冷冻方式对小龙虾蛋白性质和结构的影响

Effects of Freezing Methods on the Properties and Structure of Myofibrillar Proteins from Crayfish(Procambarus clarkii)

为研究冷冻方式对小龙虾品质的影响,分别利用空气冷冻、浸渍冷冻、静磁场辅助浸渍冷冻及液氮冷冻处理小龙虾并探究肌原纤维蛋白性质和结构的变化。结果表明:相较于空气冷冻,浸渍冷冻或液氮冷冻能够不同程度提升小龙虾肌原纤维蛋白的Zeta电位绝对值,抑制总巯基含量的降低,保留蛋白原始结构特征并提升其稳定性;静磁场辅助浸渍冷冻对肌原纤维蛋白稳定性的提升更加显著(P<0.05),具体表现为相对其他处理组更低的浊度和粒径,以及更高的Zeta电位绝对值和总巯基含量,更加保守的蛋白质结构特征,更低的表面疏水性,肌球蛋白重链也更多地被保留。总之,冷冻小龙虾品质受不同冷冻介质的影响,静磁场辅助浸渍冷冻能够更好地稳定其肌原纤维蛋白的功能性质。

In order to study the effect of freezing methods on the quality of crayfish,changes in the properties and structure of crayfish myofibrillar proteins(MPs)after air freezing(AF),immersion freezing(IF),static magnetic field-assisted immersion freezing(SMF),and liquid nitrogen freezing(LNF)were examined.Compared with AF,IF and LNF could enhance the absolute value of the zeta potential of crayfish MPs to different degrees,inhibit the decrease of total sulfhydryl content,and maintain the structural characteristics of the proteins enhancing their stability.SMF improved the stability of MPs more significantly than any other freezing treatment(P<0.05),as evidenced by lower turbidity and particle size,higher absolute zeta potential and total sulfhydryl content,better maintained structural features,lower surface hydrophobicity,and greater retention of the myosin heavy chains.In conclusion,the quality of frozen crayfish is affected by different freezing media,and SMF can better stabilize the functional properties of crayfish MPs.