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食品与发酵工业  2021, Vol. 47 Issue (5): 105-111    DOI: 10.13995/j.cnki.11-1802/ts.020949
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
蓝点马鲛鱼分离蛋白抗冻剂的复配
樊震宇, 韩昕苑, 余婷婷, 张龙, 王锡昌*
(上海海洋大学 食品学院, 上海, 201306)
Optimization of cryoprotectant formula for Scomberomorus niphonius isolate protein
FAN Zhenyu, HAN Xinyuan, YU Tingting, ZHANG Long, WANG Xichang*
(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
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摘要 为研究蓝点马鲛鱼分离蛋白酶解产物与魔芋复配对蓝点马鲛鱼分离蛋白的抗冻效果, 通过酶解产物抗氧化活性和魔芋凝胶特性实验, 确定酶解产物、魔芋粉添加量分别为4.0%和0.5% (质量分数)。以保水性和蛋白质氧化程度为评价指标与商业抗冻剂进行对比, 结果表明, 随着冻融次数的增加, 自由水的含量、解冻损失、蒸煮损失都呈现增加的趋势, 但复配组比商业抗冻剂组能够更好地减缓这种不良趋势, 同时复配组能有效抑制羰基含量的增加、巯基含量的减少。说明与商业抗冻剂组相比, 复配组能更有效地提高分离蛋白的保水性和抗氧化性。因此可将蓝点马鲛鱼分离蛋白酶解产物4.0%和魔芋0.5%复配, 作为蓝点马鲛鱼分离蛋白的抗冻剂。
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樊震宇
韩昕苑
余婷婷
张龙
王锡昌
关键词:  蓝点马鲛鱼  分离蛋白  抗冻性  保水性  水分分布  抗氧化性    
Abstract: The aim of this study was to explore the effect of hydrolysates of FPI (Scomberomorus niphoniusl's protein isolates) and konjac compounding on the antifreeze of FPI. The results showed that the optimized amount of hydrolysates and konjac powder to be 4% and 0.5% (W/W), respectively. In commercial antifreeze agent, the content of free water, thawing loss and cooking loss all showed an increasing trend with the increase of freeze-thaw times. However, the compounding group could alleviate this undesirable trend better than the commercial antifreeze group. Moreover, the compounding group could effectively inhibit the increasing of carbonyl content and decreasing thiol content. Therefore, the compounding group could improve moisture retention capacity and antioxidant activity of FPI than commercial antifreeze. The combination of 4.0% hydrolysates of FPI and 0.5% konjac could be used as antifreeze for FPI and these results provided theoretical basis for the storage problem of FPI.
Key words:  Scomberomorus niphoniusl    protein isolates    frost resistance    moisture retention capacity    moisture
收稿日期:  2019-04-24      修回日期:  2020-09-30                发布日期:  2021-03-31      期的出版日期:  2021-03-15
基金资助: 国家重点研发计划项目(2018YFD0901006)
作者简介:  硕士研究生(王锡昌教授为通讯作者, E-mail:xcwang@shou.edu.cn)
引用本文:    
樊震宇,韩昕苑,余婷婷,等. 蓝点马鲛鱼分离蛋白抗冻剂的复配[J]. 食品与发酵工业, 2021, 47(5): 105-111.
FAN Zhenyu,HAN Xinyuan,YU Tingting,et al. Optimization of cryoprotectant formula for Scomberomorus niphonius isolate protein[J]. Food and Fermentation Industries, 2021, 47(5): 105-111.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.020949  或          http://sf1970.cnif.cn/CN/Y2021/V47/I5/105
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