食品与发酵工业 >

2024 , Vol. 50 >Issue 6: 144 - 151

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034580

研究报告

坛紫菜多糖对微冻南美白对虾仁肌原纤维蛋白氧化和结构特性的影响

  • 唐柏蛟 ,
  • 杨贤庆 ,
  • 潘创 ,
  • 魏涯 ,
  • 杨少玲 ,
  • 赵永强 ,
  • 陈胜军 ,
  • 许加超
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  • 1(中国海洋大学 食品科学与工程学院,山东 青岛,266003)
    2(中国水产科学研究院南海水产研究所,农业农村部水产品加工重点实验室,广东 广州,510300)
第一作者:硕士研究生(潘创副研究员和许加超教授为共同通信作者,E-mail:silverpfoxc@hotmail.com;xujia@ouc.edu.cn)

收稿日期: 2022-12-09

  修回日期: 2023-01-18

  网络出版日期: 2024-04-17

基金资助

中国水产科学研究院中央级公益性科研院所基本科研业务费专项资金资助(2023TD78);中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费;海南省自然科学基金资助(322QN434);中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金资助(2022XK04);国家藻类产业技术体系(CARS-50);广东省农业农村厅“水产品绿色加工与流通技术推广与示范”项目资助;山东省重大科技创新工程项目(2019JZZY020613);青岛市科技惠民专项(20-3-4-31-nsh)

收起

Effects of polysaccharides derived from Porphyra haitanensis on oxidation and structural properties of myofibrillar protein of Litopenaeus vannamei during superchilling storage

  • TANG Baijiao ,
  • YANG Xianqing ,
  • PAN Chuang ,
  • WEI Ya ,
  • YANG Shaoling ,
  • ZHAO Yongqiang ,
  • CHEN Shengjun ,
  • XU Jiachao
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  • 1(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
    2(South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China)

Received date: 2022-12-09

  Revised date: 2023-01-18

  Online published: 2024-04-17

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摘要

该研究通过探讨坛紫菜多糖浸泡的南美白对虾仁在微冻过程中肌原纤维蛋白氧化特性和结构特性的变化规律,从蛋白质角度揭示坛紫菜多糖抗冻保鲜的潜在机制。将虾仁分别用5 mg/mL坛紫菜多糖,蒸馏水(空白对照)和5 mg/mL焦磷酸钠(阳性对照)浸泡处理后于-3 ℃微冻贮藏,每5 d测定指标。结果表明,与对照组相比,坛紫菜多糖浸泡虾仁可显著延缓总巯基含量下降,防止羰基含量和表面疏水性上升,阻碍平均粒径增加和Zeta电位绝对值的下降(P<0.05),抑制肌原纤维蛋白的氧化和聚集。圆二色光谱分析表明,坛紫菜多糖显著抑制肌原纤维蛋白α-螺旋相对含量的降低(P<0.05)。内源荧光光谱分析表明,坛紫菜多糖能缓解肌原纤维蛋白中发色基团暴露,维持蛋白空间结构稳定性。扫描电镜结果显示,坛紫菜多糖能保持虾肌肉组织微观结构的完整性。该研究为坛紫菜多糖作为新型绿色无磷抗冻保鲜剂添加到水产品冷冻过程中保护蛋白质特性提供理论依据。

关键词： 坛紫菜多糖; 南美白对虾; 肌原纤维蛋白; 微冻; 蛋白氧化; 蛋白结构; 抗冻保鲜剂

本文引用格式

唐柏蛟 , 杨贤庆 , 潘创 , 魏涯 , 杨少玲 , 赵永强 , 陈胜军 , 许加超 . 坛紫菜多糖对微冻南美白对虾仁肌原纤维蛋白氧化和结构特性的影响[J]. 食品与发酵工业, 2024 , 50(6) : 144 -151 . DOI: 10.13995/j.cnki.11-1802/ts.034580

Abstract

Protein oxidation is the main reason for the quality deterioration in shrimp products.To reveal the potential mechanism for the cryoprotective properties of the polysaccharides derived from Porphyra haitanensis (PHP) in terms of protein, this study investigated the changes of oxidation and structural properties of myofibrillar protein from superchilling stored Litopenaeus vannamei soaked with PHP.The shrimps were soaked with 5 mg/mL PHP, distilled water (blank control) or 5 mg/mL sodium pyrophosphate (positive control), respectively, and then measured indicators every 5 days after being stored at -3 ℃.Results showed that compared with the control groups, the decrease of sulfhydryl content and absolute value of Zeta potential were significantly delayed, and the increase of carbonyl content, surface hydrophobicity, and average particle size was dramatically inhibited for the PHP group (P<0.05).It indicated that PHP could hinder the oxidation and aggregation of myofibrillar protein.Circular dichroism spectra demonstrated that PHP significantly prevented the decline of the α-helix relative content of myofibrillar protein (P<0.05).Fluorescence spectra suggested the exposure of tryptophan residues was alleviated by PHP and maintained the stability of the three-dimensional structure of the myofibrillar protein.Scanning electron microscopy results displayed that PHP could keep the integrity of the microstructure of muscle tissue.This study provides a theoretical basis for PHP to be used as a new green phosphate-free cryoprotectant to protect protein properties in aquatic products during freezing.

Key words： polysaccharides derived from Porphyra haitanensis; Litopenaeus vannamei; myofibrillar protein; superchilling storage; protein oxidation; protein structure; cryoprotectant

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