食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 199 - 207

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038599

研究报告

高压脉冲电场处理对中国对虾抗氧化活性和蛋白质特性的影响

  • 杨晨宇 ,
  • 王肖园 ,
  • 邓云 ,
  • 陶宁萍 ,
  • 李立 ,
  • 邱伟强 ,
  • 李峰 ,
  • 金银哲
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(食品热加工工程中心,上海,201306)
    3(上海交通大学 农业与生物学院,上海,200240)
    4(上海电力大学 电气工程学院,上海,200090)
第一作者:硕士研究生(金银哲副教授和李峰讲师为共同通信作者,E-mail:yzjin@shou.edu.cn;lifeng@shiep.edu.cn)

收稿日期: 2024-01-15

  修回日期: 2024-02-23

  网络出版日期: 2025-01-23

基金资助

国家重点研发计划项目(2020YFD0900905)

收起

Effects of high intensity pulsed electric field treatment on antioxidant activity and protein properties of Fenneropenaeus chinensis

  • YANG Chenyu ,
  • WANG Xiaoyuan ,
  • DENG Yun ,
  • TAO Ningping ,
  • LI Li ,
  • QIU Weiqiang ,
  • LI Feng ,
  • JIN Yinzhe
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  • 1(College of Food Science, Shanghai Ocean University, Shanghai 201306, China)
    2(Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China)
    3(School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)
    4(College of Electrical Engineering, Shanghai University of Electric Power, Shanghai 200090, China)

Received date: 2024-01-15

  Revised date: 2024-02-23

  Online published: 2025-01-23

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摘要

该研究目的是探讨不同高压脉冲电场处理对中国对虾抗氧化活性和蛋白质特性的影响。通过对脉冲电场处理(10~20 kV/cm,5~15 min)样品前后的总抗氧化能力、总还原能力、DPPH自由基清除能力、亚铁离子螯合能力以及虾青素含量的综合测定,衡量样品的抗氧化性强弱;对氨基酸含量、可溶性蛋白质含量和介电特性(1~10 GHz)的分析来探讨其对中国对虾蛋白质特性的影响。结果表明,高压脉冲电场处理能够提高虾肉的抗氧化能力,20 kV/cm条件下处理15 min时虾肉的总抗氧化活性、总还原能力、DPPH自由基清除能力以及亚铁离子螯合能力分别提升了15.88%、36.51%、62.14%和43.52%。在15 kV/cm和20 kV/cm电场强度下,虾青素含量和游离氨基酸含量随处理时间的增加逐渐上升(P<0.05),且虾青素含量最高增加了1.61倍,其含量变化与虾肉抗氧化活性变化显著相关(P<0.05)。此外,与未处理组相比,脉冲电场处理后虾肉中必需氨基酸与非必需氨基酸含量比值均显著提高(P<0.05);且介电常数随可溶性蛋白质含量的降低逐渐增加(P<0.05)。高压脉冲电场处理能够增强虾肉的抗氧化活性,提高蛋白质品质和氨基酸利用率,为中国对虾的加工方式和生物活性增强提供了新思路。

关键词： 高压脉冲电场; 中国对虾; 抗氧化活性; 蛋白质特性; 虾青素; 氨基酸

本文引用格式

杨晨宇 , 王肖园 , 邓云 , 陶宁萍 , 李立 , 邱伟强 , 李峰 , 金银哲 . 高压脉冲电场处理对中国对虾抗氧化活性和蛋白质特性的影响[J]. 食品与发酵工业, 2025 , 51(1) : 199 -207 . DOI: 10.13995/j.cnki.11-1802/ts.038599

Abstract

In order to investigate the effects of different high intensity pulsed electric field treatments on antioxidant activity and protein properties of Fenneropenaeus chinensis,the total antioxidant capacity, total reducing power, DPPH radical scavenging activity, ferrous ion chelating capacity, and astaxanthin content of samples were measured before and after treatment with a pulsed electric field (10-20 kV/cm, 5-15 min) to assess their antioxidant properties.The effects of the treatment on the amino acid content, soluble protein content, and dielectric properties (1-10 GHz) were analyzed to investigate its impact on the protein properties of F. chinensis.The results indicated that high intensity pulsed electric field treatment could enhance the antioxidant capacity of shrimp meat.Under the condition of 20 kV/cm treatment for 15 min, the total antioxidant capacity, total reducing power, DPPH free radical scavenging activity, and ferrous ion chelating capacity of shrimp meat increased by 15.88%, 36.51%, 62.14%, and 43.52%, respectively.At electric field strengths of 15 kV/cm and 20 kV/cm, the astaxanthin content and free amino acid content increased gradually with increasing treatment time (P<0.05).Moreover, the astaxanthin content increased by up to 1.61 times, and its variation was significantly correlated with the changes in the antioxidant activity of shrimp meat (P<0.05).Compared to the untreated group, the ratio of essential amino acids to non-essential amino acids in shrimp meat significantly increased after pulsed electric field treatment (P<0.05), and the dielectric constant gradually increased with the decrease in soluble protein content (P<0.05).High intensity pulsed electric field treatment can enhance the antioxidant activity of shrimp meat, improve protein quality, and enhance amino acid utilization, providing new insights into the processing methods and biological activity enhancement.

Key words： high intensity pulsed electric field; Fenneropenaeus chinensis; antioxidant activity; protein properties; astaxanthin; amino acid

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