复合鱼肉肌原纤维蛋白加热过程中理化特性变化的研究  

Study on the physicochemical properties of blended fish myofibrillar protein during heat treatment

作　　者：刘蕾[1] 王航[1] 罗永康[1] 宋永令[1] 沈慧星[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业大学理学院,北京100083

出　　处：《淡水渔业》2012年第3期88-91,共4页Freshwater Fisheries

基　　金：现代农业产业技术体系建设专项资金(nycytx-49);国家自然科学基金(30871946)

摘　　要：考察了鲢(Hypophthalmichthys molitrix)、小黄鱼(Pseudosciaena polyactis)及其以质量比1∶1复合的肌原纤维蛋白的浊度、Ca2+-ATPase活性和巯基含量在加热过程中的变化规律。结果显示:随着加热温度的升高,三种蛋白溶液的浊度呈S型曲线增加。复合肌原纤维蛋白的增加模式与小黄鱼肌原纤维蛋白的增加模式相似,不同于鲢肌原纤维蛋白的增加模式。鲢肌原纤维蛋白和小黄鱼肌原纤维蛋白的Ca2+-ATPase活性随温度的升高逐渐下降。复合肌原纤维蛋白的Ca2+-ATPase活性在20～35℃略有上升,而后剧烈下降,55℃时活性完全丧失。复合肌原纤维蛋白的总巯基含量随着加热温度的升高呈下降趋势。当温度在30～60℃时下降缓慢,高于65℃时剧烈下降。The study investigated the physiochemical properties of myofibrillar protein from silver carp,yellow croaker and blended myofibrillar protein composed by 50% silver carp protein and 50% yellow croaker protein during heat treatment.As the temperature rose,turbidity of three kinds protein solution increased by S-shape curve.The curve of blended myofibrillar protein is similar to yellow croaker' s,but is different from the silver carp' s.As the temperature rose,Ca2+-ATPase activity of the myofibrillar protein from silver carp and yellow croaker gradually decreased.However,Ca2+-ATPase activity of blended myofibrillar protein decreased gradually with a slight increase from 20 ℃ to 35 ℃ and reduced to blank at 55 ℃.Total sulfhydryl group of blended myofibrillar protein began to decrease at 30 ℃ and distinctively dropped when the temperature is higher than 65 ℃.

关 键 词：鲢(Hypophthalmichthys molitrix) 小黄鱼(Pseudosciaena polyactis) 肌原纤维蛋白 热变性 理化特性 

分 类 号：S986[农业科学—捕捞与储运] TS254.1[农业科学—水产科学]