| Effect of enzymatic fish frame protein hydrolysate on freeze-induced denaturation of myofibrillar protein from bighead carp fish （Aristichthys nobilis ） during frozen storage |
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| 引用本文： | 薛勇 Xue Changhu Zhang Yongqin Li Zhaojie Gao Ruichang Gao Xin.Effect of enzymatic fish frame protein hydrolysate on freeze-induced denaturation of myofibrillar protein from bighead carp fish （Aristichthys nobilis ） during frozen storage[J].高技术通讯(英文版),2006,12(4):434-440. |
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| 作者姓名： | 薛勇 Xue Changhu Zhang Yongqin Li Zhaojie Gao Ruichang Gao Xin |
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| 作者单位： | [1]College of Food Science and Technology, Ocean University of China, Qingdao 2660031 P.R. China [2]Department of Biologial and Plumnaceutical Engineering, Qingdao Univercity of Science and Technology, Qingdao 266042, P.R. China |
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| 基金项目： | 国家高技术研究发展计划(863计划) |
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| 摘 要： | Three kinds offish frame protein hydrolysates （PPH, APH and FPH） were prepared from fish frame of red drum （ Sciaenops ocellatus ） by papain, alkaline proteinase and flavorzyme treatment. The hydrolysates were mainly composed of peptide （83.5 % -84.6% ） and displayed different molecular weight distribution pattern. The protective effects of hydrolysates on the freeze-induced denaturation of myofibrillar protein （Mf） from bighead carp （Aristichthys nobilis） mince during storage at -20℃ for 12 weeks were investigated. The hydrolysate （5 % dried weight/wet weight） reduced the freeze-induced denaturation of Mf as evidenced by the lowered decrease in Ca-ATPase activity and reactive sulfllydryl contents as well as the impeded increase in surface hydrophobicity. Microscopic photographs indicated that the hydrolysates inhibited the growth of ice crystal in fish mince, and then prevented the aggregation of Mf during frozen storage. The protective effects of hydrolysates on freeze-induced denaturation of Mf were influenced by the molecular weight distribution. PPH had strongest cryoprotective ability among three hydrolysates.
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| 关 键 词： | 鱼骨架蛋白酶水解物 鲤鱼 冷冻期 肌纤维蛋白变性 |
| 收稿时间： | 2005-11-15 |
Effect of enzymatic fish frame protein hydrolysate on freeze-induced denaturation of myofibrillar protein from bighead carp fish (Aristichthys nobilis) during frozen storage |
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| Xue Yong,Xue Changhu,Zhang Yongqin,Li Zhaojie,Gao Ruichang,Gao Xin.Effect of enzymatic fish frame protein hydrolysate on freeze-induced denaturation of myofibrillar protein from bighead carp fish (Aristichthys nobilis) during frozen storage[J].High Technology Letters,2006,12(4):434-440. |
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| Authors: | Xue Yong Xue Changhu Zhang Yongqin Li Zhaojie Gao Ruichang Gao Xin |
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| Abstract: | Three kinds of fish frame protein hydrolysates (PPH, APH and FPH) were prepared from fish frame of red drum (Sciaenops ocellatus) by papain, alkaline proteinase and flavorzyme treatment. The hydrolysates were mainly composed of peptide (83.5%-84.6%) and displayed different molecular weight distribution pattern. The protective effects of hydrolysates on the freeze-induced denaturation of myofibrillar protein (Mf) from bighead carp (Aristichthys nobilis) mince during storage at -20℃ for 12 weeks were investigated. The hydrolysate (5% dried weight/wet weight) reduced the freeze-induced denaturation of Mf as evidenced by the lowered decrease in Ca-ATPase activity and reactive sulfhydryl contents as well as the impeded increase in surface hydrophobicity. Microscopic photographs indicated that the hydrolysates inhibited the growth of ice crystal in fish mince, and then prevented the aggregation of Mf during frozen storage. The protective effects of hydrolysates on freeze-induced denaturation of Mf were influenced by the molecular weight distribution. PPH had strongest cryoprotective ability among three hydrolysates. |
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| Keywords: | fish frame protein hydrolylsate freeze-induced denaturation Aristichthys nobilis |
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