食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 食品化学 •    下一篇

EGCG对冷冻罗非鱼鱼糜抗冻作用机制研究

袁悦1,赵永强1,杨贤庆1,李来好1,吴燕燕1,魏涯2,岑剑伟3   

  1. 1. 中国水产科学研究院南海水产研究所
    2. 南海水产研究所
    3. 中国水产科学研究院 南海水产研究所
  • 收稿日期:2018-09-28 修回日期:2019-08-29 出版日期:2019-12-25 发布日期:2019-12-24
  • 通讯作者: 杨贤庆 E-mail:yxqgd@163.com
  • 基金资助:
    国家现代农业产业技术体系建设专项资金;广州市珠江科技新星专项;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;国家自然科学基金资助项目;“扬帆计划”引进创新创业团 队专项

Study of antifreeze mechanism of EGCG on frozen Nile Tilapia(Orechromis niloticus) surimi

,Yongqiang ZHAO,Xianqing YANG,Laihao LI, Yan-Yan WU, ,   

  • Received:2018-09-28 Revised:2019-08-29 Online:2019-12-25 Published:2019-12-24
  • Contact: Xianqing YANG E-mail:yxqgd@163.com

摘要: 研究添加不同质量分数EGCG的罗非鱼鱼糜和空白组鱼糜在--18℃冻藏条件下70d内肌原纤维蛋白理化指标及鱼糜凝胶特性变化规律。试验结果表明,罗非鱼鱼糜中添加EGCG具有一定的抗冻效果,对比空白组具有显著差异性,冻藏期间对照组鱼糜中肌原纤维蛋白盐溶性、总巯基含量分别下降了68.2%和62.9%,而添加0.01%EGCG后二者的降幅分别为54.5%和49.2%。此外,冻藏过程中,EGCG组和空白组鱼糜凝胶强度和持水性随贮藏时间延长而逐渐降低,且EGCG添加量较大时,反而加快凝胶劣化。SDS-PAGE电泳显示,EGCG能够有效抑制肌原纤维蛋白降解,其中质量分数为0.01%的EGCG效果最佳。EGCG能延缓肌原纤维蛋白变性和降解程度,延缓鱼糜氧化变质程度,有望成为一种新型的鱼糜抗冻剂。

关键词: 鱼糜, 抗冻剂, 肌原纤维蛋白, SDS-PAGE, 凝胶特性

Abstract: The effect of Epigallocatechin gallate(EGCG)on the surimi gels and physicochemical properties of myofibrillar protein from tilapia were studied over a 70-day frozen storage at -18℃.The results showed that addition of EGCG in Tilapia surimi had a certain antifreezing effect, which was significantly different from the blank group. The salt solubility and total sulfhydryl content of myofibrillar protein in the control group decreased by 68.2% and 62.9%, whilethe decreasing amplitudewas 54.5% and 49.2% after addition of 0.01% EGCG, respectively. In addition, the gel strength and water holding capacity of surimi in EGCG and blank group decreased gradually with the prolongation of storage time, while the overaddition of EGCG increased the gel degradation.SDS-PAGE electrophoresis showed that EGCG could inhibit the degradation of myofibrillar proteineffectively, and 0.01% EGCG had the best effect. EGCG , which can delay the degeneration and degradation of myofibrillar protein and the oxidative degradation of surimi, is expected to be a new type of antifreeze agent for surimi.

Key words: surimi, cryoprotectant, myofibrillarprotein, SDS-PAGE, gel property

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