| 菊粉对冻藏鲢鱼鱼糜肌原纤维蛋白抗冻性的影响 |
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| 引用本文： | 仪淑敏,叶贝贝,张诗雯,余永名,赵文浩,李学鹏,范大明,郁晓君,丁浩宸,黄建联,徐永霞,米红波,励建荣.菊粉对冻藏鲢鱼鱼糜肌原纤维蛋白抗冻性的影响[J].食品科学,2019,40(12):16-21. |
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| 作者姓名： | 仪淑敏 叶贝贝 张诗雯 余永名 赵文浩 李学鹏 范大明 郁晓君 丁浩宸 黄建联 徐永霞 米红波 励建荣 |
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| 作者单位： | 1.渤海大学食品科学与工程学院，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁省高等学校生鲜食品产业技术研究院，辽宁 锦州 121013；2.江南大学食品学院，江苏 无锡 214122；3.辽宁安井食品有限公司，辽宁 鞍山 114100 |
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| 基金项目： | 国家自然科学基金面上项目（31571868；31771999）；国家自然科学基金青年科学基金项目（31701631；31701629）；辽宁省重点研发计划指导计划项目（2017205004） |
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| 摘 要： | 研究菊粉对冻藏鲢鱼鱼糜肌原纤维蛋白抗冻性的影响，对鲢鱼鱼糜盐溶性蛋白含量、肌原纤维蛋白的Ca2＋-ATPase活性、总巯基含量、活性巯基含量、表面疏水性进行分析。结果表明，在－18 ℃条件下冻藏5 周后，菊粉可以抑制鲢鱼糜肌原纤维蛋白的冷冻变性，盐溶性蛋白含量、肌原纤维蛋白的Ca2＋-ATPase活性、总巯基含量、活性巯基含量的下降趋势和表面疏水性的增加趋势均得到抑制，其中1.5%菊粉的抗冻效果优于其他实验组且与商业抗冻剂接近。研究结果为开发热量和甜度较低的抗冻剂提供一定的理论依据。
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| 关 键 词： | 菊粉 鲢鱼鱼糜 冷冻变性 |
Cryoprotective Effect of Inulin on Myofibrillar Protein from Silver Carp Surimi during Frozen Storage |
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| YI Shumin,YE Beibei,ZHANG Shiwen,YU Yongming,ZHAO Wenhao,LI Xuepeng,FAN Daming,YU Xiaojun,DING Haochen,HUANG Jianlian,XU Yongxia,MI Hongbo,LI Jianrong.Cryoprotective Effect of Inulin on Myofibrillar Protein from Silver Carp Surimi during Frozen Storage[J].Food Science,2019,40(12):16-21. |
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| Authors: | YI Shumin YE Beibei ZHANG Shiwen YU Yongming ZHAO Wenhao LI Xuepeng FAN Daming YU Xiaojun DING Haochen HUANG Jianlian XU Yongxia MI Hongbo LI Jianrong |
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| Affiliation: | 1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Industry Research Institute of Liaoning Provincial Universities, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 3. Liaoning Anjoy Food Co. Ltd., Anshan 114100, China |
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| Abstract: | In order to study the effect of inulin on the cryoprotection of myofibrillar protein from silver carp surimi during frozen storage, salt extractable protein content, Ca2+-ATPase activity, total sulfhydryl content, surface-reactive sulfhydryl content and surface hydrophobicity were analyzed. The results showed that inulin could inhibit the denaturation of myofibrillar protein as evidenced by the smaller decrease in salt extractable protein content, Ca2+-ATPase activity, total sulfhydryl content and surface-reactive sulfhydryl content as well as the smaller increase in surface hydrophobicity after 5 weeks of storage at -18 ℃. The cryoprotective effect of 1.5% inulin was better than that of any other experimental groups and close to commercial cryoprotectant. This study has provided a theoretical basis for the development of low-calorie cryoprotectant. |
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| Keywords: | inulin silver carp surimi freeze denaturation |
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