首页 | 本学科首页   官方微博 | 高级检索  
     检索      

草鱼肌原纤维蛋白加热过程中理化特性的变化
引用本文:潘锦锋,沈慧星,尤娟,宋永令,罗永康.草鱼肌原纤维蛋白加热过程中理化特性的变化[J].中国农业大学学报,2009,14(6).
作者姓名:潘锦锋  沈慧星  尤娟  宋永令  罗永康
作者单位:1. 中国农业大学,食品科学与营养工程学院,北京,100083
2. 中国农业大学,理学院,北京,100083
基金项目:现代农业产业技术体系建设专项资金资助(NYCYTX-49); 国家自然科学基金(30871946); 国家科技支撑计划(2008BAD94B06)
摘    要:考察草鱼肌原纤维蛋白在加热过程中各理化特性的变化规律和机理。结果表明:随着温度的上升,浊度呈S型曲线增加,48℃时上升迅速;黏度呈反S型曲线下降,46℃时下降剧烈;Ca2+-ATPase活性下降,在36~42℃略有上升,46℃时完全失活;总巯基含量从40℃开始显著下降,60~70℃时下降显著。分别于45、55和65℃恒温加热,Ca2+-ATPase活性和黏度随时间延长而下降,浊度上升,温度越高变化越显著;大于50℃恒温加热,总巯基随时间延长而显著下降。草鱼肌原纤维蛋白的DSC扫描图谱在46.37℃和62.59℃出现2个焓变点。SDS-PAGE电泳表明草鱼肌原纤维蛋白在加热过程中(大于45℃)产生了二硫键,说明草鱼肌球蛋白在加热过程中发生了构象变化和分子聚集从而导致了肌原纤维蛋白的热变性。

关 键 词:草鱼  肌原纤维蛋白  热变性  理化特性  

Changes in physiochemical properties of grass carp(Ctenopharyngodon Idellus) myofibrillar protein during heat-treatment
PAN Jin-feng,SHEN Hui-xing,YOU Juan,SONG Yong-ling,LUO Yong-kang.Changes in physiochemical properties of grass carp(Ctenopharyngodon Idellus) myofibrillar protein during heat-treatment[J].Journal of China Agricultural University,2009,14(6).
Authors:PAN Jin-feng  SHEN Hui-xing  YOU Juan  SONG Yong-ling  LUO Yong-kang
Institution:PAN Jin-feng1,SHEN Hui-xing2,YOU Juan1,SONG Yong-ling1,LUO Yong-kang1(1. College of Food Science & Nutritional Engineering,China Agricultural University,Beijing 100083,China,2.College of Science,China)
Abstract:This experiment investigated the changes in physiochemical properties of myofibrillar protein from grass carp during heat-treatment so as to expose the law and mechanism of its thermal denaturation.As temperature rose.turbidity of protein solution increased by s-shape curve and climbed quickly at 48℃;Viscosity decreased by inverse sshape curve and greatly declined at 46℃;Ca~(2+)-ATPase activity decreased gradually with a slight increase from 36 to 42℃ and reduced to blank at 46℃;Total sulfhydryl group began to decrease at 40℃ and distinctively dropped between range of 60-70℃.As heated under stable temperatures(45,55,65 13),Ca~(2+)-ATPase activity and viscosity declined while turbidity increased as time prolonged,and the higher temperature is,the changes is more obvious;Total sulfhydryl group decreased distinctively as time prolonged under temperatures higher than 50℃.Two enthalpy transitions were found at 46.37℃and 62.59℃in DSC graph Of myofibrillar protein.SDS-PAGE electrophoresis showed the formation of disulfide group at temperature higher than 45℃.Results suggested that myosin suffered conformation changes and aggregation during heating period,1eading to the great denaturation of myofibrillar protein.
Keywords:grass carp  myofibrillar protein  thermal denaturaion  physiochemical properties  
本文献已被 CNKI 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号