广东海洋大学学报2025，Vol.45Issue(2)：93-102,10.DOI:10.3969/j.issn.1673-9159.2025.02.012
白芨多糖对克氏原螯虾氧化肌原纤维蛋白凝胶冻融循环特性及消化特性的影响
Effects of Bletilla striata Polysaccharide on Freeze-Thaw Cycle and Digestive Characteristics of Oxidized Myofibrillar Protein Gel in Procambarus clarkii
摘要
Abstract
[Objective]This study aimed to investigate the effects of Bletilla striata polysaccharide on the freeze-thaw resistance of myofibrillar protein(MP)gels in Procambarus clarkii under oxidative stress,providing a theoretical basis for the application of B.striata polysaccharide in cryoprotection and water retention.[Methods]Using P.clarkii as the raw material,the effects of mass fraction 0.1%BSP on the physicochemical properties,protein structure,and digestive characteristics of MP gel during seven freeze-thaw cycles were evaluated by measuring water distribution,color,texture,rheological properties,secondary structure,and microstructure.[Results]With increasing freeze-thaw cycles,the MP gel exhibited quality deterioration,including significant decreases in lightness(L*),whiteness(W),water-holding capacity,and β-sheet content,as well as an increase in gel strength.However,after seven cycles,the BSP-treated group showed a 4.63 smaller decline in W value,a 10.22%reduction in free water content,a 191.52 U/mg increase in trypsin activity,and a mitigated decrease in β-sheet content compared to the untreated group.Additionally,the viscoelasticity of the MP gel was significantly improved.Compared to the linoleic acid oxidation group,the BSP group exhibited an 8.39%increase in gastric digestibility and a 12.92%increase in intestinal digestibility.Scanning electron microscopy(SEM)revealed that BSP addition effectively reduced ice crystal pores in the MP gel during freeze-thaw cycles,indicating its ability to suppress ice crystal-induced damage.[Conclusion]BSP stabilizes the MP gel network and enhances its digestibility by inhibiting oxidative cross-linking of MP,maintaining hydrophobic interactions,preserving β-sheet structures,and improving resistance to freeze-thaw-induced deterioration.关键词
白芨多糖/克氏原螯虾/氧化肌原纤维蛋白凝胶/冻融循环/凝胶特性/消化特性Key words
Bletilla striata polysaccharide/Procambarus clarkii/oxidized myofibrillar protein gel/freeze-thaw cycles/gel characteristics/digestive characteristics分类
轻工纺织引用本文复制引用
余焱,吴伟伦,熊光权,吴文锦,汪兰,钱凯,石柳,徐宁..白芨多糖对克氏原螯虾氧化肌原纤维蛋白凝胶冻融循环特性及消化特性的影响[J].广东海洋大学学报,2025,45(2):93-102,10.基金项目
中央引导地方科技发展专项"裂殖壶菌制备功能营养素的技术研发与新产品创制"(2023EGA025) （2023EGA025）
湖北省重点研发项目"特色淡水产品(黄鳝、小龙虾)高质高效加工及装备研究"(2024BBB079) （黄鳝、小龙虾）
湖北省技术创新专项(重大项目)揭榜制科技项目"水产智能化加工工程技术研发及装备集成"(2023BEB030) （重大项目）
