食品科学 ›› 2007, Vol. 28 ›› Issue (7): 39-43.

• 基础研究 • 上一篇    下一篇

海藻糖对盐渍海鳗肌动球蛋白影响的研究

 章银良, 夏文水   

  1. 江南大学食品学院; 郑州轻工业学院食品与生物工程学院 河南郑州450002; 江苏无锡214036;
  • 出版日期:2007-07-15 发布日期:2011-10-24

Effects of Trehalose on Actomyosin of Salted Pike Eel Muscle

 ZHANG  Yin-Liang, XIA  Wen-Shui   

  1. 1.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China; 2.School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
  • Online:2007-07-15 Published:2011-10-24

摘要: 本实验研究了海藻糖对盐渍海鳗肌动球蛋白的影响。差示量热扫描(DSC)分析结果表明,海藻糖对于肌肉蛋白质的热稳定性有保护作用;傅立叶转换-红外(FT-TR)分析表明,当海藻糖含量达到2.90%时,海藻糖对于肌动球蛋白(AM)的二级结构具有较好的稳定作用。表面疏水性及Ca2+-ATP酶活性及巯基含量等结果表明,当海藻糖含量大于2.90%时,海藻糖可以使得肌动球蛋白的疏水相互作用增加,减少巯基氧化和二硫键的形成。因此在盐渍过程中添加海藻糖并且其浓度达到2.90%时能够很好地保护肌动球蛋白稳定,进而改善腌鱼制品的风味与品质。

关键词: 海鳗, 盐渍(腌制), 海藻糖, 肌动球蛋白, 差示量热扫描, 傅立叶转换-红外

Abstract: The effects of trehalose on actomyosin of salted pike eel muscle were first investigated. The results of DSC indicated that trehalose can stabilize myofibrillar protein, while the results of FT-IR revealed that trehalose can also stabilize secondary structure of actomyosin when its concentration is higher than 2.90%. From surface hydrophobicity, Ca2+-ATPase activity and sulfhydryls (SHs) content we could conclude that trehalose increases hydrophobic interaction and reduces oxidation of SHs and formation of disulfide when trehalose concentration is higher than 2.90%. Therefore, when trehalose was added into salting process and its concentration is higher than 2.90%, the actomyosin can be stabilized and the quality and flavor of cured pike eel improved.

Key words: pike eel, salting, trehalose, actomyosin, DSC(differential scanning calorimetry), FT-IR(fourier transform-infra-red)