该研究以去头凡纳滨对虾为材料,以羰基与总巯基含量、表面疏水性与粒径大小、内源荧光光谱与傅里叶变换红外光谱和聚丙烯酰胺凝胶电泳的特征等作为考察指标,以自然解冻(nature thawing,NT)作为对照,研究了高压静电场解冻(high voltage electrostatic field thawing,HVEFT)的场强(1.8、3.8、4.3 kV)和温度(5、15、25 ℃)对去头虾肌球蛋白结构的影响。结果表明,当场强为3.8 kV时,随着温度的升高,总巯基、粒径、α-螺旋的含量呈先增后减的趋势,表面疏水性呈先下降后上升的趋势,羰基和内源荧光强度逐渐增加。当温度在15 ℃时,随着场强的增加,总巯基、α-螺旋表现为先增后减的趋势,羰基逐渐增加,表面疏水性则呈现出先下降后上升的趋势。综上所述,当场强为3.8 kV,温度为15 ℃时,高压静电场解冻对去头肌球蛋白结构影响最小。在此条件下,与NT处理组相比,HVEFT处理组样品的总巯基(3.35 mol/104 g)和α-螺旋的占比(30.7%)分别是NT的1.15倍和1.17倍,表面疏水性是NT(22.54 μg/mL)的0.42倍。结果表明,HVEFT能较好地维持虾肌球蛋白结构稳定性,有利于去头虾解冻后品质的保持。研究结果为高压静电场技术在水产制品解冻中的应用提供科学依据。
To investigate the effect of high voltage electrostatic field thawing (HVEFT) field strength (1.8, 3.8, and 4.3 kV) and temperature (5, 15, and 25 ℃) on the structure of deheaded shrimp myosin.In this study, shrimp (Litopenaeus vannamei) was used as the material.Arbonyl content, total sulfhydryl content, surface hydrophobicity, particle size, intrinsic fluorescence spectrum, Fourier transform infrared spectroscopy, and polyacrylamide gel electrophoresis were measured.Natural thawing (NT) was used as a control.Results indicated that with the increase in temperature, the content of total sulfhydryl, particle size, and α-helix showed a trend of first increasing and then decreasing, the surface hydrophobicity showed a trend of first decreasing and then increasing, and the carbonyl and endogenous fluorescence intensity gradually increased when the field strength was 3.8 kV.When the temperature was 15 ℃, with the increase of the field strength, the total sulfhydryl groups and α-helices showed a trend of increasing first and then decreasing, carbonyl groups gradually increased, and the surface hydrophobicity showed a trend of decreasing first and then increasing.In summary, when the field strength was 3.8 kV and the temperature was 15 ℃, the effect of HVEFT on the structure of decapitated myosin was minimal.Under the conditions, the proportion of total sulfhydryl groups (3.35 mol/104 g) and α-helices (up to 30.7%) of HVEFT were 1.15 and 1.71 times than that of NT, respectively, and the surface hydrophobicity was 0.42 times than that of NT (22.54 μg/mL).It showed that HVEFT could better maintain the structural stability of shrimp myosin, which is beneficial to the quality maintenance of headless shrimp after thawing.The study results provided a scientific basis for the application of high-voltage electrostatic field technology in the thawing of aquatic products.
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