食品科学 ›› 2019, Vol. 40 ›› Issue (14): 29-35.doi: 10.7506/spkx1002-6630-20180604-041

• 食品化学 • 上一篇    下一篇

单宁酸对鸢乌贼肌原纤维蛋白膜性能的影响

仇超颖,荣 婧,胡 晓,杨贤庆,李来好   

  1. 1.中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工技术研发中心,广东 广州 510300;2.暨南大学理工学院食品科学与工程系,广东 广州 510632;3.上海海洋大学食品学院,上海 201306
  • 出版日期:2019-07-25 发布日期:2019-07-23
  • 基金资助:
    中国水产科学研究院中央级公益性科研院所基本科研业务费专项(2016PT09);国家自然科学基金青年科学基金项目(31601503);中国博士后科学基金项目(2016M592555);广州市科技计划项目(201707010400);农业部财政重大专项(NFZX2013)

Effect of Tannic Acid on the Performance of Squid (Symplectoteuthis oualaniensis) Myofibrillar Protein Films

QIU Chaoying, RONG Jing, HU Xiao, YANG Xianqing, LI Laihao   

  1. 1. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; 2. Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; 3. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2019-07-25 Published:2019-07-23

摘要: 采用葡聚糖接枝的肌原纤维蛋白,以及酸、碱提取等电点沉淀方法提取的鸢乌贼(Symplectoteuthis oualaniensis)蛋白为原料,分别制得酸提、碱提、糖基化肌原纤维蛋白膜,研究不同浓度的单宁酸对蛋白膜物理性能的影响。结果表明:接枝反应后肌原纤维蛋白中自由氨基含量明显降低。成膜液中的自由氨基和巯基的含量随单宁酸添加量增大而显著降低(P<0.05)。3 种蛋白膜中,糖基化蛋白膜含水量最低,同时具有较高的水溶性和机械强度。在碱性环境下由于单宁酸氧化交联导致蛋白膜颜色明显变深,表面粗糙度增大。此外,单宁酸的引入使得蛋白膜的拉伸强度增加,而断裂伸长率降低。其中,添加1%的单宁酸的糖基化蛋白具有较高的膜拉伸强度和断裂伸长率,分别为1.26 MPa和118%,同时具有较低的水蒸气透过率。此研究对鸢乌贼蛋白用于可食用包装膜的制备以及延长食品货架期具有重要意义。

关键词: 鸢乌贼肌原纤维蛋白, 提取方式, 糖基化, 单宁酸, 蛋白膜性能

Abstract: Glycosylated squid (Symplectoteuthis oualaniensis) myofibrillar protein with dextran and acid- and alkaliextracted squid proteins were applied to prepare biodegradable films. The effect of adding different concentrations of tannic acid (TA) on the physical properties of these films was evaluated. The results showed that glycosylated protein had the lowest free amino group content. TA incorporation significantly reduced the free amino group and --SH content of protein solutions (P < 0.05). Film formed by glycosylated protein had the lowest moisture content, higher water solubility and better mechanical properties. The film exhibited a yellower color and rougher surface due to TA cross-linking under alkaline pH condition. In addition, TA led to higher film tensile strength but lower elongation at break. Among the samples, glycosylated protein-based film with 1% TA had both higher tensile strength and higher elongation at break, which were 1.26 MPa and 118%, respectively. Meanwhile it also had lower water vapor permeability. This study has important implication for exploring squid protein as packaging films to extend the shelf-life of foods.

Key words: squid myofibrillar protein, extraction methods, glycosylation, tannic acid, film performance

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