文献类型：期刊文献

中文题名：壳聚糖-玉米醇溶蛋白-紫苏精油复合涂膜对鲈鱼冷藏期间品质和蛋白质变化的影响

英文题名：Effect of Chitosan-Zein-Perilla Essential Oil Composite Coating on Quality and Protein Changes in Perch Meat during Refrigerated Storage

作者：游智奕[1,2];滕慧[1,2];张畅[1,2];陆敏馨[1,2];陈雷[1,2]

机构：[1]广东海洋大学深圳研究院,广东深圳518116;[2]广东海洋大学食品科技学院,国家贝类加工技术研发分中心(湛江),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,水产品深加工广东普通高校重点实验室,广东湛江524088

年份：2026

卷号：47

期号：4

起止页码：276

中文期刊名：食品科学

外文期刊名：Food Science

收录：北大核心2023、、北大核心

基金：广东海洋大学食品科技学院——博士启动费及研究生经费项目(101202);广东省教育厅TZ计划专项(060310042501)。

语种：中文

中文关键词：壳聚糖;玉米醇溶蛋白;紫苏精油;鲈鱼;蛋白氧化

外文关键词：chitosan;zein;perilla essential oil;perch;protein oxidation

中文摘要：为延长鲈鱼的货架期,以壳聚糖、玉米醇溶蛋白协同紫苏精油制备复合保鲜膜液,研究4℃冷藏过程(0、2、4、6、8 d)中复合涂膜液对鲈鱼理化性质(菌落总数、总挥发性盐基氮值、pH值、汁液流失率、质构特性)和蛋白质变化(溶解度、浊度、巯基含量、表面疏水性和二级、三级结构)的影响。结果表明,在冷藏8 d后,与对照组相比,复合涂膜处理组鱼肉菌落总数、总挥发性盐基氮值、pH值、汁液流失率显著降低(P<0.05),质构特性显著提高(P<0.05)。此外,水分分布和核磁共振成像结果表明,复合涂膜处理通过影响水分迁移提高鱼肉的保水效果。在蛋白质氧化方面,冷藏8 d后,涂膜组鱼肉肌原纤维蛋白的浊度、表面疏水性、羰基含量分别比对照组低12.11%、42.86%、50.68%,巯基含量、溶解度分别比对照组高31.55%、16.98%。圆二色光谱显示,涂膜处理延缓了α-螺旋比例的下降,维持了肌原纤维蛋白二级结构的稳定。荧光光谱显示,涂膜处理能够抑制色氨酸残基的暴露,延缓肌原纤维蛋白三级结构的改变。综上所述,壳聚糖-玉米醇溶蛋白-紫苏精油复合涂膜可以延缓鲈鱼的蛋白质氧化变性,保护蛋白质的空间构象,有效维持鲈鱼的冷藏品质。

外文摘要：To extend the shelf life of perch meat,a composite coating was developed using chitosan,zein,and perilla essential oil(PEsO).Its effects on quality parameters including total viable count(TVC),total volatile basic nitrogen(TVB-N)content,pH,drip loss,and texture and on protein properties including solubility,turbidity,thiol content,surface hydrophobicity,secondary and tertiary structure were evaluated at regular intervals(0,2,4,6,and 8 d)throughout refrigerated storage at 4℃.The results showed that after 8 days of refrigeration,compared with the control,the coated fillets showed significantly lower TVC,TVB-N,pH,and drip loss(P<0.05),and better texture properties(P<0.05).In addition,water distribution and nuclear magnetic resonance(NMR)imaging showed that the coating improved water retention by affecting water mobility.Regarding protein oxidation,the coating reduced the turbidity,surface hydrophobicity,and carbonyl content of myofibrillar protein(MP)by 12.11%,42.86%,and 50.68%,respectively.Meanwhile,the sulfhydryl content and solubility were 31.55%and 16.98%higher than those of the control group,respectively.Circular dichroism(CD)spectroscopy showed that the coating delayed the decrease in the proportion ofα-helices and maintained the stability of the secondary structure of MP.Fluorescence spectroscopy showed that the coating inhibited the exposure of tryptophan residues and delayed tertiary structure changes.In conclusion,the chitosan-zein-PEsO composite coating effectively delays protein oxidation and denaturation,protects the spatial conformation of proteins,and maintains the quality of refrigerated perch.