文献类型：期刊文献

中文题名：海藻糖对冷冻罗非鱼片蛋白质变性作用的影响

英文题名：海藻糖对冷冻罗非鱼片蛋白质变性作用的影响

作者：蒙健宗[1];秦小明[2];赵文报[1];宁恩创[3];韦璐[2]

机构：[1]广西大学生命科学与技术学院;[2]广东海洋大学食品科技学院;[3]广西大学轻工与食品工程学院

年份：2007

卷号：28

期号：2

起止页码：214

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

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

基金：南宁市科学研究与技术开发计划项目(20040222B)

语种：中文

中文关键词：罗非鱼;海藻糖;蛋白质;冷冻变性

外文关键词：tilapia; trehalose; protein; freezing denaturation

中文摘要：以冷冻鱼片盐溶性蛋白含量、肌原纤维蛋白Ca2+-ATP酶活性以及液滴损失为指标,探讨了在冷冻罗非鱼片冷藏过程中添加海藻糖对蛋白质变性作用的影响。经过海藻糖浸渍处理后,盐溶性蛋白含量和肌原纤维蛋白Ca2+-ATP酶活性保持分别比空白组高25.2%和23.0%;自由液滴损失和加热液滴损失分别为空白对照组的35%和75%。结果表明,添加海藻糖能有效地防止蛋白质变性,提高冷冻罗非鱼片的品质。

外文摘要：The effects of trehalose on the protein freezing denaturation of frozen tilapia fillet during the storage at low temperature were studied. In this paper, by using salt-solubility of myofibrillar protein, Ca^2＋- ATPase activity and trip lose as an parameter, After being treated with trehaolse, the salt-solubility of myofibrillar protein and the remains of Ca^2＋-ATPase activity were respectively 25% and 23% higher than the comparison group, and the free trip lose and heat trip lose were respectively 35% and 75% less than the comparison group. The results suggested that the additive of trehalose could protect the protein freeze denaturation during the storage at low temperature, and then to improve the quality of frozen tilapia fillet.