农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
4期
13-15,18
,共4页
草鱼%海藻糖%肌原纤维蛋白%冷冻变性
草魚%海藻糖%肌原纖維蛋白%冷凍變性
초어%해조당%기원섬유단백%냉동변성
grass carp%trehalose%myofibrillar protein%freezing denaturation
为了探讨海藻糖对冷冻草鱼鱼糜肌原纤维蛋白冷冻作用的影响，以冷冻鱼糜盐溶性蛋白含量、肌原纤维蛋白Ca2+-ATPase活性以及肌原纤维蛋白表面疏水性为指标。结果表明，加入3%，6%及9%海藻糖的草鱼鱼糜冻藏60 d后，盐溶性蛋白含量比空白组分别提高6.11%，22.01%，23.43%；肌原纤维蛋白Ca2+-ATPase活性比空白组分别提高14.82%，35.40%，36.04%；肌原纤维蛋白表面疏水性比空白组分别下降13.63%，31.63%，31.45%。添加海藻糖能有效延缓草鱼鱼糜肌原纤维蛋白的冷冻变性，其中以添加6%海藻糖的综合效益为最佳。
為瞭探討海藻糖對冷凍草魚魚糜肌原纖維蛋白冷凍作用的影響，以冷凍魚糜鹽溶性蛋白含量、肌原纖維蛋白Ca2+-ATPase活性以及肌原纖維蛋白錶麵疏水性為指標。結果錶明，加入3%，6%及9%海藻糖的草魚魚糜凍藏60 d後，鹽溶性蛋白含量比空白組分彆提高6.11%，22.01%，23.43%；肌原纖維蛋白Ca2+-ATPase活性比空白組分彆提高14.82%，35.40%，36.04%；肌原纖維蛋白錶麵疏水性比空白組分彆下降13.63%，31.63%，31.45%。添加海藻糖能有效延緩草魚魚糜肌原纖維蛋白的冷凍變性，其中以添加6%海藻糖的綜閤效益為最佳。
위료탐토해조당대냉동초어어미기원섬유단백냉동작용적영향，이냉동어미염용성단백함량、기원섬유단백Ca2+-ATPase활성이급기원섬유단백표면소수성위지표。결과표명，가입3%，6%급9%해조당적초어어미동장60 d후，염용성단백함량비공백조분별제고6.11%，22.01%，23.43%；기원섬유단백Ca2+-ATPase활성비공백조분별제고14.82%，35.40%，36.04%；기원섬유단백표면소수성비공백조분별하강13.63%，31.63%，31.45%。첨가해조당능유효연완초어어미기원섬유단백적냉동변성，기중이첨가6%해조당적종합효익위최가。
The effect of trehalose on the myofibrillar protein freezing denaturation of grass carp surimi during frozen storage is studied. In this paper, salt-solubility of myofibrillar protein, Ca2+-ATPase activity and surface hydrophobicity are used as indexes. The results indicate that after 60-day frozen storage, the contents of salt-soluble protein of the 3%, 6% and 9%trehalose treatment group are enhanced respectively by 6.11%, 22.01% and 23.43% when compared with the control group, the Ca2+-ATPase activity of myofibrillar proteins is enhanced respectively by 14.82%, 35.40% and 36.04%, the surface hydrophobicity of myofibrillar protein is reduced respectively by 13.63%, 31.63% and 31.45% at the end of the storage. Therefore, the addition of trehalose can effectively prevent myofibrillar protein denaturation during frozen storage, and the additive amount of 6%trehalose can achieve the best effect.
