摘要
为了探究对虾热风干制过程中蛋白质与品质变化的内在联系,本实验以南美白对虾为原料,经3%盐水煮沸2 min后利用55℃恒温鼓风干燥箱进行干制,分析干制过程中对虾微观结构和品质变化规律,系统研究蛋白质氧化降解程度及分子内价键、二级结构、三级结构的变化情况,并在此基础上通过相关性分析解析蛋白质与品质的相关性。结果表明:干制处理使虾的L^(*)、a^(*)和b^(*)值逐渐下降,质构特性改变,干制终点时硬度、胶黏性和咀嚼性分别增加至344.78 N、45.01 mJ和116.50 mJ;同时,干制诱导蛋白质发生氧化变性并降解,干制至终点时样品总巯基含量降为0.36μmol/g,而羰基含量上升至2.03 nmol/mg,三氯乙酸-可溶性肽含量上升为0.91μmol/g;此外,蛋白质结构明显改变,离子键、氢键相对含量降低,疏水键与二硫键相对含量增加,二级结构由α-螺旋向β-折叠、β-转角和无规卷曲转化,色氨酸荧光强度降低,蛋白质三级结构改变。Pearson相关分析结果表明颜色变化主要与蛋白质氧化有关,蛋白质降解变性显著影响虾的质构特性。本研究结果可为进一步提升对虾干制品品质提供理论支撑。
In order to investigate the intrinsic relationship between protein characteristics and quality changes during the hot air drying of shrimp,Penaeus vannamei was dried by hot air at 55℃after being boiled in 3%salt solution for 2 minutes.We studied changes in the microstructure and quality of shrimp,and systematically investigated changes in the oxidative degradation degree,intramolecular valence bonds,and secondary and tertiary structure of protein.The results showed that the drying treatment gradually decreased the L^(*),a^(*)and b^(*)values of shrimp,and changed the texture characteristics,and the hardness,adhesiveness and chewiness were increased to 344.78 N,45.01 mJ and 116.50 mJ at the end of drying,respectively.In addition,oxidative denaturation and degradation of proteins occurred;the total sulfhydryl content decreased to 0.36μmol/g at the end of drying,while the carbonyl content increased to 2.03 nmol/mg protein,and the trichloroacetic acid(TCA)-soluble peptide content increased to 0.91μmol/g.The protein structure was significantly changed;the relative contents of ionic and hydrogen bonds decreased,the relative contents of hydrophobic and disulfide bonds increased,the secondary structure was transformed fromα-helix toβ-fold,β-turn and random coil,the intensity of tryptophan fluorescence decreased,and the tertiary structure was also changed.Pearson correlation analysis showed that the color changes were mainly related to protein oxidation and protein degradation and denaturation significantly affected the textural properties of shrimp.This study can provide theoretical support for further improving the quality of dried shrimp products.
作者
徐文雅
马倩云
王佳荣
孙剑锋
汤轶伟
王颉
王文秀
XU Wenya;MA Qianyun;WANG Jiarong;SUN Jianfeng;TANG Yiwei;WANG Jie;WANG Wenxiu(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第15期40-48,共9页
Food Science
基金
国家自然科学基金青年科学基金项目(32001732)
“十三五”国家重点研发计划重点专项(2018YFD0901004)。
关键词
南美白对虾
热风干制
品质变化
蛋白质变性
氧化和降解
Penaeus vannamei
hot air drying
quality changes
protein denaturation
oxidation and degradation