猪PSE肉和正常肉与淡水鱼MfATPase热稳定性的比较研究

食品科学 ›› 2004, Vol. 25 ›› Issue (7): 63-66.

猪PSE肉和正常肉与淡水鱼MfATPase热稳定性的比较研究

金再宿, 丁玉庭

浙江工业大学生物与环境工程学院

出版日期:2004-07-15 发布日期:2011-10-24

Comparison of Myofibrillar ATPase Thermostability in PSE-Pork and Normal Pork with Freshwater Fish Muscle

JIN Zai-Su, DING Yu-Ting

College of Biology and Environment Engineering,Zhejiang University of Technology

Online:2004-07-15 Published:2011-10-24

摘要/Abstract

摘要： 本文对猪PSE肉和正常肉与淡水鱼MfATPase热稳定性进行比较研究。通过肌原纤维悬浊液分别于35℃保温不同时间和不同温度保温30min的Ca2+-ATPase活性测定,结果表明:肌原纤维Ca2+-ATPase活性随盐浓度增加而酶活性减少;盐浓度相同时,Mg2+-ATPase>Ca2+-ATPase。鱼肉肌原纤维的Ca2+、Mg2+-ATPase比活性较猪肉高,正常肉的MfATPase活性比PSE肉高。MfCa2+-ATPase活性随保温时间、保温温度的增加而减少,但温度对肌原纤维Ca2+-ATPase活性影响比时间对其的影响更显著,在45℃时,鱼类的MfCa2+-ATPase一级失活常数KD比猪要大得多,鲢鱼的肌原纤维蛋白质对热最敏感即最易变性,猪正常肉的热稳定性最好,由此可作为特征参数并用于肌肉种类的鉴别。

关键词: 猪正常肉, PSE肉, 淡水鱼肉, MfATPase, 热稳定性

Abstract: The objective of this study was the comparison of thermo-stability of myofibrillar ATPase in PSE- Pork and normalpork with freshwater fish muscle. When the myofibril suspending solution was stored at 35℃ for various times and at differenttemperatures for 30 minutes, the Ca2+-ATPase activity was studied. The results indicated: with the increasing of salinity ,themyofibrillar Ca2+-ATPase decreased, but when in the same salinity, Mg2+-ATPase>Ca2+-ATPase. With the increase of incubationtime and temperature, the myofibrillar Ca2+-ATPase activity decreased. However, the effect of temperature on myofibrillar Ca2+-ATPase activity was more apparent than incubation time. At 45℃, the first order rate constants(KD) of myofibrillar Ca2+-ATPaseof cold blooded animal (fish)was larger than warm blooded animal (pork). The thermo-denaturation of silver carp myofibrillarprotein was the worst while, thermo-stability of the normal pork was the best. So the myofibrillar ATPase could be used as acharacteristic parameter to distinguish the muscle species.

Key words: PSE, pork, freshwater fish, MfATPase, thermostability

金再宿, 丁玉庭. 猪PSE肉和正常肉与淡水鱼MfATPase热稳定性的比较研究[J]. 食品科学, 2004, 25(7): 63-66.

JIN Zai-Su, DING Yu-Ting. Comparison of Myofibrillar ATPase Thermostability in PSE-Pork and Normal Pork with Freshwater Fish Muscle[J]. FOOD SCIENCE, 2004, 25(7): 63-66.

[1]	周萍，郑洁. 花色苷改性及应用研究进展[J]. 食品科学, 2021, 42(3): 346-354.
[2]	李钰景，孙丽平，庄永亮. 红毛丹果皮中老鹳草素的分离纯化及其热稳定性[J]. 食品科学, 2021, 42(15): 44-49.
[3]	程宏桢，蔡志鹏，王静，徐明生，沈勇根，卢剑青，刘馥源，李晓明. 低酰基和高酰基结冷胶对模型饮料中百香果皮花色苷热稳定性的影响[J]. 食品科学, 2020, 41(8): 69-76.
[4]	卢海强，谷新晰，袁巧敏，谈苏慧，田洪涛. 嗜热甘露聚糖酶manBK基因密码子优化表达及在魔芋聚糖降解中的应用[J]. 食品科学, 2020, 41(18): 113-119.
[5]	许蓉，郑淋，赵谋明. 温度和pH值对鸡胸软骨II型胶原蛋白的结构、黏度和热稳定性的影响[J]. 食品科学, 2020, 41(14): 66-71.
[6]	邢永娜，冯进，李春阳. 姜黄素与白首乌蛋白以及大豆分离蛋白相互作用的比较[J]. 食品科学, 2020, 41(10): 53-60.
[7]	曹文慧，徐丽娜，李彤，张华江，迟玉杰，刘媛媛，姜雪寒. 辛烯基琥珀酸酐复合超声改性提高鸡蛋全蛋液热稳定性[J]. 食品科学, 2019, 40(7): 135-143.
[8]	田万帆，刘骥，赵燕英，唐俊妮. 金黄色葡萄球菌新型肠毒素SEK原核表达、纯化及溶液构象分析[J]. 食品科学, 2019, 40(4): 138-145.
[9]	徐叶琼，翁武银,. 热处理温度对明胶-魔芋粉复合膜性质的影响[J]. 食品科学, 2019, 40(3): 202-207.
[10]	侯洁，蒋玥凤，熊科，杨然，李秀婷,. N末端改造提高GH11家族木聚糖酶热稳定性的研究进展[J]. 食品科学, 2019, 40(3): 293-299.
[11]	杜洪振，陈倩，杨振，孙钦秀，孔保华. 预热处理大豆蛋白对鲤鱼肌原纤维蛋白凝胶和流变学特性的影响[J]. 食品科学, 2019, 40(12): 55-61.
[12]	刘诗梦，韩彩静，高云娜，赵兰，卢红妍，闵伟红. 蛋氨酸特异性合成途径关键酶——高丝氨酸O-酰基转移酶的研究进展[J]. 食品科学, 2019, 40(11): 261-267.
[13]	程述震，王晓拓，张洁，解新方，王志东. 电子束剂量率对牛肉蛋白结构和理化性质的影响[J]. 食品科学, 2018, 39(3): 150-156.
[14]	邹烨，蔡盼盼，王立，王道营，周涛，徐为民. 超声辅助酶法提取中华鳖裙边胶原蛋白及其热稳定性能[J]. 食品科学, 2018, 39(2): 254-259.
[15]	周绪霞，陈婷，吕飞，顾赛麒，刘建华，丁玉庭. 茶多酚改性对蛋清蛋白凝胶特性的影响及机理[J]. 食品科学, 2018, 39(16): 13-18.