升温方式对鲢鱼肌球蛋白结构和理化性质的影响

doi:10.7506/spkx1002-6630-20201012-086

食品科学 ›› 2021, Vol. 42 ›› Issue (21): 24-31.doi: 10.7506/spkx1002-6630-20201012-086

升温方式对鲢鱼肌球蛋白结构和理化性质的影响

梁雯雯，杨天，郭建，汪秋宽，丛海花，陈胜军

（1.大连海洋大学食品科学与工程学院，海洋食品精深加工关键技术省部共建协同创新中心，辽宁省水产品加工及综合利用重点实验室，辽宁省水产品分析检验及加工科技服务技术中心，辽宁大连 116023；2.中国水产科学研究院南海水产研究所，农业农村部水产品加工重点实验室，广东广州 510300）

出版日期:2021-11-15 发布日期:2021-11-23
基金资助:
国家自然科学基金青年科学基金项目（31701630）；新疆自治区重点研发计划项目（2017B01004-4）；大连市高层次人才创新支持计划项目（2018RQ67）；农业部水产品加工重点实验室开放基金项目（NYJG201502）；大连海洋大学蔚蓝英才工程项目（2018WLYC14）

Effects of Heating Methods on the Structure and Physicochemical Properties of Silver Carp Myosin

LIANG Wenwen, YANG Tian, GUO Jian, WANG Qiukuan, CONG Haihua, CHEN Shengjun

(1. Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Liaoning Provincial Aquatic Products Analysis and Processing Technology Scientific Service Center, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; 2. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)

Online:2021-11-15 Published:2021-11-23

摘要/Abstract

摘要： 为探究升温方式对肌球蛋白结构和性质的影响，本实验比较和分析了不同升温条件（空白（传统水浴二段加热，即水浴40 ℃加热30 min，90 ℃加热20 min）；低温段和高温段分别采用水浴升温（water bath heating，WH）、微波升温（microwave heating，MH）或微波辅助水浴升温（microwave assistant water bath heating，MWH）3 种方式升温至40 ℃或90 ℃，到达此温度后再置于水浴锅中加热）对鲢鱼（Hypophthalmichthys molitrix）肌球蛋白的结构和理化性质（总巯基含量、表面疏水性、浊度、溶解度、二级结构、三级结构和热稳定性）的影响。结果表明：MH和MWH与WH相比显著缩短了升温时间，提高了加热效率；低温段MWH促进肌球蛋白展开，WH的肌球蛋白变性程度大，高温段MH的肌球蛋白变性程度高，二级和三级结构对微波敏感，暴露更多的氨基酸残基。MWH在提高升温速率的同时避免了升温速率过快，低温段采取MH或MWH有利于凝胶化，高温段采取WH能够促进肌球蛋白聚集。

关键词: 肌球蛋白；水浴升温；微波升温；微波辅助水浴升温

Abstract: This study compared the effect of different heating methods: traditional two-stage water bath heating (40 ℃/30 min + 90 ℃/20 min), and six three-stage heating processes, namely, microwave heating (MH) followed by two-stage water bath heating, microwave-assisted water bath heating (MWH) followed by two-stage water bath heating, water bath heating (WH) followed by two-stage water bath heating, and incorporation of MH, MWH or another WH between the two stages of WH on the structure and physicochemical properties (total sulfhydryl group content, surface hydrophobicity, turbidity, solubility, secondary structure, tertiary structure and thermal stability) of myosin extracted from silver carp. The results showed that the heating time taken by MH and MWH was shortened obviously compared to that taken by WH, indicating an improvement in the heating efficiency. MWH followed by two-stage water bath heating promoted the unfolding of myosin, WH and incorporation of MH between the two stages of WH led to a high denaturation degree of myosin. Both the secondary and tertiary structures were sensitive to MH, leading to the exposure of more amino acid residues. MWH accelerated the heating rate while avoiding excessively high heating rate. Incorporation of MH or MWH before the first-stage WH facilitated the gelation of myosin, and incorporation of WH between the two WH stages promoted myosin aggregation.

Key words: myosin; water bath heating; microwave heating; microwave-assisted water bath heating

中图分类号:

TS254.4

梁雯雯，杨天，郭建，汪秋宽，丛海花，陈胜军. 升温方式对鲢鱼肌球蛋白结构和理化性质的影响[J]. 食品科学, 2021, 42(21): 24-31.

LIANG Wenwen, YANG Tian, GUO Jian, WANG Qiukuan, CONG Haihua, CHEN Shengjun. Effects of Heating Methods on the Structure and Physicochemical Properties of Silver Carp Myosin[J]. FOOD SCIENCE, 2021, 42(21): 24-31.

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升温方式对鲢鱼肌球蛋白结构和理化性质的影响

Effects of Heating Methods on the Structure and Physicochemical Properties of Silver Carp Myosin

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