蛋清蛋白-β-环状糊精复合物对小龙虾虾仁冻融稳定性的影响

Effect of Egg White Protein-β-Cyclodextrin Complex on Freeze-Thaw Stability of Shrimp

以蛋清蛋白(EWP)和β-环状糊精(β-CD)为原料制备新型抗冻剂,通过单因素实验和响应面试验,得到最佳抗冻活性的EWP-β-CD复合物的制备条件,然后将不同浓度(2%、4%和6%)的EWP-β-CD复合物应用于小龙虾虾仁的四次冻融循环体系,研究EWP-β-CD复合物对虾仁的抗冻保护作用。结果表明,制备EWP-β-CD复合物的最佳条件为pH7.0,β-CD与EWP的复合比1:10,热处理温度75℃,在最优条件下EWP-β-CD复合物的抗冻活性为84.09%±1.06%。将此条件下的EWP-β-CD复合物应用于小龙虾虾仁的冻融循环,虾仁添加EWP-β-CD复合物经过4次冻融循环后,保水性得到改善,硬度和咀嚼性明显提高,并且不会影响虾仁色度。当EWP-β-CD复合物的添加量为4%和6%时,抑制虾仁蛋白质的降解和脂肪氧化的效果明显优于商业抗冻剂。响应面法对EWP-β-CD复合物的制备条件优化合理,并初步证实其对虾仁品质有一定的保护作用,为后续研发低甜度、低热量的抗冻剂提供一定的理论基础。

A new antifreeze agent was prepared from Egg White Protein(EWP)andβ-Cyclodextrin(β-CD).Through single factor experiments and response surface test,the preparation conditions of EWP-β-CD complex with the best antifreeze activity were obtained.Then EWP-β-CD complex with different concentrations(2%,4%and 6%)was applied to the four freeze-thaw cycle system of shrimp to study the antifreeze protection of EWP-β-CD complex on shrimp.The results showed that the optimum conditions for the preparation of EWP-β-CD composite system were pH7.0,the composite ratio ofβ-CD and EWP 1:10,the heat treatment temperature 75℃.The antifreeze activity of EWP-β-CD composite system was84.09%±1.06%under the optimal conditions.The EWP-β-CD complex under this condition was applied to the freeze-thaw cycle of shrimp.After adding EWP-β-CD complex,the water retention,hardness and chewability of shrimps were significantly improved,and the chromaticity of shrimps was not significantly affected.When the addition of EWP-β-CD complex was 4%and 6%,the effect of EWP-β-CD complex on protein degradation and fat oxidation of shrimp was significantly better than that of commercial antifreeze.The preparation conditions of EWP-β-CD complex are optimized by response surface method,and it was preliminarily showed that it had a certain protective effect on the quality of shrimp.This result would provide a theoretical basis for the subsequent development of low sweetness and low calorie antifreeze.