食品科学 ›› 2018, Vol. 39 ›› Issue (5): 258-264.doi: 10.7506/spkx1002-6630-201805039

• 包装贮运 • 上一篇    下一篇

南美白对虾贮藏期间Ca2+-ATPase活力变化规律与机制

赵 亚1,2,石启龙1,*,曹淑敏1   

  1. 1.山东理工大学农业工程与食品科学学院,山东 淄博 255000;2.山东理工大学实验管理中心,山东 淄博 255000
  • 出版日期:2018-03-15 发布日期:2018-03-14
  • 基金资助:
    国家自然科学基金面上项目(31171708)

Variation and Underlying Mechanisms of Ca2+-ATPase Activity in Penaeus vannamei during Storage

ZHAO Ya1,2, SHI Qilong1,*, CAO Shumin1   

  1. 1. School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China; 2. Experiment Management Center of Shandong University of Technology, Zibo 255000, China
  • Online:2018-03-15 Published:2018-03-14

摘要: 为了阐明南美白对虾肉在贮藏期间品质变化机制,提高虾肉的贮藏稳定性,以水分含量分别为6.5%、 18.0%与76.5%的纯虾肉(PV)与按虾肉质量添加质量分数5%麦芽糊精的虾肉(PV-MD)为对象,研究了其在 -78、-35、-18、5 ℃贮藏条件下,贮藏期间Ca2+-ATPase活力变化规律,建立了Ca2+-ATPase活力随温度与时间 变化的动力学模型。通过分析Ca2+-ATPase活力变化的反应速率常数k与水分活度、玻璃化转变温度之间的关系,阐 明虾肉在贮藏期间品质变化的机制。结果表明:Ca2+-ATPase活力随温度升高、虾肉水分含量增加而降低;PV-MD 的Ca2+-ATPase活力下降速率低于PV。Ca2+-ATPase活力变化遵循2级反应动力学,即1/C-1/C0=kt,k随温度升高、 水分含量增加而增加,但是随麦芽糊精的添加量增加而降低。虾肉冷冻/冻藏过程中,蛋白质变性的速率、程度与 玻璃化转变理论密切相关;而在5 ℃冷藏过程中,蛋白质变性的速率与程度则受到水分活度保藏理论和玻璃化转变 理论的双重制约。

关键词: 南美白对虾, Ca2+-ATPase活力, 蛋白质变性, 动力学模型, 玻璃化转变理论

Abstract: Penaeus vannamei meat with and without the addition of 5% (m/m) maltodextrin (PV-MD and PV) at various moisture contents (6.5%, 18.0% and 76.5%) were stored at four different temperatures (–78, –35, –18 and 5 ℃) to explore the mechanisms of quality changes and to improve the storage stability of Penaeus vannamei meat. The changes of Ca2+-ATPase activity with the above variables were analyzed and the kinetic model was established. The results showed that at the same moisture content, Ca2+-ATPase activity of Penaeus vannamei decreased with increasing temperature. Similarly, at the same storage temperature, Ca2+-ATPase activity of Penaeus vannamei decreased with increasing moisture. The rate of decrease in Ca2+-ATPase activity in PV-MD was lower than that in PV. During storage, the change of Ca2+-ATPase activity followed the second-order reaction kinetic model 1/C ? 1/C0 = kt. The reaction rate constant k increased with increasing temperature and moisture content, whereas k decreased with the addition of maltodextrin. This implies that the addition of maltodextrin to Penaeus vannamei meat can alleviate reaction rate and protein denaturation degree. During freezing and/or frozen storage of Penaeus vannamei, protein denaturation rate and degree was mainly affected by glass transition. But they were influenced by both water activity and glass transition during storage at 5 ℃.

Key words: Penaeus vannamei, Ca2+-ATPase activity, protein denaturation, kinetic modeling, glass transition theory

中图分类号: