Study on Gel Properties of Silver Carp (Hypophthalmichthys molitrix) and White Croaker (Argyrosomus argentatus) Blended Surimi at Different Setting Conditions

Gel properties of blends of surimi from silver carp and white croaker set for a range of times and at different temperatures were evaluated for breaking force, breaking distance, and whiteness. Total protein content was 12% in all samples, and the concentration of white croaker surimi protein in the blends was designed at 0, 10, 20, 30, and 40%. The blended surimi had greater gel strength than either of the two types of surimi alone. Breaking force and breaking distance after setting were also significantly higher than that of the blended surimi cooked directly without setting. The blended surimi exhibited less modori than either of the two types of surimi alone heated to 50°C. The whiteness values of the blended surimi were significantly higher than that of white croaker alone. These results indicate there are advantages to be gained in utilizing surimi from freshwater silver carp in blends with surimi from marine captured white croaker which is becoming limited in supply.     

Gelation Characteristics of Surimi Gel from Silver Carp (Hypophthalmichthys molitrix) by Application of Acid-Alkali Processes

Textural characteristics of silver carp surimi gel prepared from acid- and alkali-produced protein isolates were investigated and compared to the surimi gels derived by conventional methods. The acid-aided method showed the most efficiency to recover proteins (86.2%) in comparison to the alkaline-aided (79.8%) and conventional (76.7%) methods. In the washing of fish mince, every step resulted in reduction of sarcoplasmic protein, and consequently the myofibrillar fraction became more concentrated, as shown by the protein patterns in wash water. Some myofibrillar proteins (mainly actin and myosin) were removed along with sarcoplasmic proteins during washing, reducing yield efficiency during the conventional method of making surimi. During the pH shifting process, myosin heavy chain (MHC) was degraded during low (2.5) pH solubilization, whereas there was only a minimal loss of MHC by either hydrolysis or proteolysis during alkaline solubilization. The breaking force and breaking distance of surimi gel prepared in the pH-shifting processes were significantly (p < 0.05) greater than those of surimi gel made by conventional methods, as were expressible moisture, cohesiveness, and springiness. In conclusion, the pH-shifting technique can be considered as an efficient alternative process in recovery of greater quantities of functional protein from silver carp fillet.     

扇贝闭壳肌蛋白对鲢鱼肌肉蛋白凝胶的修饰

以栉孔扇贝闭壳肌蛋白、大豆分离蛋白、谷氨酰胺转氨酶为影响参数,鲢鱼肌肉蛋白凝胶的弹性、咀嚼性和持水性为响应参数,研究这3个因素对鲢鱼肌肉蛋白凝胶的修饰作用.通过单因素方法,分别就扇贝闭壳肌蛋白及大豆分离蛋白各自对鲢鱼肌肉蛋白凝胶的修饰作用进行了研究,结果表明,在一定范围内,添加扇贝闭壳肌蛋白和大豆分离蛋白可以改善鲢鱼肌...     

Functional Properties of Water-Soluble Proteins from Silver Carp (Hypophthalmichthys molitrix) at Different pHs

Water-soluble proteins (WSP) from silver carp muscle are currently underutilized in China and are discarded into waste streams in surimi processing. In order to utilize WSP resources efficiently, this work investigated the effect of pH on the functional properties of WSP. With an increase in pH, the solubility decreased and then increased; the lowest solubility was observed at pH 4.0. Also, heat-stability, emulsifying activity index (EAI), and foamability decreased and then increased with increasing pH; the lowest values were shown at pH 5.0. The better heat-stability, EAI, and foamability were obtained at pH 3.0. An increase in total sulfhydryl content was observed when the pH was 3.0–5.0, and a decrease was obtained at pH 5.0–9.0. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of WSP treated at various pHs showed that molecular weights of the main WSP ranged from 30 to 97 kDa. The WSP was recovered by adjusting the pH to 4.0–5.0, and the functional properties of WSP were greatly affected by pH value.     

