加热与超高压对缢蛏蛋白质变性及酶解的影响  

The Effects of Heating and Ultra-high Pressure Processing on Protein Denaturation and Enzymatic Hydrolysis of Sinonovacula Constricta Lamarck

作　　者：卢婷[1,2] 刘金福[2] 刘伟[1] 李有起 

机构地区：[1]郑州大学生物工程系,河南郑州450001 [2]天津农学院食品科学系,天津300384 [3]天津市食品研究所有限公司,天津301609

出　　处：《食品研究与开发》2013年第1期8-12,共5页Food Research and Development

基　　金：天然贝类特配营养强化剂加工关键技术研究(ysk2011-31)

摘　　要：通过差示扫描量热仪(DSC)扫描图谱及核磁共振成像持水性分析,比较100℃加热、500 MPa超高压与未处理生鲜缢蛏的蛋白质变性程度。分别使用枯草杆菌中性蛋白酶、木瓜蛋白酶、胰蛋白酶、胃蛋白酶对缢蛏肉匀浆进行酶解实验,探讨加热和超高压处理对水解率的影响。实验表明:加热更容易使缢蛏蛋白质脱水、变性,超高压处理可以使蛋白质适度变性并维持较高的含水量。对酶解而言,缢蛏蛋白变性程度越大,其水解度越低,生鲜缢蛏原料更容易被蛋白酶水解。Sinonovacula constricta lamarck was treated by heating at 100 ~C for 5 min and high pressure processing at 500 MPa, respectively, then compared the protein denaturation degree with the fresh through the scan map of the differential scanning calorimetric apparatus （DSC） and the water capacity by Magnatic Resonance Imaging （MRI）.The homogenate of Sinonovacula constricta lamarck was hydrolyzed bacillus protease, papain, trypsin, and pepsin, respectively. And we studied the influence of heating and hight pressure on the hydrolysis rate. The result showed that heating made its easier to let the protein dehydrated and denatured, while high pressure processing could make proper denaturalization of protein and maintain a higher content. To enzymatic hydrolysis, the greater of the degree of the protein, the lower for the hydrolysis, so the fresh was hydrolysised by protease easier.

关 键 词：缢蛏 超高压 蛋白质变性 酶解 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]