北极酵母菌Leucosporidium sp. AY30冰结合蛋白（LeIBP）对冻藏大口黑鲈鱼肉理化品质及微观结构的影响

摘要/Abstract

摘要： 探究食品级安全菌株黑曲霉（Aspergillus niger）异源表达的北极酵母菌Leucosporidium sp. AY30冰结合蛋白（Leucosporidium sp. AY30 ice-binding protein，LeIBP）对冻藏大口黑鲈鱼肉理化品质及微观结构的影响。测定0%～0.5%浓度LeIBP溶液的冰点、过冷度及热滞活性（Thermal hysteresis activity，THA），分析不同浓度LeIBP溶液对冻藏鱼肉冰晶形态、蛋白质二级结构、持水能力、pH值、色差及质构特性的作用规律，以确定最佳添加浓度。结果显示，LeIBP溶液冰点为-1.26～-1.47℃，过冷度为5.04～7.07℃，THA为1.25～1.49℃。与对照组相比，LeIBP的添加可以有效抑制重结晶现象，使冰晶的截面积下降5.62%～95.57%，等效平均直径下降0.07%～78.74%，并通过提高α-螺旋含量来更好地维持蛋白质二级结构的稳定性。此外，LeIBP的添加可以使鱼肉的解冻损失下降1.65%～4.38%，pH值下降0.06～0.29，有效保持鱼肉色差及质构。因此，LeIBP的添加可以显著减缓大口黑鲈鱼肉在冻藏过程中的品质劣变，当浓度为0.05%时，抗冻保护效果最好。

关键词: 冰结合蛋白, LeIBP, 冻藏, 大口黑鲈, 微观结构, 理化品质

Abstract: The study investigated the effects of the ice-binding protein (Leucosporidium sp. AY30 ice-binding protein, LeIBP) derived from the food-grade safe strain Aspergillus niger, when expressed heterologously, on the physicochemical quality and microstructure of frozen largemouth bass meat. The freezing point, supercooling degree, and thermal hysteresis activity (THA) of 0% to 0.5% concentration LeIBP solutions were measured. The effects of different concentrations of LeIBP solutions on the ice crystal morphology, protein secondary structure, water-holding capacity, pH value, color difference, and texture properties of frozen fish meat were analyzed to determine the optimal addition concentration. The results showed that the freezing point of the LeIBP solution ranged from -1.26 to -1.47 ℃, the supercooling degree was 5.04 to 7.07 ℃, and the THA was 1.25 to 1.49 ℃. Compared with the control group, the addition of LeIBP could effectively inhibit recrystallization, reducing the cross-sectional area of ice crystals by 5.62% to 95.57%, and the equivalent average diameter by 0.07% to 78.74%, and maintaining the stability of protein secondary structure by increasing the α-helix content. Additionally, the addition of LeIBP could reduce the thawing loss of the fish meat by 1.65% to 4.38%, decrease the pH value by 0.06 to 0.29, and effectively maintain the color difference and texture of the fish meat. Therefore, the addition of LeIBP could significantly slow down the quality deterioration of largemouth bass meat during the freezing process. When the concentration was 0.05%, the anti-freezing protection effect was the best.

Key words: ice-binding protein, Leucosporidium sp. AY30 ice binding protein (LeIBP), frozen, largemouth bass, microstructure, physicochemical quality

中图分类号:

TS254.4

任峻德冯庆徽于勇. 北极酵母菌Leucosporidium sp. AY30冰结合蛋白（LeIBP）对冻藏大口黑鲈鱼肉理化品质及微观结构的影响[J]. 食品科学.

Yu Yong. The Effect of Ice-binding Protein (LeIBP) from the Arctic Yeast Leucosporidium sp. AY30 on the Physicochemical Quality and Microscopic Structure of Frozen Largemouth Bass Meat[J]. FOOD SCIENCE.

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