Walayat Noman, Wang Xiukang, Nawaz Asad, Zhang Zhongli, Khalifa Ibrahim, Saleem Muhammad Hamzah, Mushtaq Bilal Sajid, Pateiro Mirian, Lorenzo José M, Fiaz Sajid, Ali Shafaqat
Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou 310014, China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Antioxidants (Basel). 2021 Jul 26;10(8):1186. doi: 10.3390/antiox10081186.
This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct association with decreased sulphydryl (SH) contents and tertiary structural properties. Besides that, an increase in carbonyl, surface hydrophobicity, and dityrosine contents was observed. The addition of OVA-KC significantly restricted the decline in Ca-ATPase and SH groups, which were further confirmed by the retarded increase in carbonyls. Furthermore, the addition of OVA-KC increased the stability of α-helix contents. Moreover, MP treated with 6% OVA-KC also improved intermolecular interaction forces linked with gelling and water holding properties of MP. Therefore, it can be concluded that OVA-KC could be used as an effective cryoprotectant in fish and related products for preservation and commercialization.
本研究旨在分析卵清蛋白（OVA）与κ-卡拉胶（KC）对草鱼肌原纤维蛋白在冷冻储存期间的冷冻保护作用。由于蛋白质变性，肌原纤维蛋白（MP）的钙-ATP酶活性显著降低，且与巯基（SH）含量降低和三级结构特性直接相关。除此之外，还观察到羰基、表面疏水性和二酪氨酸含量增加。添加OVA-KC显著抑制了钙-ATP酶和SH基团的下降，羰基增加的延迟进一步证实了这一点。此外，添加OVA-KC提高了α-螺旋含量的稳定性。此外，用6% OVA-KC处理的MP还改善了与MP的凝胶化和保水性能相关的分子间相互作用力。因此，可以得出结论，OVA-KC可作为鱼类及相关产品有效的冷冻保护剂用于保存和商业化。
