等电点沉淀提取蛋白和漂洗鱼糜蛋白的高温胶凝特性

doi:10.7506/spkx1002-6630-20190521-239

食品科学 ›› 2020, Vol. 41 ›› Issue (12): 46-53.doi: 10.7506/spkx1002-6630-20190521-239

等电点沉淀提取蛋白和漂洗鱼糜蛋白的高温胶凝特性

石柳，章蔚，周俊鹏，汪兰，李新，丁安子，熊光权，杨宏

（1.湖北省农业科学院农产品加工与核农技术研究所，湖北省农业科技创新中心农产品加工研究分中心，湖北武汉 430064；2.湖北工业大学生物工程与食品学院，湖北武汉 430068；3.华中农业大学食品科技学院，湖北武汉 430070）

出版日期:2020-06-25 发布日期:2020-06-22
基金资助:
湖北省科技创新专项重大项目（2017ABA141）；湖北省农业科学院青年科学基金项目（2017NKYJJ10）

Effects of High Temperature Treatments on the Gel Properties of Fish Proteins Extracted Using Isoelectric Solubilization Precipitation versus Rinsing Method

SHI Liu, ZHANG Wei, ZHOU Junpeng, WANG Lan, LI Xin, DING Anzi, XIONG Guangquan, YANG Hong

(1. Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Farm Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China; 2. School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; 3. School of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

Online:2020-06-25 Published:2020-06-22

摘要/Abstract

摘要： 研究不同加热温度（100、110、120 ℃）和时间（15、30、60 min）对等电点沉淀法（isoelectric solubilization precipitation，ISP）提取蛋白与漂洗鱼糜蛋白高温胶凝特性的影响，以白鲢为原料，分别测定凝胶强度、持水性、色泽、化学作用力、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳。结果表明，ISP蛋白凝胶的破断力低于漂洗蛋白凝胶，凹陷深度高于漂洗蛋白凝胶。漂洗蛋白凝胶和ISP蛋白凝胶获得最高凝胶强度的热处理温度分别为110 ℃和100 ℃。随着加热时间的延长，凝胶的破断力和凹陷深度降低。ISP蛋白凝胶的持水性不受热处理条件的影响，而漂洗蛋白凝胶的持水性随加热时间的延长而降低，ISP蛋白凝胶的持水性低于漂洗蛋白凝胶。漂洗蛋白凝胶的亮度值（L*）和白度值（W）高于ISP蛋白凝胶，随着加热时间的延长，漂洗蛋白凝胶的L*值和W值呈下降趋势，而ISP蛋白凝胶的L*值和W值呈上升趋势。高温处理过程中，ISP蛋白凝胶和漂洗蛋白凝胶的离子键和氢键含量呈先上升后下降趋势，而疏水相互作用和总巯基含量整体呈下降趋势；漂洗蛋白凝胶和ISP蛋白凝胶的肌球蛋白重链条带消失，肌动蛋白和原肌球蛋白等蛋白条带强度逐渐下降。

关键词: 等电点沉淀, 漂洗鱼糜蛋白, 高温, 胶凝特性

Abstract: The effects of heat treatment temperature (100, 110, and 120 ℃) and duration (15, 30, and 60 min) on the gel properties of proteins extracted from silver carp muscle using isoelectric solubilization precipitation (ISP) and those recovered from surimi wash water including gel strength, water-holding capacity, color, chemical interactions and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) pattern were analyzed and compared. The results showed that that ISP protein gels had weaker breaking force and higher deformation degree than did washed protein gels. The highest gel strength for washed protein gels and ISP protein gels were found under thermal treatments at 110 and 100 ℃, respectively. With increasing treatment time, breaking force and deformation degree decreased for the two protein gels. The water-holding capacity of ISP protein gels was not significantly affected by the treatments, while that of washed protein gels was decreased with increasing heating time. The water-holding capacity, L* value and whiteness of washed protein gels were higher than those of ISP protein gels. With the increase in treatment duration, L* value and whiteness of washed protein gels significantly decreased, while those of ISP protein gels showed an opposite trend. The concentrations of ionic and hydrogen bonds increased first and decreased later, while the concentration of hydrophobic interaction and total sulfydryl group showed a decline trend during the thermal treatment process. With raising temperature and time, the myosin heavy chain (MHC) bands disappeared and the band intensities of actin and myosin light chain gradually decreased in the SDS-PAGE patterns for both protein gels.

