黑麦多酚对泥鳅冰温贮藏过程中肌原纤维蛋白功能特性的影响

Effect of Rye Polyphenol on Functional Properties of Loach Myofibrillar Protein during Superchilling Storage

对不同质量浓度黑麦多酚(1.5、3.0、4.5 g/L)处理泥鳅冰温贮藏过程中肌原纤维蛋白(myofibrillar protein,MP)功能性质的影响进行了研究,各组样品在-0.7℃下贮藏0、5、10、15、20、25、30 d时进行肌原纤维蛋白溶解性、表面疏水性、巯基含量、羰基含量、乳化活性及乳化稳定性的测定。结果表明,黑麦多酚对冰温贮藏过程中泥鳅肌原纤维蛋白功能性质有明显影响,处理组较对照组能抑制冰温贮藏过程中泥鳅肌原纤维蛋白中巯基含量的下降和羰基含量、表面疏水性的上升,从而使肌原纤维蛋白保持较好的溶解性、乳化性,且质量浓度越大效果越好,4.5 g/L处理效果最好。

The effects of rye polyphenols with various concentrations(1.5,3.0 and 4.5 g/L)on functional properties of loach myofibril protein during superchilled storage had been studied.The indexes of solubility,surface hydrophobicity,sulfhydryl content,carbonyl content,emulsifying activities and emulsifying stability were determined during 0,5,10,15,20,25 and 30 days storage at-0.7℃.The results showed that treatment with rye polyphenols had a significant effect on the functional properties of loach myofibrillar proteins during storage,compared with the control group,the treatment groups could inhibit the decreasing of sulfhydryl content and the increasing of carbonyl content and surface hydrophobicity of the loach myofibrillar protein during storage,thus the solubility and emulsification properties of myofibrillar protein had been kept in good condition,and the effects increased with the concentration of rye polyphenols.The best effect can be obtained when the concentration with 4.5 g/L.