Optimization on Embedding of Antifreeze Proteins from Skin of Nemipterus virgatus

doi:10.11924/j.issn.1000-6850.casb17050125

Abstract

Abstract: In order to improve the thermal stability of the anti-freeze skin proteins from Nemipterus virgatus, the porous modified starch was used to embed the anti-freeze proteins from fish skin in this paper, and then their embedding technology and thermal stability were studied. The effects of the ratio of wall material and core materials (W/C ratio), embedding temperature and time on the embedding rate of antifreeze proteins from fish skin were investigated respectively. Moreover, the thermal hysteresis activity was determined. The results showed that the optimum embedding conditions of AFP by the porous modified starch were as following: W/C ratio of 30:1, embedding temperature of 39 ℃, embedding time of 120 min. Under these conditions, the embedding rate could be up to 85.12 ± 1.10%. The effect of variables on the embedding rate of AFP are in the order: embedding temperature > W/C ratio > embedding time. The thermal stability analysis showed that the AFP was protected by the porous modified starch effectively, which improved the thermal stability of AFP of fish skin from Nemipterus virgatus.

CLC Number:

TS254.9

吴珊,,沈瑾烨,陈怡,傅维擎,曾红亮 and 郑宝东. Optimization on Embedding of Antifreeze Proteins from Skin of Nemipterus virgatus[J]. Chinese Agricultural Science Bulletin, 2017, 33(32): 113-120.

