温度对南美白对虾肌原纤维蛋白质性质的影响  

THE EFFECT OF TEMPERATURE ON THE MYOFIBRIL PROPERTIES OF PENAEUS VANNAMEI

作　　者：段蕊[1,2] 张俊杰[2] 林生沾 石曙慧 

机构地区：[1]江苏海洋生物重点建设实验室,江苏连云港222005 [2]淮海工学院海洋学院,江苏连云港222005

出　　处：《食品研究与开发》2008年第10期54-57,共4页Food Research and Development

基　　金：江苏省海洋生物重点建设实验室基金资助项目(2006HS016)

摘　　要：南美白对虾是当今世界养殖虾类产量最高的三大品种之一,因此研究虾的保鲜具有重要意义。以肌原纤维蛋白质的变化为依据,反映南美白对虾的鲜度和加工特性,考查不同温度对南美白对虾蛋白质性质的影响。结果表明在40℃时,肌原纤维Ca-ATPase的失活速度与溶解度下降速度接近,肌原纤维蛋白在较短的时间内发生变性;30℃时溶解度的下降比Ca-ATPase的失活速度快。在以上两个温度下,Ca-ATPase的失活速度均遵循一级反应定律;低温下(0℃,4℃)Ca-ATPase的变化与溶解度的变化差别不明显,表明肌原纤维蛋白质的变性速度明显减慢。Penaeus vannamei is one of the three major varieties with the top highest output of shrimp aquaculture. At present, the aquaculture fever of penaeus vannamei has set off around the world. So the study of shrimp preservation is of great significance. The study focused on the effect of temperature on the quality of myofibril. The property changes of myofibril can reflect the freshness and processing character of the shrimp. The denaturation of S-1 and rod was also reflected by Ca-ATPase activity and solubility respectively. The results showed the denaturation rate of Ca-ATPase was much faster in 40℃ than in 30℃,while the changes was not notable in 0℃ and 4℃.

关 键 词：南美白对虾 肌原纤维蛋白质 Ca—ATPase 溶解度 SDS—PAGE 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]