化学
肌原纤维
卡拉胶
脂质氧化
抗氧化剂
小虾
食品科学
生物化学
DPPH
立陶宛
生物
渔业
作者
Bin Zhang,Chuandong Fang,Gui-juan Hao,Yangyang Zhang
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2017-10-23
卷期号:245: 254-261
被引量:174
标识
DOI:10.1016/j.foodchem.2017.10.112
摘要
Protein oxidation during chilling and frozen storage has recently attracted great attention due to its consequences on protein solubility and functionality. In this study, the effects of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during frozen storage were investigated by assessing the content of the carbonyls, total sulfhydryl, dityrosine, and surface hydrophobicity. We also examined the means of antioxidant activity in vitro, degradation of muscle proteins, and integrity of tissue structure. Our data revealed that in vitro carrageenan oligosaccharides exhibited good capacities of OH, O2−, and DPPH· scavenging and Fe2+-chelating activity. Chemical analyses showed that frozen storage increased susceptibility of myofibrillar proteins to frozen oxidation. We found that the incorporation of carrageenan oligosaccharides during the treatment of the shrimp prior to frozen storage significantly decreased the formation of protein carbonyl and dityrosine, lowered the changes in myofibrillar surface hydrophobicity, and maintained a higher total sulfhydryl content when compared with the water-treated samples (control). Additionally, the results of protein degradation and tissue structure confirmed that these antioxidant oligosaccharides exhibited marked effects on stability of muscle proteins and effectively inhibited the degradation/oxidation of muscle proteins during frozen storage. Overall, the contribution of the antioxidant activities played an important role in cryoprotective effects of carrageenan oligosaccharides on frozen shrimp. Further application of these findings might maintain better quality and extend the commercialization of refrigerated products.
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