Role of Trehalose in Preventing the Denaturation of Proteins in Frozen Carp Surimi

doi:10.7506/spkx1002-6630-201109029

Abstract

Abstract: In this paper, the effect of trehalose addition on preventing the denaturation of proteins in carp surimi during frozen storage at －20 ℃ was explored based on salt-soluble protein and sulfhydryl group contents and Ca2+-ATPase activity. The results indicated that after 7-week frozen storage, the contents of salt-soluble protein and sulfhydryl of the 5% trehalose treatment group were enhanced by 16.16% and 8.8% when compared with the control group. However, the Ca2 +-ATPase activity in myofibrillar proteins exhibited a reduction of 29.3% at the end of 30th days of storage. The addition of trehalose could protect protein denaturation during frozen storage, resulting in good quality of frozen carp surimi.

Key words: carp, trehalose, protein, freezing denaturation

CLC Number:

TS205.7

HU Yao-hui， ZHENG Wei-wei，LI Zhuo-wei， LIU Jun-mei. Role of Trehalose in Preventing the Denaturation of Proteins in Frozen Carp Surimi[J]. FOOD SCIENCE, 2011, 32(9): 126-129.

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Role of Trehalose in Preventing the Denaturation of Proteins in Frozen Carp Surimi

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