和膜特性的影响。结果表明，与丁香酸、迷迭香酸和阿魏酸相比，添加鞣酸的蛋白成膜液中自由氨基和巯基含量最低，表明鞣酸具有较高的蛋白交联能力（P＜0.05）。随着多酚添加量的增加，膜的弹性和拉伸强度逐渐增强，断裂伸长率逐渐降低（P＜0.05），表明添加多酚化合物提高了膜的硬度和强度。在相同质量分数条件下，添加鞣酸的鲤鱼肌原纤维蛋白膜具有最高的弹性和拉伸强度。添加多酚化合物有效降低了鲤鱼肌原纤维蛋白膜的紫外和可见光透过率，降低程度取决于多酚的种类和浓度。添加多酚化合物的鲤鱼肌原纤维蛋白膜可用于高脂食品的内包装，防止食品脂质氧化、延长货架期。

Effect of Polyphenolic Compounds on Protein Structure and Film Properties of Common Carp Myofibrillar Protein

The objective of this study was to investigate the effects of several polyphenolic compounds (ferullic acid, tannic
acid, rosmarinic acid and syringic acid) at various concentrations (1%, 2%, 3%, 4% and 5% based on protein) on structure
and properties of film from myofibrillar protein of common carp (Cyprinus carpio). Among all the investigated polyphenolic
compounds, tannic acid showed the highest cross-linking capacity on myofibrillar protein as evidenced by in the lowest free
amino group and sulfhydryl group contents in the film-forming protein solution. The addition of polyphenolic compounds
could enhance mechanical properties of the resulting films. With increasing concentration of polyphenolic compounds
added, Young’s modulus (E) and tensile strength (TS) of the films increased, while their elongation at break (EAB) decreased
(P < 0.05), suggesting stronger and stiffer film structure. At the same concentration used, tannic acid could result in higher
mechanical properties (elasticity and tensile strength) of the film when compared with other polyphenolic compounds. The
transparency and color of the film were reduced by polyphenolic compounds, depending on the type and concentration.
Therefore, polyphenolic compounds can potentially be applied in inner packaging materials for high-fat foods to prevent
lipid oxidation, thus prolonging the shelf-life of foods during storage.