文献类型：期刊文献

中文题名：冻藏条件对蛤的蛋白质冷冻变性的影响及其改善的实验研究

英文题名：Effects of Frozen Storage on Freeze Denaturation of Clam Protein and the Study of Improvment

作者：关志强[1];宋小勇[1];李敏[1]

机构：[1]湛江海洋大学工程学院,广东湛江524025

年份：2005

卷号：26

期号：9

起止页码：166

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、北大核心2004、Scopus、CSCD2011_2012、北大核心、CSCD

基金：广东省科技厅支助项目(2004B20401011)

语种：中文

中文关键词：蛤;蛋白质冷冻变性;冻藏温度;冻藏时间;抗冻剂

外文关键词：clam; protein freezing denaturation： frozen storage temperature： frozen storage time： cryoprotectants

中文摘要：以文蛤和波纹巴非蛤为对象研究了不同冻藏条件对肌原纤维Ca2+-ATPase活性、盐溶性蛋白溶解度的影响及在相同条件下添加抗冻剂的改善效果。结果表明,冻藏温度对贝肌肉、碎贝肉和贝糜变性有显著影响,且温度越低,变性越小;无完整细胞形态的贝糜的变性幅度最大,碎贝肉次之;添加抗冻剂能有效防止贝肉蛋白质冷冻变性,尤其能使贝糜肌原纤维蛋白质的稳定性大大提高。

外文摘要：The effects of frozen storage condition on salt-solubility and Ca^2＋-ATPase activity of myofibrillar protein in Meretrix Linnaeus and Paphia Undulata were studied in this paper. The results show that the storage temperature effects the protein freezing denaturation evidently, and the lower the frozen temperature, the less extent of freeze denaturation; surimi is impacted the most serious and minced shellfish is the second, the frezz denatureation of myofibrillar protein in shellfish meat could be efficiently reduced by means of cryoprotectants especially in surimi.