食品科学 ›› 2021, Vol. 42 ›› Issue (18): 15-21.doi: 10.7506/spkx1002-6630-20200615-198

• 食品化学 • 上一篇    下一篇

蛋白质氧化对中华管鞭虾肌肉品质特性的影响

祁雪儿,毛俊龙,姚慧,齐贺,武天昕,水珊珊,张宾   

  1. (浙江海洋大学食品与药学学院,浙江 舟山 316022)
  • 发布日期:2021-09-29
  • 基金资助:
    国家自然科学基金面上项目(31871871);浙江省自然科学基金项目(LY18C200008)

Effect of Protein Oxidation on the Quality Attributes of Solenocera crassicornis Muscle

QI Xue’er, MAO Junlong, YAO Hui, QI He, WU Tianxin, SHUI Shanshan, ZHANG Bin   

  1. (College of Food and Pharmaceutic, Ocean University of Zhejiang, Zhoushan 316022, China)
  • Published:2021-09-29

摘要: 以经羟自由基氧化体系处理过的中华管鞭虾为对象,考察其由于蛋白质氧化而引起的虾仁品质特性变化,并通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳观察蛋白质氧化后的降解情况。采用羟自由基氧化体系(包含FeCl3浓度0.01 mmol/L和抗坏血酸浓度0.1 mmol/L,过氧化氢浓度为0.5、1.0、2.0、4.0 mmol/L)分别氧化1、3、5 h和7 h。结果显示,经自由基氧化体系氧化后的中华管鞭虾品质特性发生了改变,表现在pH值升高,水分活度和水分含量先上升后下降,咀嚼性、弹性和a*值下降,且随着氧化剂浓度的增加及氧化时间的延长,L*值和挥发性盐基氮都呈上升趋势(P<0.05)。与新鲜虾仁相比,氧化后虾仁纤维组织之间的空隙扩大,发生了断裂,排列也变得松散。不同氧化剂浓度处理后的蛋白质降解情况也有显著差异,蛋白质发生了不同程度的聚集和降解。由此可以得出,自由基氧化影响了中华管鞭虾品质特性以及蛋白质的降解程度。本研究结果为中华管鞭虾生产加工过程中蛋白氧化控制提供了一定的参考。

关键词: 中华管鞭虾;羟自由基;氧化;品质特性

Abstract: This study investigated changes in the quality characteristics of Solenocera crassicornis as a result of protein oxidation after treatment with hydroxyl radical oxidation systems, and it observed the degradation of protein by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Peeled shrimps were oxidized in systems containing 0.01 mmol/L FeCl3, 0.1 mmol/L ascorbic acid and 0.5, 1.0, 2.0 or 4.0 mmol/L hydrogen peroxide and the quality characteristics were evaluated after 1, 3, 5, and 7 h. The results showed that the quality characteristics of shrimp were changed after the oxidative treatment. Specifically, the pH rose, the water activity and water content showed an upward and then downward trend, and the chewiness, elasticity and a* value kept declining. As oxidant concentration and oxidation time increased, the L* value and total volatile basic nitrogen (TVB-N) content showed an upward trend (P < 0.05). After oxidation, the space between muscle fibers in shrimps was widened, muscle fibers were broken and the arrangement of muscle fibers became loose. At different oxidant concentrations, protein degradation and aggregation occurred to varying extents. It can be concluded that free radical oxidation can significantly affect the quality characteristics of shrimps and the degree of protein degradation. Therefore, this study provides a reference for the control of protein oxidation in processed shrimps.

Key words: Solenocera crassicornis; hydroxyl radical; oxidation; quality characteristics

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