文献类型：期刊文献

中文题名：热加工对牡蛎中锌元素存在形态的影响

英文题名：Effects of thermal processing on the existing form of zinc in oysters

作者：钟润芳[1];曹文红[1,2,3];陈忠琴[1,2,3];何梅芳[1];高加龙[1,2,3];章超桦[1,2,3];秦小明[1,2,3];郑惠娜[1,2,3];林海生[1,2,3]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]国家贝类加工技术研发分中心,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东湛江524088;[3]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2022

卷号：48

期号：7

起止页码：166

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、CSCD2021_2022、北大核心、CSCD、北大核心2020

基金：国家重点研发计划课题项目(2018YFD0901105);广东海洋大学“冲一流”学科建设科研项目(231419014);广东省科技计划项目(2015A020209164);财政部和农业农村部:国家现代农业产业技术体系资助项目。

语种：中文

中文关键词：热加工;牡蛎;锌;存在形态;多糖锌;蛋白锌

外文关键词：thermal processing;oyster;zinc;existing form;zinc polysaccharides;zinc proteins

中文摘要：锌元素的生物利用率与其存在形态密切相关,该文研究热加工对牡蛎锌元素存在形态的影响。将经过蒸制(100℃、10 min)、油炸(140℃、5 min)、烤制(200℃、15 min)3种热加工方式的牡蛎和生鲜牡蛎进行比较,研究总锌及锌离子含量、多糖和蛋白中锌含量的变化;采用傅里叶红外光谱仪测定多糖及蛋白的结构变化。牡蛎经蒸制、油炸加工后总锌含量分别损失6.43%、14.68%、锌离子含量分别下降45.60%、68.12%,烤制过程总锌含量未发生明显变化,但锌离子含量下降50.59%,其中油炸组锌离子含量降低最为显著(P<0.01);热加工使多糖和蛋白的锌结合能力显著下降,红外光谱图显示,多糖的官能团及化学键没有显著变化,而蛋白的二级结构遭到破坏。结果表明,热加工使牡蛎中锌元素伴随流失液损失,其中离子形态锌流失较为严重;热加工改变多糖和蛋白的结构,可能破坏了锌与多糖、蛋白的结合方式。

外文摘要：The bioavailability of zinc is closely related to its existing form.In this study,the effects of thermal processing on the existing form of zinc in oysters was explored.Three thermal processing methods,steamed(100℃,10 min),fried(140℃,5 min)and grilled(200℃,15 min),had been applied on oysters to study the total zinc and zinc ions changes in content,zinc content in polysaccharides and proteins,respectively.Fourier infrared spectrometer was employed to determine the structural changes of polysaccharides and proteins in oysters.The results showed that with the treatment of the steaming and frying process,the total zinc content of oysters was significantly reduced by 6.43%and 14.68%,and the zinc ion content decreased by 45.60%and 68.12%.During the roasting process,the total zinc content had no significant difference.But the zinc ion content decreased by 50.59%,the significant reduction was found in fried group.On the other hand,the thermal processing methods had been significantly reduced the zinc-binding capacity of polysaccharides and proteins in the oysters.The infrared spectroscopy showed that the functional groups and chemical bonds of the polysaccharides were not significantly changed,however,the secondary structures of the proteins were changed.In current study,the results showed that the thermal processing methods cause the loss of zinc in oysters accompanied with the loss of fluid,and the ionic form of zinc was the major one.These processing methods change the structures of polysaccharides and proteins,which might also destroy the binding mode of zinc with polysaccharides and proteins.