【摘要】：冷凍對蝦產品的保水性與品質的優(yōu)劣密切相關,隨凍藏時間延長,蛋白質發(fā)生冷凍變性、組織結構劣變,解凍過程中出現汁液流失,水分含量下降,感官性狀及食用價值降低。如何提高冷凍對蝦產品的保水性,降低蛋白質的冷凍變性程度,一直是水產品加工研究的熱點問題之一。本文以焦磷酸鈉為陽性對照,研究卡拉膠寡糖和低聚木糖對冷凍南美白對蝦蝦仁的抗凍保水作用,探討卡拉膠寡糖和低聚木糖對冷凍蝦仁的抗凍保水機理,為改善冷凍蝦仁品質,開發(fā)新型、低甜度低熱量、天然高效保水劑提供參考,保證對蝦加工產品的質量安全。主要研究內容如下:1.研究了卡拉膠寡糖和低聚木糖對冷凍南美白對蝦生蝦仁的抗凍保水作用。結果表明:卡拉膠寡糖和低聚木糖浸泡處理,能有效抑制冷凍蝦仁解凍損失率的增加,減少肌原纖維蛋白含量及Ca~(2+)-ATPase活性的下降,對蝦仁pH值、明度和質構特性的保護效果顯著,且3.0%濃度處理組的保護效果整體高于1.0%濃度處理組;微觀結構觀察發(fā)現,凍藏6周后,3.0%卡拉膠寡糖、低聚木糖處理組蝦仁,肌纖維排列緊密,完整性較好,與新鮮冷凍蝦仁組織結構較為相近。2.研究了卡拉膠寡糖和低聚木糖對單凍熟南美白對蝦蝦仁的保水效果及凍藏品質的影響情況。結果表明:低聚木糖、卡拉膠寡糖浸泡處理,能有效降低蝦仁的蒸煮和解凍損失率,對蝦仁色澤有較好的保護作用。另外,低聚木糖、卡拉膠寡糖浸泡處理,能顯著降低蝦仁的水分活度,并有效延緩水分和質構特性的下降。微觀結構觀察發(fā)現,3.0%低聚木糖、卡拉膠寡糖處理組蝦仁肌纖維排列緊密、無明顯扭曲變形,完整性較好。3.研究了卡拉膠寡糖和低聚木糖對凍藏過程中南美白對蝦肌原纖維蛋白氧化特性的影響。結果表明:與蒸餾水處理組相比,卡拉膠寡糖和低聚木糖浸泡處理,可顯著抑制肌原纖維蛋白羰基、二聚酪氨酸含量及表面疏水性的增加,延緩總巰基含量、內源熒光性的下降;肌原纖維蛋白SDS-PAGE電泳分析發(fā)現,3.0%低聚木糖、卡拉膠寡糖處理可緩解蛋白質的分解,維持肌肉蛋白的完整性。4.利用分子動力學模擬技術,研究了卡拉膠寡糖和低聚木糖穩(wěn)定肌原纖維蛋白的作用機理。結果表明:卡拉膠寡糖和低聚木糖分子能有效降低肌球蛋白分子的柔性,增強蛋白殘基之間的相關性,提高肌球蛋白2條鏈運動的協(xié)同性。另外,卡拉膠寡糖和低聚木糖分子與肌球蛋白間通過靜電和范德華作用,提高了肌球蛋白與溶劑分子間的總相互作用,進而使肌球蛋白結構更加穩(wěn)定。
[Abstract]:The water retention property of frozen shrimp products is closely related to the quality. With the prolongation of the frozen storage time, the protein is frozen denatured, the tissue structure is bad, the juice is lost during thawing, the water content is decreased, and the sensory character and edible value are decreased. How to improve the water retention of frozen shrimp products and reduce the degree of freezing denaturation of protein has been one of the hot issues in aquatic products processing. In this paper, using sodium pyrophosphate as positive control, the effects of carrageenan oligosaccharide and xylooligosaccharide on freezing and water retention of frozen prawn shrimp were studied, and the mechanism of anti-freezing and water-retaining effect of carrageenan oligosaccharide and xylooligosaccharide on frozen shrimps was discussed. In order to improve the quality of frozen shrimp, develop a new type of low sweetness, low calorie, natural high efficiency water-retaining agent to ensure the quality and safety of shrimp processed products. The main contents are as follows: 1. The effects of carrageenan oligosaccharides and xylooligosaccharides on the freezing and water retention of raw shrimp of Penaeus vannamei were studied. The results showed that the soaking of carrageenan oligosaccharide and xylooligosaccharide could effectively inhibit the increase of thawing loss rate, decrease the content of myofibrillar protein and the activity of Ca~ _ (2)-ATPase, and decrease the pH value of shrimp. The protective effects of brightness and texture properties were significant, and the protective effect of 3.0% concentration treatment group was higher than that of 1.0% concentration treatment group. The microstructure observation showed that after 6 weeks of frozen storage, 3.0% carrageenan oligosaccharide and xylooligosaccharide treatment group had compact arrangement of muscle fiber and good integrity, which was close to the tissue structure of fresh frozen shrimp. 2. The effects of carrageenan oligosaccharide and xylooligosaccharide on water retention and frozen storage quality of single frozen prawn shrimp were studied. The results showed that the soaking of xylooligosaccharides and carrageenan oligosaccharides could effectively reduce the loss rate of cooking and thawing of shrimps and had a better protective effect on the color and color of shrimps. In addition, the soaking of xylooligosaccharides and carrageenan oligosaccharides could significantly reduce the water activity of shrimps and delay the decline of water and texture properties. The microstructural observation showed that the myofibers of shrimp treated with 3.0% xylooligosaccharide and carrageenan oligosaccharide were closely arranged, without obvious distortion and with good integrity. The effects of carrageenan oligosaccharides and xylooligosaccharides on the oxidation characteristics of myofibrillar proteins of Penaeus vannamei during freezing storage were studied. The results showed that carrageenan oligosaccharide and xylooligosaccharide soaking could significantly inhibit the increase of myofibrillar protein carbonyl, dimer tyrosine content and surface hydrophobicity, and delay the total sulfhydryl content, compared with distilled water treatment group. The decrease of endogenous fluorescence; SDS-PAGE electrophoresis analysis of myofibrillar protein showed that 3.0% xylooligosaccharide and carrageenan oligosaccharide could alleviate the protein decomposition and maintain the integrity of muscle protein. 4. The mechanism of stabilization of myofibrillar proteins by carrageenan oligosaccharide and xylooligosaccharide was studied by molecular dynamics simulation. The results showed that carrageenan oligosaccharides and xylooligosaccharides could effectively reduce the flexibility of myosin molecules, enhance the correlation between protein residues and enhance the synergetic movement of two chains of myosin. In addition, the interaction between carrageenan oligosaccharides and xylooligosaccharides and myosin is enhanced by electrostatic and van der Waals interaction, which makes the structure of myosin more stable.
【學位授予單位】：浙江海洋大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TS254.4

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