为研究不同干燥方式对低盐腌制鲍鱼复水品质的影响,本研究采用真空冷冻干燥、冷风干燥与热风干燥对其进行干燥处理,研究其复水过程的质量体积和复水率,并通过低场核磁共振(low field nuclear magnetic resonance,LF-NMR)和磁共振成像(ma...为研究不同干燥方式对低盐腌制鲍鱼复水品质的影响,本研究采用真空冷冻干燥、冷风干燥与热风干燥对其进行干燥处理,研究其复水过程的质量体积和复水率,并通过低场核磁共振(low field nuclear magnetic resonance,LF-NMR)和磁共振成像(magnetic resonance imaging,MRI)研究复水过程的水分分布以及复水后的色差、质构、组织形态、游离氨基酸等变化情况。结果表明,在72 h时真空冷冻干鲍的复水率为278.73%,显著高于冷风干鲍和热风干鲍的复水率(P<0.05)。由LF-NMR和MRI结果分析得出,不易流动水和自由水含量是三种干鲍水分含量增加的主要因素。真空冷冻干鲍、冷风干燥和热风干鲍分别在72、48和24 h时复水完成。不同的干燥方式影响复水后的质构,结果显示,三种干燥方式的鲍鱼样品硬度与咀嚼性均有显著差异(P<0.05),真空冷冻干燥鲍鱼复水后硬度和咀嚼性最低,分别为954.01和708.59 g;热风干燥鲍鱼复水后硬度与咀嚼性最高,分别为1230.14和920.02 g。组织学染色与扫描电镜结果显示,真空冷冻干鲍的肌肉组织为较疏松的多孔结构;冷风干鲍和热风干鲍的组织为较细长和致密的结构。综上,真空冷冻干燥鲍鱼的复水率最高,硬度和咀嚼性最低,口感最好,但滋味不及热风干燥鲍鱼。本研究结果可为了解不同干燥方法对低盐腌制鲍鱼产品品质的影响提供理论参考。展开更多
Abalones reveal unique taste after processing,mainly because of their abundant free amino acids(FAAs)and nucleotides.FAAs are nutrition components that can contribute to the unique taste.However,which factor(s)is resp...Abalones reveal unique taste after processing,mainly because of their abundant free amino acids(FAAs)and nucleotides.FAAs are nutrition components that can contribute to the unique taste.However,which factor(s)is responsible for the accumulation of FAAs still need further studies.To analyze the production of FAAs,we studied the variation of FAAs during 7 days of storage at 4℃.The content of taste-active amino acids,including Asp,Glu,Ser,and Gly increased by 1.7-fold,2.0-fold,3.0-fold,and 8.4-fold,respectively.The relative activity of cathepsin L and aminopeptidase(AP)increased significantly during the cold storage period.To identify AP in abalone and its function in mediating the production of FAAs,an aminopeptidase with wide substrate specificity was then extracted and purified from abalone muscle to homogeneity.Purified AP with a molecular mass of 100 kDa exhibited its maximum activity at 30℃,pH 7.5,and was further confirmed by LC-MS.Bestatin specifically inhibited the activity of AP,and metalloproteinase inhibitors EDTA,EGTA and 1,10-phenanthroline also suppressed its activity to different degrees.Based on its highest activity to substrate Leu-MCA and its peptide sequences,the purified enzyme was identified as leucine aminopeptidase(LAP).Our present study indicated the essential role of AP for FAAs accumulation during cold storage of abalone.展开更多
为提高磁致伸缩位移传感器的测试量程,需要对传感器的输出特性进行研究,以期获得更大的检测信号。针对应力波在传播过程中的衰减直接影响检测信号幅值的问题,从声压强度与声波峰值的关系出发建立了含有传播距离的输出电压模型,确定了输...为提高磁致伸缩位移传感器的测试量程,需要对传感器的输出特性进行研究,以期获得更大的检测信号。针对应力波在传播过程中的衰减直接影响检测信号幅值的问题,从声压强度与声波峰值的关系出发建立了含有传播距离的输出电压模型,确定了输出电压随传播距离呈指数衰减的规律。为了测试输出电压随传播距离变化的关系,提出通过应力波来回多次反射来得到衰减后的电压幅值的方法,去掉波导丝两端阻尼,永磁体和检测线圈的位置不变,可以避免波导丝的不均匀性对输出电压的影响以及较长波导丝所需激励电压过高的问题。搭建了传感器输出信号衰减测试平台,对线径为0.5 mm,应力波衰减系数为0.132 3 Np·m^（-1）的Fe-Ga丝进行测试,基于所提实验方法,测得应力波传播距离为0.312~4.266 m时,偏置磁场分别为7.5和10 k A/m对应的输出电压的变化范围分别为138~79.6 m V和172~99.5 m V。从实验上验证了输出模型的准确性,应用此模型可以对传感器的输出电压值和量程进行预测。展开更多
