摘要
目的:研究新型多酚氧化酶抑制剂对南美白对虾的保鲜效果。方法:通过紫外和红外光谱表征合成的多酚氧化酶抑制剂H_(8)[P_(2)Mo_(17)Ni(OH_(2))O_(61)](P_(2)Mo_(17)Ni),研究其对蘑菇多酚氧化酶(PPO)相对酶活的影响及抑制机制和抑制类型;再测定经P_(2)Mo_(17)Ni处理后的南美白对虾在贮藏过程中的感官评分、色差(L*)值、总色差(ΔE)值、菌落总数、酸碱度(pH)值和总挥发性盐基氮(TVB-N)值的变化情况,评价P_(2)Mo_(17)Ni在南美白对虾保鲜上的作用。结果:P_(2)Mo_(17)Ni对体外蘑菇PPO的活性具有抑制作用,其半抑制浓度(IC_(50))为(0.377±0.004)mmol/L,且对PPO的抑制模式为竞争型可逆抑制,抑制常数K_(I)为0.185 mmol/L。在4℃冷藏条件下,与空白组相比,P_(2)Mo_(17)Ni处理能延缓对虾感官评分的下降和L*值、ΔE值的增加,抑制效果显著;且能显著延缓菌落总数、pH值和TVB-N值的增加,货架期可延长4~5 d。结论:P_(2)Mo_(17)Ni对南美白对虾具有良好的保鲜效果。
Objective:To design new and effective polyphenol oxidase(PPO)inhibitors and expand their application in the field of aquatic product preservation.Methods:The synthesized H 8[P_(2)Mo_(17)Ni(OH_(2))O_(61)](P_(2)Mo_(17)Ni)structure was characterized by ultraviolet and infrared spectrum.The inhibitory effect,type and mechanism of P_(2)Mo_(17)Ni on the relative activity of mushroom PPO in vitro was clarified.Then,the preservation effects of P_(2)Mo_(17)Ni on Litopenaeus vannamei Boone were evaluated through studying the index change of shrimps treated with P_(2)Mo_(17)Ni stored at 4℃,in which included the sensory score,the value of chromatic aberration L*,the value of total chromatic aberration(ΔE),the total number of colonies,the value of pH and the value of total volatile basic nitrogen(TVB-N).Results:The results showed that P_(2)Mo_(17)Ni was synthesized successfully.P_(2)Mo_(17)Ni inhibited the activity of PPO from mushroom in vitro with semi-inhibitory concentration(IC_(50))of(0.377±0.004)mmol/L.P 2 Mo 17 Ni inhibited mushroom PPO in a competitive reversible manner,and the inhibition constant K_(I)was 0.185 mmol/L.Under the cold storage condition of 4℃,compared with the control group,P_(2)Mo_(17)Ni could effectively delay the decline of sensory score and the increase of L*andΔE value in shrimps treated with P_(2)Mo_(17)Ni,and the inhibitory effect was significant.P 2 Mo 17 Ni could significantly inhibit the increase of total number of colonies,pH value and TVB-N value.P_(2)Mo_(17)Ni could extend the shelf life of shrimps for 4~5 days.Conclusion:P_(2)Mo_(17)Ni can slow down the blackening of shrimps and prevent its spoilage.P_(2)Mo_(17)Ni possesses a good preservation effect on L.vannamei and can be used in the preservation industry of aquatic products.
作者
方佳琪
韩情
马阳瑜
王芳
李莉莉
李文杰
王力
FANG Jia-qi;HAN Qing;MA Yang-yu;WANG Fang;LI Li-li;LI Wen-jie;WANG Li(Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae,Quanzhou,Fujian 362000,China;College of Oceanology and Food Science,Quanzhou Normal University,Quanzhou,Fujian 362000,China;College of Ocean Food and Biologicol Engineering,Jimei University,Xiamen,Fujian 361021,China;College of Chemical Engineering and Materials,Quanzhou Normal University,Quanzhou,Fujian 362000,China)
出处
《食品与机械》
CSCD
北大核心
2023年第3期114-121,共8页
Food and Machinery
基金
福建省自然科学基金项目(编号:2020J01791,2022J011109)
福建省海洋藻类活性物质制备与功能开发重点实验室开放课题(编号:2020FZSK04)
国家级大学生创新创业训练计划项目(编号:202210399003)。
关键词
多金属氧酸盐
多酚氧化酶
抑制剂
南美白对虾
保鲜
polyoxomethoate
polyphenol oxidase
inhibitor
Litopenaeus vannamei Boone
preservation