草鱼肌肉蛋白质在冷藏过程中的变化  

Changes in Proteins during Chill Storage of Grass Carp Muscle

作　　者：李强[1] 刘永乐[1] 王发祥[1] 王满生[1] 俞健[1] 李向红[1] 王建辉[1] 

机构地区：[1]长沙理工大学食品与生物工程系,湖南长沙410014

出　　处：《食品科学》2013年第3期55-58,共4页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD31B08);湖南省科技重大专项(2010FJ1007);国家自然科学基金项目(31201427;31101214);湖南省自然科学基金项目(12JJ6028)

摘　　要：分析冷藏过程中草鱼肌肉不同溶解性蛋白含量和不同结构蛋白含量的变化,并利用SDS-PAGE方法考察肌肉总蛋白的降解情况。结果表明:冷藏过程中,不同溶解性的蛋白质变化趋势不同,冷藏第4天后水溶性蛋白含量开始显著增加,酸溶液、碱溶性蛋白含量开始减少,盐溶性蛋白含量则先小幅增加至第8天开始下降;3种不同结构蛋白质的含量也均有所下降,其中肌原纤维蛋白自第4天开始显著降低,而肌浆蛋白和和肌基质蛋白则相对稳定,含量降低幅度较小。此外,冷藏过程中肌肉总蛋白质也在不断降解,至第6～8天降解加速,肌球蛋白重链等大分子质量蛋白质完全消失。In this study, we examined changes in the contents of proteins with different solubility and structure in grass carp muscle during chill storage, and investigate degradation profdes of total muscle proteins using SDS-PAGE. The results showed that water-soluble, salt-soluble, acid-soluble and alkali-soluble proteins showed significantly different changing trends during chill storage. On the fourth day, water-soluble protein content began to considerably decline, and the contents of acid-soluble and alkali-soluble proteins also revealed a downward trend, while salt-soluble protein content slightly increased until the eighth day and then began to descend. Three proteins with different structures also showed a decreasing trend; myofibrillar protein content began to dramatically decrease on the fourth day, but the contents of myosinogen and myostromin slightly decreased but remained relatively stable. Moreover, observed continuous degradation of total muscle proteins was accelerated on day 6--8 macromolecular proteins like myosin heavy chains disappeared completely.

关 键 词：草鱼 冷藏 蛋白质 肌肉 降解 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]