菊粉对冻藏鲢鱼鱼糜肌原纤维蛋白抗冻性的影响

Cryoprotective Effect of Inulin on Myofibrillar Protein from Silver Carp Surimi during Frozen Storage

研究菊粉对冻藏鲢鱼鱼糜肌原纤维蛋白抗冻性的影响,对鲢鱼鱼糜盐溶性蛋白含量、肌原纤维蛋白的Ca^2+-ATPase活性、总巯基含量、活性巯基含量、表面疏水性进行分析。结果表明,在-18 ℃条件下冻藏5 周后,菊粉可以抑制鲢鱼糜肌原纤维蛋白的冷冻变性,盐溶性蛋白含量、肌原纤维蛋白的Ca^2+-ATPase活性、总巯基含量、活性巯基含量的下降趋势和表面疏水性的增加趋势均得到抑制,其中1.5%菊粉的抗冻效果优于其他实验组且与商业抗冻剂接近。研究结果为开发热量和甜度较低的抗冻剂提供一定的理论依据。

In order to study the effect of inulin on the cryoprotection of myofibrillar protein from silver carp surimi during frozen storage, salt extractable protein content, Ca2+-ATPase activity, total sulfhydryl content, surface-reactive sulfhydryl content and surface hydrophobicity were analyzed. The results showed that inulin could inhibit the denaturation of myofibrillar protein as evidenced by the smaller decrease in salt extractable protein content, Ca2+-ATPase activity, total sulfhydryl content and surface-reactive sulfhydryl content as well as the smaller increase in surface hydrophobicity after 5 weeks of storage at -18 ℃. The cryoprotective effect of 1.5% inulin was better than that of any other experimental groups and close to commercial cryoprotectant. This study has provided a theoretical basis for the development of low-calorie cryoprotectant.