余焱,吴伟伦,熊光权,吴文锦,汪兰,钱凯,石柳,徐宁

• 1:湖北工业大学生命科学与健康工程学院
• 2:农业农村部农产品冷链物流技术重点实验室
• 3:湖北省农业科学院农产品加工与核农技术研究所
• 4:湖北省农业科技创新中心农产品加工研究分中心

摘要(Abstract)：

【目的】研究白芨（Bletilla striata）多糖对氧化应激条件下克氏原螯虾（Procambarus clarkii）氧化肌原纤维蛋白（Myofibrillar protein,MP）凝胶的抗冻融性能，为白芨多糖在抗冻保水方面的应用提供理论依据。【方法】以克氏原螯虾为原料，通过测定水分分布、色度、质构、流变特性、二级结构、微观结构等指标，探讨添加质量分数0.1%的白芨多糖对7次冻融循环的MP凝胶理化性质、蛋白结构与消化特性的影响。【结果】随冻融循环数增加，MP凝胶出现亮度值L*、白度值（W）、持水能力、β-折叠含量显著下降，凝胶强度上升等劣变现象。而添加白芨多糖组经7次冻融后，MP凝胶W值较未处理组下降4.63，自由水占比减少10.22%，胰蛋白酶活性提高191.52 U/mg，同时MP凝胶黏弹性显著提升，β-折叠含量下降幅度受到抑制。与亚油酸氧化组相比，白芨多糖组胃消化率提高8.39%，肠消化率提高12.92%。扫描电镜（SEM）结果显示，添加BSP后MP凝胶在冻融循环过程中所产生的冰晶孔洞明显减少，表明白芨多糖能有效抑制冻融过程中冰晶对MP凝胶的损伤。【结论】BSP可通过抑制MP氧化交联、维持疏水相互作用和β-折叠结构，稳定MP凝胶网络，并提高MP的消化特性。

关键词(KeyWords)： 白芨多糖;克氏原螯虾;氧化肌原纤维蛋白凝胶;冻融循环;凝胶特性;消化特性

Abstract:

Keywords:

基金项目(Foundation): 中央引导地方科技发展专项“裂殖壶菌制备功能营养素的技术研发与新产品创制”（2023EGA025）;; 湖北省重点研发项目“特色淡水产品（黄鳝、小龙虾）高质高效加工及装备研究”（2024BBB079）;; 湖北省技术创新专项（重大项目）揭榜制科技项目“水产智能化加工工程技术研发及装备集成”（2023BEB030）

作者(Author): 余焱,吴伟伦,熊光权,吴文锦,汪兰,钱凯,石柳,徐宁

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