酶法制备脱脂鱼蛋白的初步研究

采用5种酶对脱脂鲢肉进行水解制备水解鲢蛋白。脱脂鲢肉是分别采用异丙醇、正己烷、乙酸乙酯3种溶剂萃取法进行脱脂后得到。分别用木瓜蛋白酶、枯草杆菌中性蛋白酶、枯草杆菌碱性蛋白酶、胰蛋白酶和复合蛋白酶对3种脱脂鲢肉及未脱脂鲢肉进行水解。试验结果表明,乙酸乙酯对鲢肉脱脂率最高,脱脂率为96．33％。复合蛋白酶为最适酶,乙酸乙酯脱脂鱼肉为最佳底物;在最佳水僻条件下：pH6．5,温度55℃,酶量3500U／g蛋白质,底物浓度（乙酸乙酯脱脂鲢肉：水）1：5,其水解度达到最大,为44．00％。     

The Effects of Grass Carp Skin Gelatin and Whey Protein Interactions on Rheological and Textural Properties and Nanostructure

The physical properties and nanostructure of fish skin gelatin with and without whey protein isolate (WPI) were investigated. The addition of low concentrations of WPI (1 and 3%, w/v) into fish gelatin decreased the gel strength and textural properties. The addition of 5% WPI did not significantly influence textural properties but increased the melting and gelling temperatures of fish skin gelatin and improved the appearance of gelatin gels. X-ray diffraction indicated that a higher degree of crystallinity with an ordered structure or ordered structure snippets occurred with increasing WPI concentrations in line with the slight decrease in the loss factor (tan δ) with time sweeps. Fish gelatin had a spherical nanostructure, and a homogeneous nanostructure was observed in gelatin with 3% WPI. The addition of 5% WPI led to large aggregates in gelatin gels. The results indicated that whey protein could affect the nanostructure of fish skin gelatin gels and thus change their gelation properties and texture in food and pharmaceutical applications.     

Convective Drying Kinetics and Physical Properties of Silver Carp (Hypophthalmichthys molitrix) Fillets

The aim of this work was to investigate drying kinetics of silver carp fillets at the temperatures of 40, 50, 60, and 70°C for two air velocities (0.5 and 1.5 m/s) and to evaluate the effect of drying temperature on the physical properties of the products. From regression analysis of the experimental data, a Two-term model was found to adequately predict the drying process at all conditions tested. Effective moisture diffusivities (D_eff) ranged between 2.47?×?10^?10 m²/s and 5.98?×?10^?10m²/s and increased with temperature and air velocity. Rehydration ratio, hardness, and springiness were significantly affected by drying temperature. Color parameters, except b*, showed no dependence on temperature.     

Fish Protein Isolates Recovered from Silver Carp (Hypophthalmichthys molitrix) By-Products Using Alkaline pH Solubilization and Precipitation

ABSTRACT

Fish protein isolates (FPI) were produced from silver carp processing by-products by means of the isoelectric solubilization-precipitation method, and the quality was evaluated. The alkali-aided process led to significantly more lipid reduction (p < 0.05) compared with the acid-aided process. Similar protein types were extracted for the acid and alkali solubilization, and most protein types can be recovered from the raw materials, as observed in the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis. The FPI was higher in total amino acids and essential amino acids (EAAs) compared with the original by-products (p < 0.05). The alkali-aided process yielded a higher nutritional and color quality than the acidic process. Furthermore, we found that alkali-aided protein had higher oxidative stability than the acid-aided protein. Our study indicates that high-quality fish proteins can be efficiently recovered from low-value silver carp processing by-products using isoelectric solubilization/precipitation, particularly the alkali-aided process, and subsequently be used in value-added human foods.     

