陈婉绮,张锡立,马伟雄,陈忠琴,曹文红,林海生,高加龙,谭明堂,郑惠娜

• 1:广东省水产品加工与安全重点实验室
• 2:广东海洋大学食品科技学院
• 3:广东环球水产食品有限公司
• 4:广东海洋大学深圳研究院

摘要(Abstract)：

【目的】研究联合嫩化技术对冷冻皱纹盘鲍（Haliotis disus Hannai）腹足肌热加工质地的改良及其机制。【方法】基于复合保水剂浸泡结合超声波联合嫩化处理冷冻皱纹盘鲍腹足肌，采用质构分析联合嫩化处理对鲍腹足肌的嫩化效果，进一步采用低场核磁、电子扫描电镜（SEM）、聚丙烯酰胺凝胶（SDS-PAGE）电泳、蛋白质组学等方法研究其嫩化机制。【结果与结论】复合保水剂联合超声处理明显降低鲍腹足肌硬度，使肌肉不易流动水含量提高，并使肌原纤维断裂且显著膨胀，断裂膨胀的肌纤维与淀粉糊化颗粒物形成更小的纤维间隙。肌原纤维蛋白中肌球蛋白重链（200 ku）、副肌球蛋白（100 ku）、肌钙蛋白（37 ku）降解，胶原蛋白仅高分子质量蛋白条带（> 275 ku）发生降解。联合处理改变两种蛋白质的三级结构，表现为表面疏水性提高，巯基被氧化形成二硫键及蛋白质羰基化加剧。蛋白质组学结果显示，联合处理后，上调蛋白主要包括肌原纤维蛋白相关蛋白、胶原蛋白相关蛋白和蛋白质降解合成相关蛋白，下调蛋白包括热休克蛋白、结构蛋白相关蛋白、相关酶类及卵黄素等。超声联合复合保水剂通过超声的空化效应破坏肌纤维结构并加速保水剂渗透，同时保水剂通过氢键作用提高肌肉持水性，二者协同促进肌原纤维蛋白和胶原蛋白降解，改变蛋白质三级结构，实现鲍腹足肌质地改良。

关键词(KeyWords)： 皱纹盘鲍;复合保水剂;超声;质地改良;蛋白质组学

Abstract:

Keywords:

基金项目(Foundation): 广东省现代农业产业技术体系贝藻创新团队项目(2024CXTD23);; 现代农业产业技术体系项目(CARS-49)

作者(Author): 陈婉绮,张锡立,马伟雄,陈忠琴,曹文红,林海生,高加龙,谭明堂,郑惠娜

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