谭永曌,张迪,吉宏武,刘书成

• 1:广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋食品工程技术研究中心/水产品深加工广东普通高等学校重点实验室

摘要(Abstract)：

【目的】探讨凡纳滨对虾（Litopenaeus vannamei）热处理过程中虾青素酯（astaxanthin ester,AE）与肌原纤维蛋白（myofibrillar protein,MP）之间的结合作用，为虾仁红色品质稳定提供依据。【方法】从新鲜凡纳滨对虾中提取虾青素酯与肌原纤维蛋白，采用分子自组装技术制备不同AE质量浓度的AE-MP复合物，观察复合物样品并测定其粒径和电位，对AE-MP分别进行60、80、100℃热处理，采用透射电镜与多种光谱技术研究AE-MP热处理前后的分散性、光谱特性、表面疏水性等指标。【结果】制备的AE-MP分散性良好，粒径在140～365 nm之间，电位在-2～-4 mV之间，电位与虾青素酯浓度呈负相关；AE-MP经热处理后结合更紧密，紫外吸收强度与热处理温度和虾青素酯浓度呈正相关，且最大吸收峰发生红移；虾青素酯可使肌原纤维蛋白发生荧光淬灭，AE-MP荧光强度与热处理温度和虾青素酯浓度呈负相关，且肌原纤维蛋白最大吸收峰发生蓝移；AE-MP表面疏水性与热处理温度呈正相关，与虾青素酯浓度呈负相关，表明虾青素酯与肌原纤维蛋白疏水区域发生了结合；红外光谱结果表明，经过热处理，虾青素酯通过氢键与疏水相互作用与肌原纤维蛋白发生结合，肌原纤维蛋白二级结构发生变化。虾青素酯与肌原纤维蛋白发生结合的最佳温度为100℃，虾青素酯最佳质量浓度为0.10 mg/mL。【结论】热处理可增强AE-MP复合物的结合作用和稳定性，其稳定程度与热处理温度和虾青素酯质量浓度有关，两者之间的结合力主要为疏水相互作用、静电相互作用和氢键。

关键词(KeyWords)： 虾青素酯;肌原纤维蛋白;凡纳滨对虾;热处理;结合;光谱分析

Abstract:

Keywords:

基金项目(Foundation): 国家虾蟹产业技术体系建设专项（CARS-48）

作者(Author): 谭永曌,张迪,吉宏武,刘书成

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