食品科学 ›› 2021, Vol. 42 ›› Issue (3): 71-76.doi: 10.7506/spkx1002-6630-20200125-270

• 基础研究 • 上一篇    下一篇

纳米鱼骨对鲢鱼肌球蛋白凝胶性能的影响

时浩楠,张梦玲,张晋,尹涛,胡杨,尤娟,熊善柏,刘茹   

  1. (华中农业大学食品科学技术学院,国家大宗淡水鱼加工技术研发分中心(武汉),湖北 武汉 430070)
  • 发布日期:2021-02-25
  • 基金资助:
    湖北省技术创新专项(2017ABA141);现代农业产业技术体系建设专项(CARS-45-28)

Effect of Nano-scaled Fish Bone on Gel Properties of Silver Carp Myosin

SHI Haonan, ZHANG Mengling, ZHANG Jin, YIN Tao, HU Yang, YOU Juan, XIONG Shanbai, LIU Ru   

  1. (National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
  • Published:2021-02-25

摘要: 本实验以鲢鱼骨为原料制成纳米鱼骨(nano-scaled fish bone,NFB)、微米鱼骨(micro-scaled fish bone,MFB),并以CaCl2为对照,将其加入至鲢鱼肌球蛋白中,通过静态流变学、动态流变学、表面疏水性分析以及活性巯基浓度和溶解度的测定,比较不同钙源对肌球蛋白凝胶性能的影响。结果表明:各组肌球蛋白样品均具有剪切稀化现象,NFB和CaCl2的添加均会增加肌球蛋白的表观黏度,MFB则相反,这与NFB和CaCl2释放出的钙离子促进了蛋白质分子间的相互作用密切相关,而MFB由于颗粒较大,干扰了蛋白质分子间相互作用。加热过程中,NFB和CaCl2的添加进一步促进肌球蛋白通过形成二硫键和疏水相互作用,使肌球蛋白黏弹性升高。NFB对肌球蛋白胶凝特性的提升作用与CaCl2相近,明显高于MFB组,这为今后将NFB应用于鱼糜制品中提供了一定的数据支撑。

关键词: 纳米鱼骨;肌球蛋白;凝胶性能;鲢鱼

Abstract: In this paper, nano-scaled fish bone (NFB) and micro-scaled fish bone (MFB) were prepared from silver carp bones and were added separately to silver carp myosin. Using CaCl2 as a control, the effects of these different calcium sources on the gel properties of myosin were comparatively evaluated through measurements of static rheology, dynamic rheology, surface hydrophobicity, reactive sulfhydryl content and solubility. The results showed that all myosin samples exhibited a shear thinning phenomenon. The addition of NFB and CaCl2 could increase the apparent viscosity of myosin, which was closely related to the promotion of protein-protein interactions by the release of calcium ions from NFB and CaCl2, while the opposite result was observed for MFB, which could interfere with protein-protein interactions due to its large particle size. Upon heating, the addition of NFB and CaCl2 could promote myosin viscoelasticity through the formation of disulfide bonds and hydrophobic interactions. NFB was similarly effective to CaCl2 and significantly more effective than MFB in improving the gel properties of myosin. This study will provide data support for the application of NFB in surimi products.

Key words: nano-scaled fish bone; myosin; gel properties; silver carp

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