菊粉对虾蛄磷酸化肌原纤维蛋白特性的影响

Effect of Inulin on the Properties of Mantis shrimp Phosphorylated Myofibril Protein

将菊粉添加到虾蛄磷酸化肌原纤维蛋白中,研究不同添加量对其乳化和理化特性以及凝胶特性的影响。结果表明:当菊粉浓度为1.0%,肌原纤维蛋白乳化活力最小为11.526 m^2/g;当菊粉浓度为0.6%时,乳化稳定性最低为35.32%;菊粉的添加使蛋白表面疏水性逐渐降低,当添加量从0到1.0%时,随着浓度的增加,蛋白的浊度呈现先增加后降低的趋势;蛋白的起泡性和泡沫稳定性随着菊粉浓度的增加呈现先增加后降低的趋势;凝胶保水性随着浓度的增大先降低后上升;当菊粉添加量为0.8%时,蛋白凝胶硬度和弹性最大;凝胶白度受菊粉的影响不大;从DSC扫描曲线可以看出,当添加量从0到1.0%时,随着菊粉浓度的增大,其蛋白结构越来越稳定。本研究结果为进一步研究菊粉在虾蛄磷酸化MP的应用提供了一定的理论和实践依据。

The inulin was added to the phosphorylated myofibrillar protein in Mantis shrimp, and the effects of different amounts on the emulsification, phosphorylation properties and gel properties were studied. When inulin concentration was 1.0%, the emulsifying activity of myofibrillar protein was the minimum 11.526 m2/g;when inulin concentration was 0.6% , the emulsifying stability was the minimum 35.32% ;the addition of inulin made the surface hydrophobicity of the protein decrease gradually. When the addition ranged from 0 to 1.0% , the turbidity of the protein increased and then decreased with the increasing of concentration ;the foaming and foam stability of protein increased first and then decreased with the increasing of inulin concentration;the water retention of gel decreased first and then increased with the increasing of concentration.When the inulin content was 0.8%, the gel hardness and elasticity of gel were the largest; the whiteness of the gel was not affected by inulin ; as could be seen from the DSC scan curve,when the amount ranged from 0% to 1.0%, with the increasing of inulin concentration, the protein structure was becoming more and more stable.The results of this study provided a theoretical and practical basis for further studies on the application of inulin in the MP phosphorylation of Mantis shrimp.