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为了探讨海藻糖对冷冻草鱼鱼糜肌原纤维蛋白冷冻作用的影响,以冷冻鱼糜盐溶性蛋白含量、肌原纤维蛋白Ca2+-ATPase活性以及肌原纤维蛋白表面疏水性为指标。结果表明,加入3%,6%及9%海藻糖的草鱼鱼糜冻藏60 d后,盐溶性蛋白含量比空白组分别提高6.11%,22.01%,23.43%;肌原纤维蛋白Ca2+-ATPase活性比空白组分别提高14.82%,35.40%,36.04%;肌原纤维蛋白表面疏水性比空白组分别下降13.63%,31.63%,31.45%。添加海藻糖能有效延缓草鱼鱼糜肌原纤维蛋白的冷冻变性,其中以添加6%海藻糖的综合效益为最佳。
In order to investigate the effect of trehalose on the freezing of myofibrillar protein from frozen grass carp surimi, the content of salt-soluble protein in frozen surimi, the activity of myofibrillar protein Ca2 + -ATPase and the surface hydrophobicity of myofibrillar protein were used as indexes. The results showed that the salt-soluble protein content increased by 6.11%, 22.01% and 23.43%, respectively, compared with the blank group after 60 days of storage with 3%, 6% and 9% trehalose. The myofibrillar protein Ca2 + -ATPase activity Which was 14.82%, 35.40% and 36.04% higher than that of the blank group respectively. The surface hydrophobicity of myofibrillar protein decreased by 13.63%, 31.63% and 31.45% respectively compared with the blank group. Adding trehalose can effectively delay the frozen degeneration of grass carp surimi fibroin protein, of which 6% trehalose is the best.