海藻糖对虾蛄磷酸化肌原纤维蛋白功能特性的影响

Effect of Trehalose on the Functionalities of Phosphorylated Myofibrillar Protein from Mantis Shrimp (Oratosquilla oratoria)

将适量的海藻糖加入虾蛄磷酸化肌原纤维蛋白(myofibrillar protein,MP)中,研究其添加量对蛋白质乳化、理化及凝胶特性的影响。结果表明:当海藻糖添加量为0.4 mg/mL时,虾蛄磷酸化MP的乳化活性达到最大,乳化稳定性则随海藻糖添加量的增加而逐渐增大,并在海藻糖添加量为1.0 mg/mL时达到最大;海藻糖添加量逐渐增大时,虾蛄磷酸化MP的表面疏水性呈现先增加后降低的趋势,并在添加量为0.2 mg/mL时达到最大;浊度先增加后逐渐降低,在添加量为0.4 mg/mL时达到最大;MP的起泡性(foaming characteristics,FC)和泡沫稳定性(foam stability,FS)随着海藻糖添加量的增加均呈现先增加后降低的趋势,海藻糖添加量为0.4 mg/mL时,FC达到最大;随着海藻糖添加量的增大,磷酸化MP凝胶的保水性呈现先增加后降低的趋势,并在海藻糖添加量为0.4 mg/mL时达到最高,凝胶硬度也呈现先增加后降低的趋势,弹性呈现逐渐增加的趋势,凝胶白度呈现先增加后降低的趋势。差示扫描量热仪扫描曲线反映出添加适量的海藻糖有利于MP结构的稳定。

The effect of adding different amounts of trehalose to phosphorylated myofibrillar protein（MP） from mantis shrimp on its emulsifying, physicochemical properties and gel properties. The results showed that the emulsifying activity of the phosphorylated MP reached its maximum with the addition of 0.4 mg/mL trehalose. And the emulsion stability was gradually increased with trehalose concentration up to 1.0 mg/mL. The surface hydrophobicity increased with trehalose concentration up to 0.2 mg/mL and then it decreased. Similarly, the turbidity increased with trehalose concentration up to 0.4 mg/mL and then decreased. The foaming capacity（FC） and foam stability（FS） increased first and then decreased with the increase of trehalose concentration. When the concentration of trehalose was 0.4 mg/mL, FC reached the maximum. The water-holding capacity of phosphorylated MP gels increased with trehalose concentration up to 0.4 mg/mL and then decreased, and the gel hardness and whiteness showed the same trend. The gel elasticity gradually increased with trehalose concentration. The differential scanning calorimetric curve showed that adding the proper amount of trehalose was beneficial to stabilize the structure of MP.