School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu 222005, China.
School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu 222005, China.
Food Chem. 2014 Oct 1;160:281-5. doi: 10.1016/j.foodchem.2014.03.100. Epub 2014 Mar 29.
The effect of trehalose on the denaturation of weever (Lateolabrax japonicus) myofibrillar protein during frozen storage at -18 °C for 90 d was investigated. Trehalose (2.5-10 g dry weight) was added to 100 g of myofibrillar protein, and changes in the Ca(2+)-adenylpyrophosphatase (ATPase) activity, solubility, sulfhydryl content, and unfrozen water content of myofibrils were examined during frozen storage. Ca(2+)-ATPase activity and myofibrillar protein solubility decreased gradually during frozen storage at -18 °C upon addition of trehalose. By contrast, Ca(2+)-ATPase activity and myofibrillar protein solubility in the control group dropped drastically during the first 45 d of storage and then further decreased gradually for up to 90 d of storage, indicating a biphasic denaturation pattern. Trehalose addition significantly increased sulfhydryl and unfrozen water contents in the myofibrillar protein of the treatment groups compared with that of the control group (p<0.05) during frozen storage at -18 °C.
研究了海藻糖对-18℃冷冻贮藏 90d 期间牙鲆肌原纤维蛋白变性的影响。向 100g 肌原纤维蛋白中添加 2.5-10g 海藻糖，考察冷冻贮藏过程中肌原纤维 Ca(2+)-腺苷三磷酸酶（ATPase）活性、溶解度、巯基含量和非冻结水含量的变化。添加海藻糖可使-18℃冷冻贮藏过程中 Ca(2+)-ATPase 活性和肌原纤维蛋白溶解度逐渐下降。相比之下，对照组中 Ca(2+)-ATPase 活性和肌原纤维蛋白溶解度在贮藏的前 45d 急剧下降，然后在 90d 的贮藏过程中进一步缓慢下降，表明存在两相变性模式。与对照组相比，在-18℃冷冻贮藏过程中，海藻糖的添加显著增加了处理组肌原纤维蛋白中的巯基和非冻结水含量（p<0.05）。
