食品科学 ›› 2021, Vol. 42 ›› Issue (13): 87-93.doi: 10.7506/spkx1002-6630-20200623-314

• 食品工程 • 上一篇    下一篇

超高压对扇贝界面闭壳肌结构的影响

巩雪,常江,李丹婷,孙智慧   

  1. (1.哈尔滨商业大学轻工学院,黑龙江 哈尔滨 150028;2.哈尔滨商业大学教务处,黑龙江 哈尔滨 150028)
  • 出版日期:2021-07-15 发布日期:2021-07-27
  • 基金资助:
    “十三五”国家科技支撑计划项目(2016YFD0400301)

Effect of Ultrahigh Pressure on the Structure of Scallop Adductor Muscle

GONG Xue, CHANG Jiang, LI Danting, SUN Zhihui   

  1. (1. Light Industry College, Harbin University of Commerce, Harbin 150028, China; 2. Dean’s Office, Harbin University of Commerce, Harbin 150028, China)
  • Online:2021-07-15 Published:2021-07-27

摘要: 为研究超高压技术的脱壳效果及其对扇贝界面闭壳肌(贝壳与闭壳肌接触面以上2 mm厚度的闭壳肌段)结构的影响,首先测定经超高压处理后扇贝的脱壳率,再利用拉曼光谱和扫描电子显微镜分析超高压作用下扇贝界面闭壳肌结构变化的规律。结果发现,超高压作用对扇贝界面闭壳肌蛋白质的主链结构和侧链结构产生了较大的影响,尤其在200、300 MPa的压力下,扇贝界面闭壳肌拉曼光谱各位置的特征峰强度有所增大,但蛋白质变性程度并不非常明显;当压力大于200 MPa时,酪氨酸残基苯环上—OH的氧原子由氢键的供体逐渐转变为受体,I850 cm-1/I830 cm-1减小,色氨酸残基逐渐由包埋状态向极性环境中暴露,二硫键的构象被还原。综上,超高压技术对扇贝界面闭壳肌的结构产生了一定影响,实验结果能为扇贝乃至贝类产品的工业化生产提供参考。

关键词: 扇贝;超高压;界面闭壳肌;蛋白质结构

Abstract: We undertook this study in order to determine the shelling efficiency of scallops with ultrahigh pressure (UHP) and its impact on the structure of scallop adductor muscle (the 2 mm thick segment contacting with the shell) as studied by Raman spectroscopy and scanning electron microscopy (SEM). It was found that the main-chain structure and side-chain conformations of adductor muscle protein were greatly affected by UHP treatment. Notably, at 200 and 300 MPa, the intensity of the characteristic peaks of adductor muscle protein was increased, but the degree of protein denaturation was not very obvious. When the pressure was greater than 200 MPa, the oxygen atoms of the hydroxyl group on the benzene ring of tyrosine residues were gradually transformed from a hydrogen bond donor to a hydrogen bond acceptor, I850 cm-1/I830 cm-1 ratio was decreased, the buried tryptophan residues were gradually exposed to a polar environment, and the conformation of the disulfide bond was reduced. In conclusion, UHP can impact on the structure of scallop adductor muscle, which will provide a theoretical basis and technical support for the industrial production of scallop products and even other shellfish products.

Key words: scallop; ultrahigh pressure; interfacial adductor muscle; protein structure

中图分类号: