草鱼肌肉蛋白质在冷藏过程中的变化

食品科学 ›› 2013, Vol. 34 ›› Issue (3): 55-58.

草鱼肌肉蛋白质在冷藏过程中的变化

李强¹,刘永乐²,王发祥¹,俞健³,李向红⁴,王建辉⁵

1. 长沙理工大学
2. 长沙理工大学生物与食品工程学院
3. 湖南省长沙理工大学化学与生物工程学院
4. 长沙理工大学化学与生物工程学院；宁波中普检测技术服务有限公司
5. 长沙理工大学化学与生物工程学院

收稿日期:2012-06-30 修回日期:2013-01-09 出版日期:2013-02-15 发布日期:2017-12-29
通讯作者: 刘永乐 E-mail:lyle19@163.com
基金资助:
湖南省科技重大专项项目

Changes of grass carp muscle proteins during chilled storage period

Received:2012-06-30 Revised:2013-01-09 Online:2013-02-15 Published:2017-12-29

摘要/Abstract

摘要： 蛋白质降解是鱼肉腐败的重要表现。本文分析了冷藏过程中草鱼肌肉不同溶解性蛋白含量和不同结构蛋白含量的变化，并利用SDS-PAGE方法考察了肌肉总蛋白的降解情况。结果表明：冷藏过程中，不同溶解性蛋白质变化趋势不同，冷藏第4 d后水溶性蛋白含量开始显著增加，酸、碱溶性蛋白含量开始减少，盐溶性蛋白含量则先小幅增加至第8 d开始下降；3种不同结构蛋白质的含量也均有所下降，其中肌原纤维蛋白自第4 d开始显著降低，而肌浆蛋白和和肌基质蛋白则相对稳定，含量降低幅度较小。此外，冷藏过程中肌肉总蛋白质也在不断降解，至第6~8 d降解加速，肌球蛋白重链等大分子量蛋白质完全消失。

Abstract: Protein degradation is an important aspect of fish corruption. In this paper, The changes of grass carp muscle proteins with different solubility and structure during chilled storage were analyzed, and degradation profiles of total muscle proteins were studied using SDS-PAGE. The results showed that the water-soluble, salt-soluble, acid-soluble and alkali-soluble protein showed great difference in change trend during chilled storage period, after four days chilled storage, the water-soluble protein showed an increase in content, and the acid-soluble and alkali-soluble protein began to reduce in content. The myofibrillar protein, one of the three different structural proteins, showed significantly decreased after four days chilled storage, but the sarcoplasmic protein and muscle matrix protein were relatively stable because of slight content change in the whole storage progress. Besides, the total muscle proteins were constantly degraded during chilled storage period, and the degradation were accelerated at the 6 ~ 8 day, because the proteins with high molecular weight, such as the myosin heavy chain (MHC) were disappeared completely.

中图分类号:

TS254.4

李强刘永乐王发祥俞健李向红王建辉. 草鱼肌肉蛋白质在冷藏过程中的变化[J]. 食品科学, 2013, 34(3): 55-58.

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