食品工业科技2017，Vol.38Issue(18)：232-236,246,6.DOI:10.13386/j.issn1002-0306.2017.18.044
海藻糖、山梨糖醇、柠檬酸钠对大黄花鱼肌原蛋白抗冷冻变性的影响
Influence of trehalose, sorbitol and sodium citrate on anti-freeze denaturation of large yellow croaker muscle's proprotein
摘要
Abstract
The experiment was carried out with large yellow croaker,making trehalose,sorbitol and sodium into different mixed antifreezing agents and then compare the large yellow croaker's hardness and water holding capacity and soluble protein,Ca2+-ATPase's activity,sulfhydryl content,total sulfhydryl content,variation regularity of surface hydrophobicity.In addition,SDS-PAGE gel electrophoresis was performed after frozen storage of 35 d and then the degree of denaturation of surimi protein under different antifreeze agents was analyzed.The results showed that different cryoprotectants could inhibit the protein denaturation of large yellow croaker.Mixed trehalose,sorbitol,sodium citrate three anti freeze denaturation was better than sorbitol,sodium citrate used alone on large yellow croaker myofibrillar protein.The quality of fish meat was decreased slowly with the addition of trehalose,sorbitol and sodium citrate.The physicochemical properties of the protein were stable and the structure of fish protein changed slowly.关键词
海藻糖/山梨糖醇/柠檬酸钠/抗冷冻变性Key words
trehalose/sorbitol/sodium citrate/anti-freeze denaturation分类
轻工纺织引用本文复制引用
王宁,李亮,李敏,齐文,尚宏丽..海藻糖、山梨糖醇、柠檬酸钠对大黄花鱼肌原蛋白抗冷冻变性的影响[J].食品工业科技,2017,38(18):232-236,246,6.基金项目
辽宁省自然科学基金项目(2015020776) （2015020776）
辽宁省农业领域创新人才项目(2014037) （2014037）
2016辽宁省大学生创新训练项目(201610160000060). （201610160000060）
