水产学报2026，Vol.50Issue(9)：61-71,11.DOI:10.11964/jfc.20260315451
冻藏温度对克氏原螯虾肌原纤维蛋白理化性质及结构的影响
Effects of freezing temperature on the physicochemical properties and structure of muscle myofibrillar proteins in Procambarus clarkii
摘要
Abstract
Procambarus clarkii is highly susceptible to quality deterioration during frozen storage due to its high moisture con-tent and endogenous enzyme activity,with myofibrillar protein(MP)serving as the key determinant of gelation performance and final product quality.To investigate the effects of different freezing temperatures on the physicochemical properties and structure of crayfish myofibrillar protein(MP).MP was extracted after freezing at-18,-40,and-80 ℃for 30 days.Key indicat-ors including turbidity,solubility,total sulfhydryl content,surface hydrophobicity,particle size,zeta potential,and Ca2+-ATPase activity were systematically measured.Molecular structural characteristics were analyzed via SDS-PAGE electrophoresis,cir-cular dichroism spectroscopy,and endogenous fluorescence spectroscopy to comprehensively evaluate the effects of different freezing temperatures on myofibrillar protein physicochemical properties and structure.Results indicated that compared with fresh samples,MP from the-18 ℃frozen group exhibited a 20.91 FTU increase in turbidity,a significant 119.48%rise in sur-face hydrophobicity,and a 2.78%decrease in total sulfhydryl content.The-40 ℃frozen group exhibited the smallest changes in all indicators,with Ca2+-ATPase activity decreasing by only 12.5%and α-helix content decreasing by 15.3%,significantly outperforming other frozen groups(P<0.05).Structural analysis revealed that primary structure of MP remained intact in all frozen groups.However,secondary structure showed reduced α-helix content by 15.1%-27.5%and increased β-sheet content by 8.2%-15.6%.This study confirms-40℃as the optimal freezing temperature,providing theoretical support for crayfish product processing.关键词
克氏原螯虾/冻藏温度/肌原纤维蛋白/理化特性/结构Key words
Procambarus clarkii/freezing temperature/myofibrillar protein/physicochemical properties/structure分类
农业科技引用本文复制引用
张琰,高小妹,于巍,乔宇,李新..冻藏温度对克氏原螯虾肌原纤维蛋白理化性质及结构的影响[J].水产学报,2026,50(9):61-71,11.基金项目
2025年湖北省特色淡水产品产业链扶持资金 2025 Hubei Province Special Freshwater Product Industry Chain Support Fund （）
