高压处理对牛骨骼肌原肌球蛋白结构的影响  

Effect of high pressure treatment on the structure of bovine skeletal muscle tropomyosin

作　　者：乌云娜[1] 莎丽娜[1] 格日勒图[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2012年第3期52-55,59,共5页Science and Technology of Food Industry

基　　金：国家自然基金项目(20676058)

摘　　要：从牛骨骼肌中提取原肌球蛋白,施行0.1～400MPa的高压处理,解压后测定原肌球蛋白荧光光谱、光谱质量中心、芳香族表面疏水性、脂肪族表面疏水性、表面巯基含量的变化来探讨压力对原肌球蛋白结构的变化。荧光光谱强度及光谱质量中心与对照组(0.1MPa)相比,随着压力的增加有逐渐下降趋势,最大荧光波长发生蓝移。100MPa时芳香族、脂肪族表面疏水基团显示出最低荧光强度值,压力继续升高时又逐渐上升。表面巯基含量在100MPa时大幅增长,随着压力的增加有缓慢的增长趋势。从此结果可推测压力引起原肌球蛋白的结构变化,而这些变化可能是一定程度的可逆性变化。Tropomyosin was prepared from bovine skeletal muscle and then exposed to high pressures ranging from 0.1 to 400MPa.The pressure-induced structural change of tropomyosin was explored in terms of fluorescence spectrum,center of spectral mass,the surface aromatic and aliphatic hydrophobicity,and the amount of surface sulfhydryl group after releasing pressure.The fluorescence intensity and the center of spectra mass were decreased gradually with increase of pressure compared with the control（0.1MPa）,and the fluorescence spectrum of tropomyosin exhibited a blue shift due to exposure to higher pressure.The amounts of surface aromatic and aliphatic hydrophobicity were reached its minimum value exposed to pressure of 100MPa and then increased gradually with the pressure increase.The amount of surface sulfhydryl group was increased greatly exposed to pressure of 100MPa and then increased gradually with the increase of pressure.Therefore,high pressure induced the structural change of tropomyosin which might be reversible.

关 键 词：高压处理 原肌球蛋白 光谱质量中心 表面疏水性 巯基 

分 类 号：TS201.21[轻工技术与工程—食品科学]