海藻糖对罗非鱼糜及蛋白抗冻作用的研究

The Effect of Trehalose on the Freezing Preservation of Frozen Tilapia Surimi and Protein

以罗非鱼为原料,提取肌原纤维蛋白,添加10%海藻糖。在不同的冷冻时间下对其蛋白盐溶性,ATPase活性及巯基含量为指标,与未添加海藻糖对比研究肌原纤维蛋白的变性程度。制作罗非鱼糜,添加10%海藻糖作为对比,与蛋白变性过程同步,研究鱼糜的凝胶强度、保水性、弹性、咀嚼性等指标。结果表明,随着冻藏时间的延长,鱼糜蛋白盐溶性ATPase活性及巯基含量均呈下降趋势,鱼糜的保水性、弹性凝胶强度等也同步下降。而添加海藻糖对该趋势有抑制作用。

extract myofibrillar proteins from tilapia, add 10%of trehalose in the protein before being frozen. The effects of trehalose on the protein freezing denaturation of frozen tilapia myofibrillar proteins during the storage at low temperature were studied. In this paper, by using salt-solubility of myofibrillar protein, Ca2 ＋-ATPase activity and the content of -SH as an parameter. Meanwhile, add 10%of trehalose in tilapia surimi, study the effect of trehalose on the surimi by using the parameter of gel strength, water retention, elasticity, chewiness. The results showed that the additive of trehalose could prevent the protein freeze denaturation In tilapia surimi during the frozen storage and improve the quality of the surimi.