References

[1]Lillford P J, Holt C B. Antifreeze proteins[J]. Journal of Food Engineering, 2009, 22(94):475–482.
[2]Mizuno A,Mitsuiki M,Toba S,et al.Antifreeze activities of Various foodComponents[J].Journal of Agricultural and Food Chemistry,1997,45(1):14-18.
[3]张晖, 张艳杰, 王立,等. 抗冻蛋白在食品工业中的应用现状及前景[J]. 食品与生物技术学报, 2012, 31(9):897-903.
[4]张晖, 丁香丽. 抗冻蛋白在食品中应用研究进展及安全性分析[J]. 食品与生物技术学报, 2012, 31(5):13-19.
[5]闫清华, 杨理, 邵强. 抗冻蛋白及其在食品领域中的应用[J]. 山东农业科学, 2010, 19(11):89-92.
[6]汪少芸, 赵珺, 吴金鸿,等. 抗冻蛋白的研究进展及其在食品工业中的应用[J]. 食品科学技术学报, 2011, 29(4):50-57.
[7]Kristiansen E, Zachariassen K E. The mechanism by which fish antifreeze proteins cause thermal hysteresis.[J]. Cryobiology, 2005, 51(3):262-280.
[8]M. Lu,SB.Wang,SZh.Li, et al. Differential Scanning Calorimetric and Circular Dichroistic Studies on Plant Antifreeze Proteins [J]. Journal of Thermal Analysis and Calorimetry, 2002, 67(3): 689-698
[9]杨国强. 抗冻蛋白TmAFP84的理化性质探索[J]. 医药论坛杂志,2015,(07):16-18.Yang Guoqiang, Study on the Physicochemical Properties of Antifreeze Protein[J]. Journal of Medical Forum,2015,(07):16-18. (in Chinese with English abstract)
[10] Go?i Oscar, Sanchez-Ballesta María T, Merodio Carmen.Escrib, et al. A Cryoprotective And cold-adapted1,3-β-Endoglucanase From Cherimoya (Annonacherimola) Fruit [J]. Phytochemistry,S2011, 72(9): 844–854
[11]Andrésg S, Javier S, Eduardoi H. Electro-Optical Properties Characterization of Fish Type III Antifreeze Protein[J]. Journal of Biological Physics, 2007, 33(5):389.
[12] Leiter A, Rau S, Winger S, et al. Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III [J]. Journal of Food Engineering, 2016, 187: 53-61.
[13] Wen X, Wang S, Duman J G, et al. Antifreeze proteins govern the precipitation of trehalose in a freezing-avoiding insect at low temperature[J]. Proceedings of the National Academy of Sciences of the United States of America, 2016, 113(24):201601519.
[14]Wen X, Wang S, Amornwittawat N, et al. Interaction of reduced nicotinamide adenine dinucleotide with an antifreeze protein from Dendroides canadensis: mechanistic implication of antifreeze activity enhancement[J]. Journal of Molecular Recognition, 2011, 24(6):1025.
[15] 刘秉欣,李秀伟,陶岩,等.喷液包埋技术提高微波泡沫干燥后树莓浆果品质 [J]. 农业工程学报, 2014, 18: 325-334.LIU Bing-xin, LI Xiu-wei, TAO Yan, et al. Spray the embedding technology improve the quality of raspberry berries after the microwave dry foam [J].agricultural engineering, 2014, 18: 325-334(in Chinese with English abstract)
[16]吕静, 汪东风, 刘炳杰,等. 壳聚糖包埋皂土树脂提高白葡萄酒蛋白质稳定性[J]. 中国酿造, 2011, 30(7):112-116.LV Jing,WANG dong-feng,LIU bing-jie,et.Chitosan - coated Bentonite Enhances Protein Stability in White Wine[J].China brewing,2011,30(7):112-116(in Chinese with English abstract)
[17] 肖美燕,徐尔尼,陈志文.包埋法固定化细胞技术的研究进展 [J]. 食品科学, 2003, 24(4): 158-161. XIAO Mei-yan, XU Er-ni, CHEN Zhi-wen. The research progress of immobilized cell technology embedding method [J]. Food Science, 2003, 24(4): 158-161. (in Chinese with English abstract)
[18] 李显,范小平,蒋卓等.多孔淀粉的成孔技术及应用研究进展 [J]. 食品工业科技, 2016(12)LI Xian, FAN Xiao-ping, JIANG Zhuo, et al. Development of research on the pore forming technology and application of porous starch [J]. Technology of Food Industry , 2016, (12) (in Chinese with English abstract)
[19]Hassa-Roudsari M, Goff H D. A new quantitative method to measure activity of ice structuring proteins using differential scanning calorimetry.[J]. Cryo Letters, 2012, 33(2):118-125.
[20]张超, 赵晓燕, 马越,等. 使用差示扫描量热仪测定抗冻蛋白热滞活性方法的研究[J]. 生物物理学报, 2008, 24(6):465-473.
[21]田童童, 巩子路, 张建. DSC法检测抗冻蛋白的热滞活性的研究[J]. 中国酿造, 2014, 33(1):127-132.
[22] 陈龙, 吴凤智, 周鸿翔,等. 响应面法优化β-环糊精包埋核桃油工艺研究[J]. 食品科技, 2014(7):172-175.
[23] 陈晓军. 抗冻蛋白研究进展[J]. 生命的化学, 2000, 20(4):170-173.
[24] 李晓坤, 洪燕婷, 王文龙,等. 猪皮明胶抗冻多肽的制备及其低温保护活性研究[J]. 福州大学学报:自然科学版, 2013, 41(6):1131-1136.
[25] 阮功成,曹慧,徐斐,于劲松. 不同来源胶原蛋白抗冻活性的研究[J]. 食品科学,2014,(17):22-26.
[26]朱玉兵, 曹慧, 徐斐,等. 应用差示扫描量热法测定胶原蛋白热滞活性[J]. 食品与发酵工业, 2013, 39(10):63-68.
[27] 田童童, 巩子路, 朱新荣,等. 白斑狗鱼鱼皮中抗冻蛋白的分离纯化[J]. 中国酿造, 2015, 34(4):72-77.
[28] 杨振, 孔保华. 抗冻剂对冷冻鱼糜蛋白理化和凝胶特性的影响综述[J]. 食品科学, 2011, 32(23):321-325.
[29] 励建荣, 陆海霞, 傅玉颖,等. 鱼糜制品凝胶特性研究进展[J]. 食品工业科技, 2008, 29(11):291-295.
[30] 谭昭仪, 邸向乾, 白艳龙,等. 新型蛋白抗冻剂对鳙鱼鱼糜抗冻效果的研究[J]. 上海海洋大学学报, 2013, 22(5):796-800.