冻藏温度对牡蛎蛋白质变性速率的影响

研究在三个不同冻藏温度（-10±1℃、-15±1℃、-20±1℃）下，牡蛎Ca2+-ATPase活性和盐溶性蛋白质含量的变化，并在此基础上研究蛋白质变性动力学模型，将蛋白质品质变化速率与贮藏温度和贮藏时间相关联，建立牡蛎在冻藏期间蛋白质品质变化规律的方程。结果表明：在冻藏期间牡蛎Ca2+-ATPase活性和盐溶性蛋白质含量的变化符合一级反应动力学模型，蛋白质变性与冻藏的温度和时间有关，Ca2+-ATPase活性和盐溶性蛋白质含量变化趋势一致，都随冻藏温度和冻藏时间的增加而下降，温度越低蛋白质变性越缓慢；蛋白质品质变化方程在试验范围内可有效描述冻藏牡蛎蛋白质品质的变化。

Effects of temperature on protein denaturation rate of oyster during frozen storage

The changes of Ca2+-ATPase activities and EPN contents in oyster were studied during storage at three different temperatures（-10±1℃、-15±1℃、-20±1℃）. The kinetics models of protein denaturation were established to correlate protein denaturation rate with temperature and time, and the changing equation of oysters’ protein denaturation system was set up during frozen storage. Results showed that: The changes of Ca2+-ATPase activities and EPN contents accorded with first order reaction kinetics model, and protein denaturation was related to temperature and time during frozen storage. The decreasing tendency of Ca2+-ATPase activities and EPN contents was uniform with the increasing of temperature and time. The result of protein denaturation was less at lower temperature than that at higher one. The changing equation of protein denaturation could describe the changes of frozen oysters’ qualities effectively within the range of experiment.