Production and Evaluation of Mexican-Style Chorizo Sausage Using Invasive Silver Carp (Hypophthalmichthys molitrix) Meat

In the United States, silver carp (Hypophthalmichthys molitrix) is classified as an invasive fish with no commercial value. The main objective of this study was to develop a Mexican-style fish chorizo sausage with silver carp meat. Four formulations (1) containing vinegar (Wet); (2) Wet plus canola oil (O) and cassava starch/soy protein isolate extenders (E); (3) dry seasoning with no vinegar (Dry); and 4) Dry plus OE were evaluated for physicochemical characteristics (proximate composition, pH value, color, cook loss, and textural hardness) and sensory acceptability using 9-point hedonic and just-about-right scales. The addition of OE did not increase (P > 0.05) physicochemical characteristics nor (P > 0.05) sensory acceptance of the chorizo. In contrast, use of DS increased (P > 0.05) the sensory acceptability. However, panelists indicated a “saltiness” perception in all four formulations. A fifth formulation was processed using DS without salt addition. Sensory acceptability increased for this new formulation (scores between 7, like moderately, and 8, like very much). In conclusion, it is possible to formulate a Mexican-style fish chorizo sausage using silver carp meat with DS and no salt. Fish chorizo has good physicochemical characteristics and sensory acceptance, demonstrating a good alternative use for this otherwise underutilized invasive fish species.     

鲢幼鱼非疲劳贴网及姿态转换行为研究

流速是影响鱼类生存与繁衍栖息的重要因子。为了了解鱼类在中等流速区的游泳行为,探究其对水流的适应特征,利用鱼类游泳能力测定装置,以鲢(Hypophthalmichthys molitrix)幼鱼[体重(9.82±3.81) g,体长(8.56±1.11) cm)]为对象,采用递增流速法,分析了游泳过程中的非疲劳贴网行为与姿态转换行为。结果表明,在22℃水温条件下,鲢幼鱼平均相对临界游泳速度(critical swimming speed,U_(crit))相比其体长(body length,BL)为(6.00±0.93)BL/s;其非疲劳贴网速度(no-fatigue impingement speed,U_(imp))与临界游泳速度呈线性正相关,U_(crit)=1.03 U_(imp)+1.26 (R~2=0.86,P0.01);姿态转换速度(gait transition speed,U_(tran))与临界游泳速度呈线性正相关,U_(tran)=0.59 U_(crit)+1.55 (R~2=0.43,P0.01);非疲劳贴网速度与姿态转换速度呈线性正相关,U_(tran)=0.51U_(imp)+2.72 (R~2=0.41,P0.001)。在中等流速范围内(2～4 BL/s),实验鱼摆尾频率(tail beat frequency, TBF)和单次摆尾周期前进距离(stride length, SL)均随流速增加而增大。首次出现非疲劳贴网的流速为4.62 BL/s,流速增至5.08 BL/s时出现姿态转换行为。发生姿态转换后,TBF开始下降,而SL随流速增加快速增大。研究显示,鲢幼鱼非疲劳贴网行为对游泳能力和姿态转换速度有显著影响,且非疲劳贴网行为与姿态转换行为之间也存在相互影响。研究结果可为自然环境中鱼类生态行为研究、鱼类资源保护及渔业管理提供参考。     

不同温度下重复疲劳运动对鲢幼鱼游泳能力及代谢率的影响

在自行设计的鱼类游泳能力测定装置中,采用流速递增法,测定了不同温度(10、15、20、25℃)条件下鲢(Hypophthalmichthys molitrix)幼鱼2次疲劳运动过程中临界游泳速度和耗氧率的变化,探究重复疲劳运动对鲢幼鱼游泳能力和活动代谢率的影响。结果表明,在10~25℃温度范围内,鲢幼鱼临界游泳速度随温度升高而呈线性增加(U_(crit,1)=3.52+0.14T,R~2=0.98,P0.05;U_(crit,2)=3.33+0.09T,R~2=0.97,P0.05),重复运动后的临界游泳速度明显小于第1次。运动最大耗氧量(MMR)和标准代谢率(SMR)均随温度升高而增加,且第1次测试的耗氧率显著高于第2次;运动后过量耗氧率(Excess post-exercise oxygen consumption,EPOC)随着温度升高而增加,与温度相关性显著(P=0.024);第2次测试疲劳后EPOC较第1次低,疲劳运动对EPOC影响不显著(P=0.36);表明适宜温度范围内,温度对游泳能力和活动代谢具有促进作用,疲劳运动对鱼类游泳能力和活动代谢不利,有一定的抑制作用。     

