纳米鱼骨在肌球蛋白胶凝过程中钙赋存形态的变化及分布

doi:10.7506/spkx1002-6630-20211108-082

食品科学 ›› 2022, Vol. 43 ›› Issue (18): 24-29.doi: 10.7506/spkx1002-6630-20211108-082

• 食品化学 • 上一篇

纳米鱼骨在肌球蛋白胶凝过程中钙赋存形态的变化及分布

高霞，张梦玲，熊善柏，胡杨，尹涛，刘茹

（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），长江经济带大宗水生生物产业绿色发展教育部工程研究中心，湖北武汉 430070）

发布日期:2022-09-28
基金资助:
现代农业产业技术体系建设专项（CARS-45-28）

Speication Changes and Distribution of Calcium in Added Nano Fish Bone during Myosin Gelation

GAO Xia, ZHANG Mengling, XIONG Shanbai, HU Yang, YIN Tao, LIU Ru

(Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

Published:2022-09-28

摘要/Abstract

摘要： 以鲢鱼骨为原料制备纳米鱼骨（nano fish bone，NFB），将其加入肌球蛋白中，通过钙赋存形态、表面元素、微观结构及低场核磁等研究肌球蛋白胶凝过程中NFB-Ca的形态变化与分布。结果表明，与空白组肌球蛋白样品相比，NFB的添加显著提高了肌球蛋白样品中Ca元素的含量（P＜0.05），且NFB-Ca主要以不溶性钙形态存在（＞95%）。40 ℃加热显著增加了离子钙的含量，而进一步于90 ℃加热时，离子钙向其他形态转变。肌球蛋白胶凝过程中NFB释放的可溶性钙部分参与形成盐桥，转变为不溶性钙，促进肌球蛋白分子间发生交联，形成激光共聚焦可观察到的较为均一连续的凝胶网络结构。低场核磁结果显示均匀的凝胶结构有利于束缚更多的水分，降低自由水的流动性。同时，随加热的进行，添加NFB的肌球蛋白样品表面Ca元素增多，分布的均匀性也有所提高。

关键词: 纳米鱼骨；肌球蛋白；赋存形态；凝胶结构；钙

Abstract: In this work, nano fish bone (NFB) was prepared from silver carp bones and added to silver carp myosin. The speciation changes and distribution of calcium in NFB (NFB-Ca) during myosin gelation were investigated by measurement of various calcium species, surface element analysis, microstructure examination and low-filed nuclear magnetic resonance (LF-NMR). Results showed that the Ca content of myosin with the addition of NFB significantly increased compared to that without added NFB. NFB-Ca existed mainly in an insoluble form in myosin (> 95%). Heating treatment at 40 ℃ significantly increased the ionic Ca content; however, ionic-Ca was transformed into other forms at 90 ℃. Therefore, it was suggested that part of the soluble Ca released from NFB participated in the formation of salt bridges and consequently was transformed into insoluble calcium, facilitating myosin cross-linking. As a result, a continuous and uniform gel network structure was observed under laser confocal scanning microscopy (LCSM). Meanwhile, LF-NMR showed that the compact microstructure could help to hold more water and decrease water mobility. In addition, the surface Ca of myosin with NFB increased, and the distribution uniformity of Ca was improved after heating treatment.

Key words: nano fish bone; myosin; speciation; gel microstructure; calcium

中图分类号:

TS254.1

高霞，张梦玲，熊善柏，胡杨，尹涛，刘茹. 纳米鱼骨在肌球蛋白胶凝过程中钙赋存形态的变化及分布[J]. 食品科学, 2022, 43(18): 24-29.

GAO Xia, ZHANG Mengling, XIONG Shanbai, HU Yang, YIN Tao, LIU Ru. Speication Changes and Distribution of Calcium in Added Nano Fish Bone during Myosin Gelation[J]. FOOD SCIENCE, 2022, 43(18): 24-29.

[1]	舒晓燕周鑫侯大斌. 多元法分析高能电子束辐照对白芷挥发性成分的影响[J]. 食品科学, 0, (): 0-0.
[2]	桑雪李莹童瑶于双宋志远李双双赵前程. 海参硫酸多糖与肠道菌群的相互作用及其调节糖脂代谢的研究进展[J]. 食品科学, 0, (): 0-0.
[3]	翁丽萍张乐刘军波肖文斐汪前邹礼根. 不同养殖模式大黄鱼非标记定量差异蛋白组学研究[J]. 食品科学, 0, (): 0-0.
[4]	周昕仪游刚高可安董诗瑜马舒恬陈尚里刘小玲. 凉粉草多糖对鱼肌球蛋白理化性质和结构特征的影响[J]. 食品科学, 0, (): 0-0.
[5]	朱亚军叶韬鲁玉凤夏立志刘松昆卢曜昆姜绍通林琳陆剑锋. 三种亲水胶对磷酸化鱼糜/蟹肉混合凝胶品质的影响[J]. 食品科学, 0, (): 0-0.
[6]	陈德慰. 利用1H NMR研究小龙虾的特征性滋味组成[J]. 食品科学, 0, (): 0-0.
[7]	陈晗吴嘉鑫徐德峰孙力军秦小明范秀萍. 急冷与无水双重胁迫下南美白对虾存活及防御系统变化规律[J]. 食品科学, 0, (): 0-0.
[8]	孙乐常周典颖杜瀚翁凌缪松刘光明曹敏杰. 魔芋胶对南美白对虾肌原纤维蛋白凝胶特性的影响[J]. 食品科学, 0, (): 0-0.
[9]	孙乐常，周典颖，杜瀚，翁凌，缪松，刘光明，曹敏杰. 魔芋胶对南美白对虾肌原纤维蛋白凝胶特性的影响[J]. 食品科学, 2022, 43(12): 42-42.
[10]	肖婷，裘乐芸，王瑞艳，李男，邓泽元，郑溜丰. 甲鱼蛋α-葡萄糖苷酶抑制肽及其纳米运载体的体外胃肠消化特性[J]. 食品科学, 2022, 43(12): 114-118.
[11]	陈梅珍，陈旭，蔡茜茜，余璐涵，吴金鸿，张芳，黄丹，黄建联，汪少芸. 典型加工条件下鱼糜肌原纤维蛋白品质变化规律及调控方法研究进展[J]. 食品科学, 2022, 43(11): 204-213.
[12]	林恒宗梁志源秦小明. 基于GC-MS鉴别活体太平洋牡蛎不同流通阶段气味特征变化[J]. 食品科学, 0, (): 0-0.
[13]	曹敏杰. 源于皱纹盘鲍裙边胶原蛋白ACE抑制肽的制备[J]. 食品科学, 0, (): 0-0.
[14]	张鑫王吉胡静荣王莹来静周丽媛朱迎春. 基于Citespace和文献计量分析平台的鱼糜研究可视化分析[J]. 食品科学, 0, (): 0-0.
[15]	严浩王玉栋钟武庄洋杨宏. 外源蛋白对白鲢鱼糜肌原纤维蛋白结构及其结合特征腥味物质能力的影响 [J]. 食品科学, 0, (): 0-0.

纳米鱼骨在肌球蛋白胶凝过程中钙赋存形态的变化及分布

Speication Changes and Distribution of Calcium in Added Nano Fish Bone during Myosin Gelation

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