Key words: isoelectric solubilization precipitation, surimi gel, high temperature, gel properties

中图分类号:

TS254.4

石柳，章蔚，周俊鹏，汪兰，李新，丁安子，熊光权，杨宏. 等电点沉淀提取蛋白和漂洗鱼糜蛋白的高温胶凝特性[J]. 食品科学, 2020, 41(12): 46-53.

SHI Liu, ZHANG Wei, ZHOU Junpeng, WANG Lan, LI Xin, DING Anzi, XIONG Guangquan, YANG Hong. Effects of High Temperature Treatments on the Gel Properties of Fish Proteins Extracted Using Isoelectric Solubilization Precipitation versus Rinsing Method[J]. FOOD SCIENCE, 2020, 41(12): 46-53.

[1]	李永富，介敏，黄金荣，杜艳，史锋，陈正行. 基于高温流化技术改良红小豆的蒸煮品质[J]. 食品科学, 2021, 42(9): 64-69.
[2]	李君珂，孙雪梅，柳全文，谭晓冕. 绿原酸对不同加热方式的草鱼品质的影响[J]. 食品科学, 2020, 41(4): 80-85.
[3]	王雅卉，邢霁云，徐婧婷，郭顺堂. 高温热处理对大豆蛋白消化利用效果的影响[J]. 食品科学, 2019, 40(15): 92-99.
[4]	孙乐常，林怡晨，刘伟锋，翁凌，张凌晶，刘光明，曹敏杰. 蓝圆鲹酸/碱等电点沉淀法分离蛋白凝胶特性与消化特性[J]. 食品科学, 2019, 40(12): 22-29.
[5]	李豆南，黄魏，王晓丹，罗小叶，邱树毅,. 酱香型大曲中高温放线菌的筛选及风味成分分析[J]. 食品科学, 2018, 39(6): 171-176.
[6]	魏小豹，韦莹莹，薛璟祺，张秀新，邵兴锋. 高温加热对牡丹籽油脂肪酸和理化性质的影响[J]. 食品科学, 2018, 39(3): 15-20.
[7]	康怀彬，邹良亮，张慧芸，蔡超奇，王波，柯海瑞. 高温处理对牛肉蛋白质化学作用力及肌原纤维蛋白结构的影响[J]. 食品科学, 2018, 39(23): 80-86.
[8]	于冬蕾，李婷婷，吴海波，朱秀清，石彦国，万兆祥，刘春成. 超声辅助酶解高温豆粕制备抗氧化产物[J]. 食品科学, 2018, 39(20): 268-277.
[9]	刘凤霞，王永涛，廖小军. 高压和热处理对芒果浆粒度及水溶性果胶的影响[J]. 食品科学, 2017, 38(5): 142-147.
[10]	王凡，胡秋辉，方勇，曹崇江，杨文建. 纳米包装延缓淮稻5号大米高温高湿环境下的品质劣变[J]. 食品科学, 2017, 38(5): 267-273.
[11]	曾静，郭建军，袁林. 定点突变提高极端嗜热α-淀粉酶ApkA的高温活性和热稳定性[J]. 食品科学, 2017, 38(2): 20-26.
[12]	陈文彬，黎良浩，王健，戴照琪，徐幸莲，章建浩. 部分KCl替代NaCl对强化高温成熟工艺干腌火腿肌肉色泽形成的影响[J]. 食品科学, 2017, 38(17): 77-84.
[13]	张晓梅，仝令君，潘明慧，艾娜丝，王静，孙宝国. 巴氏灭菌与超高温灭菌对全脂牛乳挥发性风味物质的影响[J]. 食品科学, 2017, 38(10): 173-177.
[14]	宋悦，卓馨，陈娟娟，骆其君，杨锐，陈海敏，严小军. 不同胁迫温度条件下坛紫菜中脂肪酸和挥发性物质分析[J]. 食品科学, 2017, 38(10): 191-198.
[15]	吴琼，冯卫敏，蒋和体. 不同杀菌方式对桑葚原汁品质的影响[J]. 食品科学, 2016, 37(9): 144-149.

等电点沉淀提取蛋白和漂洗鱼糜蛋白的高温胶凝特性

Effects of High Temperature Treatments on the Gel Properties of Fish Proteins Extracted Using Isoelectric Solubilization Precipitation versus Rinsing Method

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价