摘要
为抑制虾类黑变的发生,研发无硫复合抑制剂协同防黑变技术。通过优化无硫复合抑制剂主要成分对中华管鞭虾多酚氧化酶(polyphenoloxidase,PPO)的抑制作用,并从抑制类型、抑制剂分子结构以及动力学模型出发,分析推断抑制交互作用的机理。结果表明,柠檬酸、抗坏血酸、4-己基间苯二酚(4-Hexylresorcinol,4-HR)有极显著的抑制作用,部分抑制剂之间存在显著的交互作用。当4-HR、抗坏血酸、柠檬酸、EDTA-2Na的质量浓度分别为0.46~0.68、0.01~0.018、4.85~7.20、1.58~2.90 mg/mL时,酶活抑制率达60%以上;4种抑制剂均对酶促反应有延滞作用,均表现为竞争性抑制类型,均可与PPO的双铜活性中心结合;在复合抑制剂中,4-HR起主导抑制效果,一定浓度的柠檬酸、抗坏血酸、EDTA-2Na可协同提高抑制效果。该研究为无硫复合抑制剂在海水虾捕捞与加工过程中的应用推广提供了理论依据。
The purpose of this study was to develop an anti-browning technology based on sulfur-free compound inhibitors to prevent prawns from browning. The inhibitory effects of sulfur-free compound inhibitors on PPO in Solenocera Crassicornis were optimized, and the mechanisms of inhibition were deduced regarding the inhibition type and molecular structure of inhibitor etc. The results showed that citric acid, ascorbic acid and 4-hexyl resorcinol (4-HR) had significant inhibitory effects, and there were distinct interactions between some inhibitors. The inhibition rate was over 60% when the concentrations of 4-HR, ascorbic acid, citric acid and EDTA-2Na were 0.46-0.68, 0.01-0.018, 4.85-7.20 and 1.58-2.90 mg/mL, respectively. The four constituents could provoke lag periods of enzymatic reaction as all of them exhibited competitive inhibitory pattern by binding with the di-copper center of PPO. Moreover, in the composite inhibitor, 4-HR played a dominant inhibitory effect, and certain concentrations of citric acid, ascorbic acid and EDTA-2Na could strengthen the inhibitory effect. This study overall provides some theoretical supports for applying sulfur-free compound preservatives in fishing and processing seawater prawns.
作者
郝云彬
相兴伟
周宇芳
夏文水
HAO Yunbin;XIANG Xingwei;ZHOU Yvfang;XIA Wenshui(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;Zhejiang Marine Development Research Institute, Zhoushan 316000, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第19期25-31,共7页
Food and Fermentation Industries
基金
国家食品科学与工程一流学科建设项目(JUFSTR20180201)
浙江省公益技术研究农业项目(2015C32101)
