超声处理对鲢鱼鱼肉蛋白结构的影响  

Effect of Ultrasonic Treatment on Protein Structures of Silver Carp

作　　者：胡爱军[1] 卢秀丽[1] 郑捷[1] 田方园[1] 李洪艳[1] 陈琼希[1] 王思思[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2012年第8期894-897,共4页Modern Food Science and Technology

基　　金：国家自然科学基金面上项目(31071608);福建省科技计划项目(2010N3026);天津东丽区科技创新专项基金项目(2010312);天津科技大学科学研究基金资助项目(20110104)

摘　　要：本论文以鲢鱼为原料,研究了超声处理对鲢鱼鱼肉蛋白结构的影响。结果表明:超声作用15 min,表面疏水性(H0)随超声功率(160W^320W)的提高先增大后减小,功率280W时达到最大,为对照组的4.34倍。超声处理后,鱼肉蛋白的表面-SH含量均低于对照组,且随超声功率的增大,表面-SH含量先升高后降低,在240W时达到最高;160W超声作用后,鱼肉蛋白的表面疏水性和表面-SH含量均随超声作用时间(5 min^25min)的延长而增大。此外,红外分析表明,超声处理后的鱼肉蛋白的α-螺旋和β-转角的含量分别下降了54.5%和21.9%;β-折叠结构含量略有上升;而无规则卷曲结构含量上升了8.2倍。This work used silver carp as raw material and mainly studied on ultrasonic treatment effects on structural properties of silver carp protein. The results indicated that the hydrophobicity （HO） of silver carp protein increased firstly and then decreased with the rise of ultrasonic power when fish protein was treated for 15min with ultrasonic （160 W-320 W）. The highest HO value was 4.34 times higher than that of the control when the power reached 280 W. The amount of surface -SH treated with ultrasonic was less than that of untreated samples. The amount of surface -SH increased to the maximum at 240 W and then decreased. When fish protein was treated with 160 W ultrasonic for 5 min-25min, its H0 value and amount of surface -SH increased gradually. In addition, IR analysis showed that the content of α-helix and β-turn in fish protein decreased by 54.5% and 21.9%, respectively, while the amount of β-sheet did not rise obviously and free curl increased in the ultrasonic group by 8.2 times.

关 键 词：超声 鲢鱼鱼肉蛋白:结构 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]