微波纳米解冻对秘鲁鱿鱼保水性和蛋白结构的影响

Effects of Microwave Nanoparticles Thawing on Water Holding Capacity and Protein Structure of Jumbo Squid(Dosidicus gigas)

通过构建羟自由基氧化体系,研究微波纳米解冻(MNPT)和微波解冻(MT)两种解冻方式对秘鲁鱿鱼保水性、蛋白结构、蛋白和脂肪氧化情况的影响。结果表明:与MT相比,MNPT可以减缓秘鲁鱿鱼的蒸煮损失率和离心损失率,增强保水性;MT和MNPT各处理组的羰基含量、二聚酪氨酸含量、浊度和硫代巴比妥酸反应物(TBARS)值均随H2O2浓度的增加而增加,不同氧化浓度间差异显著(P<0.05),且MNPT各处理组结果均低于同等H2O2浓度的MT各处理组,说明MNPT可有效缓解蛋白和脂肪氧化,减少蛋白聚集。内源荧光和紫外吸收光谱说明MNPT可有效维持蛋白结构的稳定,MNPT是一种有效的解冻方式,可以实现快速、均匀解冻。

The effects of microwave nanothawing(MNPT)and microwave thawing(MT)on water holding capacity(WHC),protein structure,protein and fat oxidation of jumbo squid(Dosidicus gigas)were studied by constructing hydroxyl radical oxidation system.The results indicated that compared with MT,MNPT could reduce the cooking loss and centrifugation loss of jumbo squid,and enhance the WHC.The content of carbonyl group,dityrosine content,turbidity and TBARS value of MT and MNPT groups all increased with the increase of H2O2 concentration.There were significant differences among different oxidation concentrations(P<0.05),and all MNPT treatment groups were lower than MT treatment groups with the same concentration of H2O2.MNPT could effectively alleviate protein and fat oxidation and reduce protein aggregation.Endogenous fluorescence and ultraviolet absorption indicated that MNPT could effectively maintain the stability of protein structure.MNPT is an effective thawing method,which can achieve rapid and uniform thawing.