Use of Hydrolysates from Silver Carp (Hypophthalmichthys molitrix) Head as Peptone for Vibrio anguillarum and Optimization Using Response Surface Method (RSM)

The objective of this study was to produce fish peptone (FP) from silver carp (Hypophthalmichthys molitrix) heads by Alcalase® hydrolysis in order to use for growing Vibrio anguillarum instead of the standard peptones applied in the commercial media. An optimization of the FP to be used as culture media was also carried out using the response surface method (RSM). According to the results, the degree of hydrolysis and protein percentage after 24 h was 37.68 mg/mL and 20.74%, respectively. The adjustment of the quadratic model with the experimental data was satisfactory. The analysis of variance showed a high coefficient of determination value (0.930). The results of fish protein hydrolysates also showed that fish by-products modified by enzymatic procedures can be used as low cost nitrogen sources for bacterial growth.     

酯酶和乳酸脱氢酶在人工雌核发育鲢近交F1不同组织中的表达

采用聚丙烯酰胺水平平板电泳法研究了人工雌核发育鲢近交F1Ⅰ系、Ⅱ系、野生鲢、养殖鲢和雄鲤的肝、肾、心、眼和肌肉5种组织的酯酶(EST)和乳酸脱氢酶(LDH)。比较发现:(1)雌核发育鲢近交F1Ⅰ系、Ⅱ系和野生鲢的同工酶谱基本一致,雄鲤明显区别于鲢;(2)从酯酶图谱可发现,雌核发育近交鲢F1Ⅱ系的群体内有多态现象,肝、肾、肌肉的多态位点比例分别为0·6000、0·3333、0·5000,遗传杂合度分别为0·7485、0·6622、0·1139;(3)肝脏的乳酸脱氢酶中出现C带,且C带表现出多态性;(4)没有发现能区别鲢各群体的遗传标记。     

Evaluation of Mixed-Feeding Schedules with Varying Dietary Protein Content on the Growth Performance and Reduction of Cost of Production for Sutchi Catfish,Pangasius hypophthalmus (Sauvage) with Silver Carp,Hypophthalmichthys molitrix (Valenciennes)

Abstract

An on-station pond trial was conducted for 6 months to investigate the suitability of mixed-feeding schedules with varying protein levels on the growth of sutchi catfish, Pangasius hypophthalmuswith silver carp, Hypophthalmicthys molitrixwith a view to minimizing the cost of production. Five different feeding regimes employed were: high protein diet (30% protein, H), low protein (15% protein, L), one day low protein diet followed by one day high protein diet (1L/1H), 7 day low protein diet followed by 7 day high protein diet (7L/7H), and 14 day low protein diet followed by 14 day high protein diet (14L/14H). Ten experimental ponds each of 0.008 ha size were divided into 5 treatment groups each with two replicates. Fishes were stocked at the ratio of 80:20 (sutchi catfish:silver carp) at the total rate of 25,000/ha. Feeding rate was calculated only on the basis of sutchi catfish weight only and fish were fed at the rate of 15,10, 8, and 5% of their body weight for 1st, 2nd, 3rd months, and the rest of the experimental period, respectively. The ranges of water quality parameters during the study period were: temperature 22°C to 32.8°C, dissolved oxygen 4.30 to 7.44 mg/L, pH 6.85 to 7.50, and transparency 21.9 to 32.2 cm. The result of the study showed that significantly (P < 0.05) higher fish weight gain was achieved in feeding schedules of H and 1L/1H and lowest with 14L/14H. The feed conversion ratio (FCR) values ranged between 2.06 and 2.51 with H and 1L/1H showing significantly the best FCR. The FCR values were very low when weight of silver carp was considered which ranged between 1.58 and 1.68. The survival (%) of sutchi catfish were lower (78.1 to 82.5%) compared to that of silver carp (90–95%). The total production of sutchi catfish ranged between 3594 and 7095 kg/ha and silver carp ranged between 1777 and 2220 kg/ha. A simple economic analysis showed that fish in 1L/1H fed alternately with low and high protein diets resulted in the highest net profit. The result of the study suggest that for profitable sutchi catfish farming in Bangladesh, farmers can adopt a mixed-feeding schedule of alternated low and high protein diet instead of continuously feeding a high protein diet.     