文摘为了探究太平洋牡蛎(Crassostrea gigas)在0℃和4℃冷藏过程中的品质变化,首先对牡蛎不同组织(闭壳肌、外套膜、鳃和内脏团)在冷藏过程中的表观变化进行观察,利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulphate-polyacrylamide gel electrophoresis,SDS-PAGE)分析冷藏过程中各组织中全蛋白的变化,进一步通过Western blotting鉴定闭壳肌中肌球蛋白重链(myosin heavy chain,MHC)、肌动蛋白、副肌球蛋白(paramyosin,PM)和原肌球蛋白(tropomyosin,TM)的降解情况,采用荧光光谱分析闭壳肌冷藏过程中内源性丝氨酸蛋白酶和组织蛋白酶B的活力变化,以闭壳肌的pH、K值和质构特性等为评价指标,分析其在冷藏过程中品质的变化。结果显示,随着冷藏时间延长,闭壳肌由紧实变得绵软,表观变化最明显。Western blotting结果显示,在0℃和4℃冷藏过程中,闭壳肌中MHC分别在第3天和第1天开始降解,表明低温有利于降低蛋白酶解速率;但是,肌动蛋白、PM和TM无明显变化。闭壳肌中丝氨酸蛋白酶和组织蛋白酶B活力在冷藏过程中总体呈现先升高后降低的趋势。在0、4℃冷藏过程中,pH值从初始的6.79开始呈现下降趋势,至第11天时分别为6.52、5.84;K值分别在第9天和第5天超过二级鲜度范围(40%);闭壳肌硬度和咀嚼性均在第1天达到峰值,随后逐渐下降,弹性呈现下降趋势;闭壳肌中MHC的降解最为明显,并与牡蛎品质劣化密切相关。研究可为牡蛎冷藏保鲜提供理论参考。
基金supported by the National Key R&D Program of China(No.2018YFD0901004)the National Natural Science Foundation of China(No.31772049).
文摘Abalones reveal unique taste after processing,mainly because of their abundant free amino acids(FAAs)and nucleotides.FAAs are nutrition components that can contribute to the unique taste.However,which factor(s)is responsible for the accumulation of FAAs still need further studies.To analyze the production of FAAs,we studied the variation of FAAs during 7 days of storage at 4℃.The content of taste-active amino acids,including Asp,Glu,Ser,and Gly increased by 1.7-fold,2.0-fold,3.0-fold,and 8.4-fold,respectively.The relative activity of cathepsin L and aminopeptidase(AP)increased significantly during the cold storage period.To identify AP in abalone and its function in mediating the production of FAAs,an aminopeptidase with wide substrate specificity was then extracted and purified from abalone muscle to homogeneity.Purified AP with a molecular mass of 100 kDa exhibited its maximum activity at 30℃,pH 7.5,and was further confirmed by LC-MS.Bestatin specifically inhibited the activity of AP,and metalloproteinase inhibitors EDTA,EGTA and 1,10-phenanthroline also suppressed its activity to different degrees.Based on its highest activity to substrate Leu-MCA and its peptide sequences,the purified enzyme was identified as leucine aminopeptidase(LAP).Our present study indicated the essential role of AP for FAAs accumulation during cold storage of abalone.
文摘为提高磁致伸缩位移传感器的测试量程,需要对传感器的输出特性进行研究,以期获得更大的检测信号。针对应力波在传播过程中的衰减直接影响检测信号幅值的问题,从声压强度与声波峰值的关系出发建立了含有传播距离的输出电压模型,确定了输出电压随传播距离呈指数衰减的规律。为了测试输出电压随传播距离变化的关系,提出通过应力波来回多次反射来得到衰减后的电压幅值的方法,去掉波导丝两端阻尼,永磁体和检测线圈的位置不变,可以避免波导丝的不均匀性对输出电压的影响以及较长波导丝所需激励电压过高的问题。搭建了传感器输出信号衰减测试平台,对线径为0.5 mm,应力波衰减系数为0.132 3 Np·m^（-1）的Fe-Ga丝进行测试,基于所提实验方法,测得应力波传播距离为0.312~4.266 m时,偏置磁场分别为7.5和10 k A/m对应的输出电压的变化范围分别为138~79.6 m V和172~99.5 m V。从实验上验证了输出模型的准确性,应用此模型可以对传感器的输出电压值和量程进行预测。
