Physicochemical properties and processing characteristics of Antarctic krill (Euphausia superba) muscle
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摘要: 本文以冷冻南极磷虾为原料,对肌肉的理化性质和蛋白质的加工特性进行研究。结果表明,磷虾蛋白氨基酸组成均衡,必需氨基酸总量达到485.9 mg/g蛋白;肌原纤维蛋白由于在冻藏期间发生降解,只占冻藏后蛋白质的20%左右;蛋白质的二级结构以α螺旋和无规则卷曲为主;蛋白与脂质的结合呈紧密的规律性分布。蛋白的加工特性（结构性质、溶解性、乳化性和起泡性等）研究表明,与大豆分离蛋白相对比,南极磷虾蛋白的乳化活性较高而起泡性较低且在0.6 mol/L的盐溶液中溶解性较好;与鲜虾能形成粘弹性的凝胶性能相对比,冷冻磷虾蛋白则失去凝胶性能。内源蛋白酶具有类胰蛋白酶属性,在45℃,p H8.0时,活性最高;内源脂肪酶属于低温酶,在550℃范围内具有较高的酶活。建立了冷冻南极磷虾作为合格工业原料的参考标准,即TVB-N≤30 mg N/100 g,碱溶性蛋白≤5.00%,FFA≤5.00%脂质,LPC≤4.00%脂质。本文的研究为南极磷虾蛋白质的利用提供了基础性数据,对南极磷虾的高值化利用具有理论和实践上的借鉴意义。Abstract: The physical and chemical properties of the muscle and the processing characteristics of the protein were studied with frozen Antarctic krill as raw material. Antarctic krill protein has a balanced amino acid composition and the total amount of essential amino acids reached 485.9 mg/g protein.The content of myofibrillar protein account for only about 20% of the frozen protein due to the degradation during the freezing period.The secondary structure of the protein was mainly composed of α-helix and irregular curl, the bind of protein and lipid was closely distributed regularly.Studies on the processing properties ( structural properties, solubility, emulsifying properties, foaming properties and so on) of the protein showed that Antarctic krill protein has higher emulsifying activity, lower foaming activity and better solubility in 0.6 mol/L salt solution, compared with soy isolate protein, frozen krill protein is lost gel performance compared with the ability of forming viscoelastic gel properties of shrimp.Endogenous protease have tryptase properties and possess the highest activity, at 45 ℃, p H8.0.Endogenous lipase belongs to low temperature enzyme, which has relatively high activity in the range of 550 ℃.The reference standard of frozen Antarctic krill as industrial raw materials has been established, namely TVB-N ≤30 mg N/100 g, alkali-soluble protein ≤5.00%, FFA ≤5.00% lipid, LPC≤4.00% lipid. The study of this paper provides the basic data for the utilization of Antarctic krill protein, which is of theoretical and practical significance for the high value utilization of Antarctic krill.
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Keywords:
- Antarctic krill /
- protein /
- processing characteristics /
- physicochemical properties /
- TVB-N /
- Folin-phenol
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