食品科学

• 基础研究 • 上一篇    下一篇

超声波对草鱼肌肉肌原纤维蛋白溶液理化特性的影响

常海霞1,石 燕1,王 辉1,黄小琴2,李瑞平1,包中宇1,涂宗财1,2,*   

  1. 1.南昌大学 食品科学与技术国家重点实验室,江西 南昌 330047;2.江西师范大学生命科学学院,江西 南昌 330022
  • 出版日期:2015-03-15 发布日期:2015-03-17

Effect of Ultrasonic Treatment on Physico-chemical Properties of Myofibrillar Protein from Grass Carp

CHANG Haixia1, SHI Yan1, WANG Hui1, HUANG Xiaoqin2, LI Ruiping1, BAO Zhongyu1, TU Zongcai1,2,*   

  1. 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;
    2. College of Life Science, Jiangxi Normal University, Nanchang 330022, China
  • Online:2015-03-15 Published:2015-03-17

摘要:

采用超声波技术对草鱼肌原纤维蛋白进行处理,通过分析处理前后肌原纤维蛋白粒度、表面疏水性、巯基含量及分子质量等结构信息的变化,研究超声波对草鱼肌肉肌原纤维蛋白溶液理化特性的影响。结果表明:超声波处理可使草鱼肌原纤维蛋白颗粒分布更加均匀,肌原纤维蛋白颗粒粒径、热聚集程度、内源荧光强度及巯基含量降低,且随着处理时间的增加,降低的幅度增加,肌原纤维蛋白颗粒平均粒径最小可达270.3 nm。处理后的肌原纤维蛋白表面疏水性增加,分子质量无明显变化。这说明超声波可诱导草鱼肌原纤维蛋白分子展开,使疏水基团等暴露,高级结构受到破坏,蛋白颗粒发生解聚集,但对肌原纤维蛋白一级结构无影响。

关键词: 超声波, 肌原纤维蛋白, 粒度, 热聚集, 巯基, 分子质量

Abstract:

The physico-chemical properties of myofibrillar protein solution treated by ultrasonic were evaluated by particle
diameter, surface hydrophobicity, sulfhydryl content and SDS-PAGE profile. After ultrasonic treatment, the particles of
samples were distributed more uniformly. The mean particle diameter, thermal aggregation, fluorescence intensity and
sulfhydryl content of myofibrillar protein decreased with increasing ultrasonic treatment time. The minimum particle
diameter of myofibrillar protein was 270.3 nm. The surface hydrophobicity of the protein increased, but the molecular
weight showed no significant change. Therefore, myofibrillar protein could be unfolded and the hydrophobic groups were
exposed by ultrasonic treatment; finally the high-order structure was destroyed and the aggregation was promoted although
the primary structure was not changed.

Key words: ultrasonic treatment, myofibrillar protein, particle diameter, thermal aggregation, sulfhydryl groups, molecular weight

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