文献类型：期刊文献

中文题名：文蛤肌肉水溶性提取物褐变及其抑制研究

英文题名：Studies on the Browning of Water-soluble Extract from Meretrix meretrix L'Muscle and Its Inhibition

作者：郑惠娜[1];唐小艳[1];章超桦[1];秦小明[1];陈秋霞[1];苏伟明[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普通高等学校水产品深加工重点实验室国家贝类加工技术研发分中心(湛江),广东湛江524088

年份：2017

卷号：17

期号：11

起止页码：150

中文期刊名：中国食品学报

外文期刊名：Journal of Chinese Institute Of Food Science and Technology

收录：CSTPCD、、北大核心2014、EI(收录号：20183405727169)、Scopus、CSCD2017_2018、北大核心、CSCD

基金：现代农业产业技术体系建设专项(CARS-48-07B);广东省高校重大科研项目培育计划(GDOU2013050245);广东省高等学校优秀青年教师培养计划项目(Yq2014005);广东省水产品加工与安全重点实验室开放基金(GDPKLAPPS1404)

语种：中文

中文关键词：文蛤;水溶性提取物;褐变;抑制

外文关键词：clam; water-soluble extracts ; browning; inhibition

中文摘要：贝类在保鲜贮藏过程中会发生一系列的生物化学变化。以文蛤为原料,研究了不同贮藏保鲜条件下,文蛤肌肉水溶性提取物发生褐变程度,各种抑制因素对水溶性提取物褐变产生的抑制效果,结果显示:无论是新鲜文蛤还是经4℃带壳保鲜1周的文蛤,其水溶性提取物放置1周均未发生褐变现象。去壳并-20℃冷冻保藏1 d的文蛤肌肉水溶性提取物在放置第4天开始发生明显的褐变现象。褐变水溶性提取物全波长扫描及硫酸铵沉淀结果表明:水溶性提取物发生褐变的物质可能是蛋白质或与蛋白质结合的物质;各种抑制因素对水溶性提取物褐变的影响是:热处理能够有效抑制褐变物质生成;水溶性提取物褐变物质形成的最佳p H值范围为8~9;随着Ca Cl2添加量的不断提高,水溶性提取物的褐变程度逐渐受到抑制;添加0.002 mol/L Na HSO3、0.005 mol/L VC、0.01 mol/L L-半胱氨酸就能明显抑制水溶性提取物的褐变。

外文摘要：A series of biochemical changes occur in the storage process of shellfish. In this study, clams were used as raw materials, and water soluble extract browning were studied under different storage conditions, and further explore the inhibitory effect of various disincentives to produce a water soluble extract of browning, the results showed： both fresh clams and clams after storage at 4 ℃ for a week, the water-soluble extracts did not produce browning phenomenon for a week. And water-soluble extract from the clams meat after refrigerated preservation at-20 ℃ began to occur obvious browning phenomenon on the fourth day. The whole wavelength scanning of browning water-soluble extracts from and ammonium sulfate precipitation results showed that the browning substance in water-soluble extracts may be proteins or combined with protein substances. The results of influence of various restraining factors on water-soluble extract browning showed： heat treatment could effectively inhibit browning substance generated. The best p H value of water soluble extract browning substance form in 8 to 9. With the continuous improvement of Ca Cl2 adding amount, browning degree of water soluble extracts gradually suppressed. Add 0.002 mol/L Na HSO3, VC 0.005 mol/L, 0.005 mol/L L-cysteine could significantly inhibit the water-soluble extracts from browning.