白鲢骨骼肌丝氨酸蛋白酶抑制剂的提取、纯化及其特性

从白鲢（Hypophthalmichthys molitrix）骨骼肌中分离纯化到一种丝氨酸蛋白酶抑制剂，该抑制剂的分子晕大约50kD，用PAGE-明胶电泳证明，该抑制剂对胰蛋白酶具有抑制作用；当温度超过60℃时，抑制剂的活性下降70％左右，但在pH3～11的范围内均有活性。用MTT法分析白鲢骨骼肌丝氨酸蛋白酶抑制剂对急性T细胞白血病细胞Jarkat、人骨髓瘤细胞Sp20和人骨瘤细胞MG63生长的影响，结果发现该抑制剂对以上3种肿瘤细胞的增殖都有抑制作用，而且抑制作用呈剂量依赖性。本研究旨为进一步研究白鲢骨骼肌丝氨酸蛋白酶抑制剂的纯化及其抗肿瘤作用提供科学依据。     

Preparation,Gel Electrophoresis Analysis,and Nutritional Evaluation of a Functional Krill Protein Concentrate with Low Fluoride Level from Antarctic krill (Euphausia superba)

A functional krill protein concentrate (FKPC) with low level of fluoride was prepared from frozen Antarctic krill (Euphausia superba) using isoelectric precipitation and phosphoric acid treatment. Variations in proteins and nutritional properties of the FKPC were analyzed. Gel electrophoresis analysis indicated that some variations in protein composition were introduced by autolysis and pH shift during the process of isoelectric precipitation and fluoride removal. The FKPC was composed of 81.01% ± 0.45% crude protein (dry basis) and 16.78% ± 0.26% total lipid (dry basis), exhibited excellent amino-acid composition in all the essential amino acids, exceeding the requirements of the FAO/WHO/UNU for food protein, and was rich in omega-3 polyunsaturated fatty acids, especially eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids present in phospholipids. The fluoride level of FKPC was 79.79 ± 2.10 μg/g (dry basis), which met the USFDA requirements. The surimi yield reached 43.74%, and the mean recovery rate of protein and fat was 52.68% and 41.44%, respectively. The nutritional value, safe level of fluoride, and high yield rate provide evidence that FKPC has a promising future in the food industry as a new aquatic protein and lipid resource.     

多氯联苯(PCB1254)对异育银鲫血清和离体卵巢分泌睾酮和雌二醇的影响

采用活体注射和卵巢体外培养添加多氯联苯（PCB₁₂₅₄）两种方式研究了PCB₁₂₅₄对异育银鲫血清中和离体卵巢分泌睾酮及雌二醇的影响。注射PCB₁₂₅₄后，血清中睾酮浓度随作用时间延长而降低，随PCB₁₂₅₄浓度的增加而减小；血清中雌二醇随作用时间延长而增加,随PCB₁₂₅₄浓度增加而增加。体外培养时卵巢时，培养液中雌二醇含量随培养时间延长而增加，随PCB₁₂₅₄浓度增加而增加。结果表明PCB₁₂₅₄促进雌二醇分泌，抑 制睾酮分泌。     

