食品科学 ›› 2008, Vol. 29 ›› Issue (6): 100-103.

• 基础研究 • 上一篇    下一篇

酸碱处理对鲢鱼肌原纤维蛋白热变性、聚集、胶凝性质的影响

付湘晋, 许时婴, 王璋, JINMOON Kim   

  1. 江南大学食品学院; 江南大学食品科学与技术国家重点实验室
  • 出版日期:2008-06-15 发布日期:2011-08-26

Effect of Extreme pH Treatment on Heat-induced Denaturation,Aggregation,and Gelling Properties of Myofibril from Silver Carp

 FU  Xiang-Jin, XU  Shi-Ying, WANG  Zhang, JINMOON  Kim   

  1. 1. School of Food Science and Technology, Jiangnan University; 2. State Key Laboratory of Food Science and Technology, Jiangnan University
  • Online:2008-06-15 Published:2011-08-26

摘要: 酸碱法(pH-shifting)提取鱼蛋白是鱼糜加工新工艺,能提高蛋白得率。酸碱法中极端pH(2.3和11.8)对肌原纤维热变性、热聚集、热致胶凝特性有很大影响。酸碱处理使肌原纤维部分变性,其中酸处理使肌原纤维肌球蛋白完全变性,肌动蛋白变性温度下降(从81℃降低到77.6℃),碱处理使肌动和肌球变性温度都下降;酸碱处理使肌原纤维发生聚集,酸处理肌原纤维发生聚集最严重;酸碱处理使肌原纤维胶凝过程发生明显变化,凝胶强度明显降低,其中酸处理肌原纤维凝胶强度最低(最大储能模量分别为1150、25、135Pa)。所以,鱼糜pH-shifting工艺用碱法更合适。

关键词: 酸碱处理, 肌原纤维, 热变性, 热聚集, 胶凝

Abstract: The pH-shifting process is a new method for extracting fish protein of surimi, and the new method can increase the protein recovery rate, but the extreme pH (2.3 and 11.8) conditions in the pH-shifting process affect the thermal properties of myofibril. Understanding this kind of effect can provide theory support to the new process. Extreme pH treatment causes the part denaturation of myofibril, after the acid treatment the myosin denatures entirely, and the denaturation temperature of actin decreases from 81 ℃ to 77.6 ℃; Alkali treatment decreases the denaturation temperature of myosin and actin. Both acid and alkali treatments cause aggregation of myofibril, but the acid treatment more obviously. Correspondingly, the thermal gelling behavior changes, and gel strength decreases markedly. Myofibril treated by acid has the lowest gel strength. Therefore, alkali treatment is more suitable than acid treatment in the pH-shifting process.

Key words: extreme pH treatment, myofibril, thermal denaturation, thermal aggregation, gelling