文献类型：期刊文献

中文题名：超高压处理对凡纳滨对虾虾仁蛋白质和微观结构的影响

英文题名：Effects of high hydrostatic pressure on protein and microstructure of Litopenaeus vannamei

作者：刘书成[1];邓倩琳[1];黄万有[1];吉宏武[1];高静[1];毛伟杰[1];郝记明[1]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研发中心,水产品深加工广东普通高校重点实验室,广东湛江524088

年份：2017

卷号：41

期号：6

起止页码：877

中文期刊名：水产学报

外文期刊名：Journal of Fisheries of China

收录：CSTPCD、、北大核心2014、Scopus、CSCD2017_2018、北大核心、CSCD

基金：广东省科技计划项目(2015A020209158);国家自然科学基金(31371801);现代农业产业技术体系专项(CARS-47)~~

语种：中文

中文关键词：凡纳滨对虾;超高压;蛋白质;热稳定性;微观结构

外文关键词：Litopenaeus vannamei; high hydrostatic pressure; protein; thermostability; microstructure;

中文摘要：为丰富超高压技术在虾类保鲜与加工中的应用基础理论并实现工业化生产,实验以未处理的凡纳滨对虾虾仁为对照,用超高压(100、300、500 MPa)分别处理虾仁5、10、20、30 min,分析蛋白质含量、组成和热稳定性的变化,观察虾仁肌肉组织的微观结构。结果显示,100 MPa处理使虾仁的肌浆蛋白含量增加,300和500 MPa处理使肌浆蛋白含量显著下降。超高压处理使肌原纤维蛋白含量显著下降,使虾仁蛋白质发生了变性、肌球蛋白和肌动蛋白的热稳定性降低;随着压强的升高和处理时间的延长,虾仁肌原纤维排列变得紧实致密,肌节严重收缩,肌纤维之间空隙变模糊而呈现出絮状结构。研究表明,超高压处理能使对虾蛋白质变性而产生凝胶化,从而有利于人体的消化和吸收,说明超高压可以用于加工即食虾类产品。

外文摘要：High hydrostatic pressure（HHP） is a promising non-thermal food processing technology, which not only can inactivate microorganism and enzyme to ensure food safety, but also can maximize the retention of nutrients and color, aroma, taste and improve food texture and functional properties. HHP can maintain the balance of food safety and quality better. At present, HHP has been widely studied and applied in meat processing, seafood processing, fruit and vegetable processing, dairy processing, and so on. In recent years, HHP has been reported in the shrimp preservation and processing. For example, HHP can inactivate microorganism and polyphenol oxidase from Litopenaeus vannamei, but HHP has a little effect on qualities. HHP can also be used to shuck, eliminate allergens, and extract astaxanthin from by-products in the shrimp processing. These provide a new method for shrimp processing and utilization. In order to enrich the basis theory of HHP in shrimp preservation and processing and to realize industrial production, regarding untreated peeled shrimps as a control, the peeled shrimp were treated by HHP at 100, 300, 500 MPa for 5, 10, 20 and 30 min, respectively. The content, composition and thermostability of protein were analyzed. The microstructure of shrimp muscle tissues was observed by optical microscope and transmission electron microscope. The results showed that the content of sarcoplasmic protein slightly increased at100 MPa, and decreased significantly at 300 and 500 MPa, and the content of myofibrillar protein significantly decreased. HHP treatment resulted in denaturation of peeled shrimp protein and decreased the thermostability of myosin and actin. With the increase of pressure and treatment time, HHP makes the arrangement of peeled shrimp myofibril tight and compact, and even the structure of myofibril collapse, sarcomere severe contraction, the gap among muscle fibers fuzzy and showing a flocculent structure. Therefore, high hydrostatic pressure can cause shrimp protein denaturation and gelation, which is conducive to digestion and absorption of the human body. The results show that high hydrostatic pressure can be used for processing instant shrimp products.