中国对虾超声辅助解冻的数值模拟及对蛋白变性的影响

doi:10.7506/spkx1002-6630-201821014

食品科学 ›› 2018, Vol. 39 ›› Issue (21): 94-101.doi: 10.7506/spkx1002-6630-201821014

中国对虾超声辅助解冻的数值模拟及对蛋白变性的影响

李慢1，吕瑞玲1，王丹丽1，马晓彬1，丁甜1，凌建刚1,2，刘东红1,3,*

1.浙江大学生物系统工程与食品科学学院，浙江杭州 310058；2.宁波市农业科学院农产品加工研究所，浙江宁波 315040；3.浙江大学馥莉食品研究院，浙江杭州 310058

出版日期:2018-11-15 发布日期:2018-11-21
基金资助:
宁波市农业重大项目（2016C11016）；国家自然科学基金面上项目（31371872）

Numerical Simulation of Ultrasound-Assisted Thawing of Frozen Chinese Shrimp (Fenneropenaeus chinensis) and Its Impact on Protein Denaturation

LI Man1, Lü Ruiling1, WANG Danli1, MA Xiaobin1, DING Tian1, LING Jiangang1,2, LIU Donghong1,3,*

1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Ningbo 315040, China; 3. Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China

Online:2018-11-15 Published:2018-11-21

摘要/Abstract

摘要： 为探究中国对虾超声辅助解冻过程中温度分布和解冻时间的变化规律以及对蛋白变性的影响，采用有限元分析软件COMSOL对超声辅助解冻非稳态过程进行模拟并验证，同时测定解冻后肌原纤维蛋白结构与肌肉热稳定性的变化，旨在建立中国对虾的超声辅助解冻模型，为其解冻工艺的确定提供参考。结果表明：超声辅助解冻时中国对虾中心温度模拟值和实验值的均方根误差（root mean square error，RMSE）为0.943 3 ℃，静水解冻处理组的RMSE为0.907 7 ℃，证明该模型能较好地模拟解冻过程；与静水解冻相比，超声辅助解冻的解冻时间缩短了35.9%，显著提高了解冻速率；解冻后肌球蛋白重链和肌动蛋白没有发生变化，分子质量为70～100 kDa蛋白片段发生一定程度的降解和交联；最大荧光吸收波长无显著变化，但荧光强度增加；超声辅助解冻后肌肉的热稳定性接近鲜样，而静水解冻后肌肉热稳定性变差。综上认为超声辅助解冻是一种高效且有利于保持冷冻中国对虾品质的解冻方法。

关键词: 超声辅助解冻, 数值模拟, 温度分布, 解冻时间, 蛋白变性

Abstract: To explore the temperature distribution and thawing time of Chinese shrimp during ultrasound-assisted thawing and the impact of the thawing process on protein denaturation, a mathematical model was established and validated to simulate the unsteady heat transfer process of ultrasound-assisted thawing by using the finite element-based commercial software COMSOL, and the changes in the structure and thermal stability of myofibrillar protein after thawing were determined. The aim is to model the ultrasound-assisted thawing process of Chinese shrimp and hence provide a basis for choosing the optimal thawing process. Results showed that the root mean square error of internal temperature of Chinese shrimp between the simulated and experimental values was 0.943 3 ℃ for ultrasound-assisted thawing, and 0.907 7 ℃ for water immersion thawing, illustrating the model to simulate the thawing process well. Ultrasoundassisted thawing could significantly improve thawing rate, and reduced thawing time by 35.9% as compared to water immersion. After thawing, the myosin heavy chain and actin did not change, but the proteins with molecular mass from 70 to 100 kDa were degraded and cross-linked to a certain degree. The maximum absorption wavelength did not significantly change, but fluorescence intensity was remarkably enhanced; the thermal stability of frozen muscle thawed by ultrasound-assisted thawing was close to that of fresh sample, while the thermal stability of frozen muscle thawed by water immersion was worsened. Overall, ultrasound-assisted thawing is an efficient thawing method that can maintain the quality of frozen Chinese shrimp.

Key words: ultrasound-assisted thawing, numerical stimulation, temperature distribution, thawing time, protein denaturation

中图分类号:

TS254.4

李慢，吕瑞玲，王丹丽，马晓彬，丁甜，凌建刚，刘东红. 中国对虾超声辅助解冻的数值模拟及对蛋白变性的影响[J]. 食品科学, 2018, 39(21): 94-101.

LI Man, Lü Ruiling, WANG Danli, MA Xiaobin, DING Tian, LING Jiangang, LIU Donghong. Numerical Simulation of Ultrasound-Assisted Thawing of Frozen Chinese Shrimp (Fenneropenaeus chinensis) and Its Impact on Protein Denaturation[J]. FOOD SCIENCE, 2018, 39(21): 94-101.

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中国对虾超声辅助解冻的数值模拟及对蛋白变性的影响

Numerical Simulation of Ultrasound-Assisted Thawing of Frozen Chinese Shrimp (Fenneropenaeus chinensis) and Its Impact on Protein Denaturation

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