Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, SJTU-Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
Instrumental Analysis Center, Shanghai Jiao Tong University, 800 Dongchuan Road, 200240 Shanghai, China.
Food Chem. 2016 Jul 15;203:258-266. doi: 10.1016/j.foodchem.2016.02.072. Epub 2016 Feb 10.
This study investigated the in vitro anti-inflammatory and antioxidant properties, protein quality, and other related characteristics obtained by the single-cycle and two-cycle high hydrostatic pressure (HHP at 200, 400 and 600 MPa) treatment of squids (Todarodes pacificus). The soluble protein nitrogen content and in vitro protein digestibility increased significantly (p<0.05) after all HHP treatments, and the two-cycle 600 MPa HHP treatments yielded the highest values, 7.59% and 84.42%, respectively. The estimated protein efficiency ratios, and antioxidant and anti-inflammatory properties of squids significantly increased by all HHP treatments. (1)H nuclear magnetic resonance (NMR) showed that the main spectral changes associated to the anti-inflammatory properties of proteins following HHP treatment were in the range of 3.00-3.19 and 3.60-3.79 ppm. This indicates that the HHP treatments modified the protein and functional properties of squids and gave the relevant chemical shifts in NMR signals, either migrated or disappeared.
本研究调查了鱿鱼（Todarodes pacificus）经单循环和双循环高压处理（200、400 和 600 MPa）获得的体外抗炎和抗氧化特性、蛋白质质量和其他相关特性。所有高压处理后，可溶性蛋白氮含量和体外蛋白质消化率均显著增加（p<0.05），双循环 600 MPa 高压处理分别达到最高值 7.59%和 84.42%。所有高压处理均显著提高了鱿鱼的估计蛋白质效率比、抗氧化和抗炎特性。（1）H 核磁共振（NMR）表明，与高压处理后蛋白质抗炎特性相关的主要光谱变化范围在 3.00-3.19 和 3.60-3.79 ppm。这表明高压处理改变了鱿鱼的蛋白质和功能特性，并在 NMR 信号中给出了相关的化学位移，要么迁移，要么消失。