915 MHz和2 450 MHz频率下温度和大豆分离蛋白对鲢鱼糜复合素材介电特性的影响

以鲢擂溃鱼浆及其添加不同比例的大豆分离蛋白乳化物的复合素材为对象,在10~80 ℃范围内,采用同轴探针方法分别测定了915 MHz和2 450 MHz频率下的介电常数和介电损失率。结果表明,鲢擂溃鱼浆及其复合素材的介电常数随温度的升高而减小,介电损失率随温度的升高而增大;温度一定时,介电常数和介电损失率均随频率的增加而减小;添加大豆分离蛋白乳化物添加量在6.5%~28%范围内时,介电常数和介电损失率随添加量的增加而增大。鲢擂溃鱼浆及其复合素材的穿透深度随温度的升高而减小,随大豆分离蛋白乳化物的添加量增加而减小。频率、温度和大豆分离蛋白乳化物对鲢擂溃鱼浆的介电特性和穿透深度有较大影响。利用SPSS软件进行回归分析得到预测方程,对介电常数、介电损失率和穿透深度能够进行有效预测。     

变性淀粉对鲢鱼糜冻结速率及凝胶特性的影响

为了比较4种变性淀粉与商业抗冻剂(4%蔗糖+4%山梨醇)对鲢鱼糜在冻结过程(-20、-80℃下静止冻结)中的影响,对冻结速率、冻结相变热特性参数、凝胶强度和持水性能进行了测定。结果表明,鱼糜在-80℃下的冻结速率均显著高于-20℃下;同一冻结温度下,几种添加物均会降低鱼糜的冻结速率及冻结相变焓,而提高冷冻鱼糜凝胶的持水性能,且变性淀粉组的持水性都显著高于商业抗冻剂组(P0.05)。在-80℃冻结时,添加交联酯化淀粉与醋酸酯化淀粉的鱼糜的冻结速率相近,且均显著小于其他组(P0.05)。在2种冻结温度下,醋酸酯化淀粉组的凝胶强度均与商业抗冻剂组无显著性差异,而显著高于其他实验组(P0.05)。研究表明,4%蔗糖+4%醋酸酯化淀粉可有效地防止鱼糜在冻结过程中的品质变化,可代替商业抗冻剂应用在冷冻鱼糜中。     

缺刻缘绿藻碳酸酐酶(CA)基因的序列克隆及特征分析

从缺刻缘绿藻的转录组数据库中搜索到5条编码该藻碳酸酐酶(carbonic anhydrase,CA)的contig序列,据此序列设计基因特异性引物,利用cDNA末端快速扩增(rapid amplification of cDNA ends,RACE)技术,克隆得到cDNA全长序列,分别命名为MiαCA1、MiαCA2、MiβCA1、MiβCA2和Mi,γCA,开放阅读框(ORF)长分别为963、1 089、1 041、738和687 bp,相应编码由320、362、346、245和228个氨基酸组成的蛋白.这些蛋白均富含疏水性氨基酸,分别占氨基酸总量的41.25％、45.31％、43.35％、42.45％和43.42％.基于缺刻缘绿藻和其他物种CA的蛋白序列所构建的Neighbor-Joining系统演化树显示,这些CA很明显地被聚类成α-、β-和γ-CA等3支.缺刻缘绿藻的2个α-CA都存在与Zn2结合的3个His残基,2个β-CA也具有与Zn2+结合的2个Cys残基和1个His残基,但Mi,,Γca中的Zn2+结合位点分别为Arg、His和Asn,不同于报道中的3个His.MiαCA1与莱茵衣藻的CAH3亲缘关系较近,因具有2个信号肽,它可能位于叶绿体的类囊体腔中并发挥作用.MiαCA2与莱茵衣藻的CAH1亲缘关系较近,因具有1个信号肽,可能在细胞的周质空间起着与CAH1类似的功能.MiβCA1和MiβCA2与莱茵衣藻的CAH7和CAH8亲缘关系更近,可能在细胞质中参与CO2和HCO3之间的转化.MiγCA则与高等植物的γ-CA聚在一起,可能位于线粒体内发挥作用.由此推测,自缺刻缘绿藻所克隆的5个CA基因应在细胞的不同部位协同作用,通过参与CO2和HCO3-之间的转化以调节Ph并实现CO2在细胞内转运的目的.