二氧化氧化对鱼肌纤维蛋白的结构和凝功能的影响
Shucan Mao1, Xiaoying Luo2, Yiqiang Chen3
1Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Food chemistry
|November 8, 2025
概括
在100 mg/L以下的度下,二氧化 (ClO2) 提高了鱼肌纤维蛋白凝强度. 较高的ClO2水平会导致严重的氧化,损害蛋白质结构和保持水分的能力.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 氧化压力是一种氧化压力.
背景情况:
- 肌纤维蛋白对海鲜质量和质地至关重要.
- 二氧化 (ClO2) 是一种在食品加工中使用的消毒剂.
- 了解ClO2对蛋白质结构的影响对于优化其应用至关重要.
研究的目的:
- 研究二氧化 (ClO2) 对鱼肌纤维蛋白的度依赖作用.
- 为了确定ClO2诱导的氧化对蛋白质结构和凝性质的影响.
- 为了确定鱼加工的最佳ClO2度.
主要方法:
- 对ClO2度 (0-150 mg/L) 的系统研究.
- 对蛋白质氧化标记物的分析 (碳酸含量,氨酸,硫,氨基群,水性).
- 评估二次结构变化和凝特性 (强度,保持水分的能力).
主要成果:
- 通过基基的产生,ClO2诱导了度依赖的蛋白质氧化.
- 中度ClO2 (<100 mg/L) 通过二硫化物交叉链接增强了凝强度.
- 高ClO2 (>100 mg/L) 导致严重的氧化,蛋白质聚合,并降低了保持水分的能力.
结论:
- 建议在鱼加工中使用100mg/LClO2的值.
- 这种度平衡了消毒效率与蛋白质功能.
- 优化ClO2的使用可以保持海鲜产品中可取的纹理特性.
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