Effects of curcumin-based photodynamic method on protein degradation of oysters

被引：6

作者：

Lu, Na ^{[1
]}

Wang, Zhiguang ^{[1
]}

Zhang, Xu ^{[1
]}

Liu, Fang ^{[1
]}

Gao, Yuan ^{[1
]}

Li, Zhaojie ^{[1
]}

Xue, Changhu ^{[1
]}

Tang, Qingjuan ^{[1
]}

机构：

[1] Ocean Univ China, Coll Food Sci & Engn, Lab Food Sci & Human Hlth, Qingdao 266003, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 08期

基金：

中国国家自然科学基金;

关键词：

Curcumin; enzyme; oyster; photodynamic; proteins degradation;

D O I：

10.1111/ijfs.15029

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Photodynamic treatment (PDT) is a novel cold-sterilisation technology, but the evaluation of the protein quality of shellfish was scarce. In this study, the effects of curcumin (CUR)-mediated PDT on delaying protein degradation of oysters during cold storage at 4 celcius and the mechanisms were investigated. The protein-degradation indexes and related enzymes were determined every 2 days. The results showed that the content of total volatile basic nitrogen (TVB-N), polypeptide nitrogen (PeN), amino acid nitrogen (AN) and free amino acid (FAA) in photodynamic group was significantly different from the control group since the first 2 days (P < 0.05). The pH value was significantly changed by PDT at the 4th and 8th day (P < 0.05). Interestingly, the activities of serine and aspartic protease were significantly inhibited by PDT during the whole cold storage (P < 0.05). Therefore, the study indicated that PDT has a positive effect on preventing protein degradation.

引用

页码：4050 / 4061

页数：12

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