鲢鱼加工副产物酶解产物对冻融鱼糜肌原纤维蛋白性质的影响

Effects of Hydrolysates from Silver Carp Processing by-products on Properties of Myofibrillar Protein in Freeze-thawed Surimi

分析了鲢鱼加工副产物酶解产物对冻融鱼糜肌原纤维蛋白性质的影响。采用复合蛋白酶制备酶解产物,分别添加2%,6%的酶解产物(FPH-2%、FPH-6%)于鱼糜中,设置空白对照,冻融循环6次后,提取鱼糜中的肌原纤维蛋白并测定其性质。结果表明:两种添加量的酶解产物对冻融鱼糜中肌原纤维蛋白均具有良好的保护作用,其中,添加6%酶解产物的鱼糜冻融循环6次后,肌原纤维蛋白浓度和巯基含量降低最少且羰基含量较低,DSC和SDS-PAGE分析表明:6%酶解产物添加组中肌原纤维蛋白变性程度较低。本研究有助于明确该酶解产物对于鱼糜结构的作用,为鲢鱼加工业提供理论依据;同时能有效利用蛋白资源,提高水产加工产业的附加值。

Effects of hydrolysates from silver carp processing by-products on properties of myofibrillar protein in freeze-thawed surimi were studied. Protamex was used to prepare hydrolyzate. The hydrolyzate（FPH-2%, FPH-6%） was added to the surimi respectively and blank control was also set. The myofibrillar proteins in freeze-thawed surimi were extracted after six freeze-thawing cycles. The results indicated that the hydrolysate could protect myofibrillar proteins from abusement of freeze-thawing treatments. The decreasing rates of myofibrillar protein concentration and the total sulfydryl content were lowere in the FPH-6% group, and its carbonyl content was lower, either. DSC and SDS-PAGE analysis further demonstrated that FPH-6% could retard denaturation of myofibrillar proteins. The present study contributed to explicate the effects of the hydrolysate on surimi structure and provide a theoretical basis for silver carp processing.