超高压结合热处理对肌球蛋白凝胶特性及蛋白二级结构的影响  

Combined Effect of Ultra High Pressure and Heating on Gel Properties and Secondary Structure of Myosin

作　　者：曹莹莹[1,2] 张亮[2] 王鹏[1] 周光宏[1] 徐幸莲[1] 

机构地区：[1]南京农业大学国家肉品质量安全控制工程技术研究中心,教育部肉品加工与质量控制重点实验室,江苏南京210095 [2]黄山学院,安徽黄山245041

出　　处：《肉类研究》2013年第1期1-7,共7页Meat Research

基　　金：国家自然科学基金项目(31171707);国家公益性行业(农业)科研专项(200903012)

摘　　要：肌球蛋白溶液先经100～600MPa压力预处理10min,处理温度20℃,后加热制备凝胶,以未超高压处理组为对照组,测定凝胶质构和保水性,采用傅里叶红外光谱法测定肌球蛋白二级结构变化,然后通过相关系数矩阵法研究肌球蛋白7种质构特性、保水性与各二级结构含量的关系。结果表明:不同超高压处理对肌球蛋白凝胶硬度的影响不显著,对凝胶保水性影响显著,随着压力升高,凝胶保水性逐渐下降。与对照组相比,100、200MPa处理的凝胶保水性无显著差异;与对照组相比,300MPa以上处理的凝胶保水性显著减少。超高压致使肌球蛋白分子结构展开,使蛋白质β-折叠等有序结构减少而β-转角等无序结构增加。从相关性分析结果得出,凝胶的黏附性、弹性、保水性与各二级结构之间存在显著的相关性。For the preparation of heat-induced myosin gels, myosin solution was subjected to ultra high pressure （UHP） pretreatment at 100-600 MPa and 20℃ before heat treatment. Heat-induced myosin gels with and without UHP pretreatment were determined for texture properties and water-holding capacity. Fourier transform infrared spectroscopy was used to examine secondary structure changes of myosin. In addition, the relationships of secondary structure contents with 7 texture parameters and water-holding capacity was analyzed using a correlation coefficient matrix. The results obtained demonstrated that UHP pressure did not significantly influence the hardness of myosin gels but had a significant negative correlation with the water-holding capacity. UHP treatments at 100 MPa and 200 MPa did not cause significant differences in the water-holding capacity of myosin gels in comparison with control groups, although UHP treatments at a pressure level higher than 300 MPa resulted in a significant reduction in the water-holding capacity of myosin gels. The molecular structure of myosin was unfolded after UHP treatment, causing a decrease in the amount of ordered structures such as β-sheet and an increase in the amount of unordered structures such as β-turn. Heat-induced myosin gels showed a significant correlation of secondary structure contents with adhesiveness, springiness and water-holding capacity.

关 键 词：超高压 肌球蛋白 凝胶 傅里叶红外光谱 蛋白质结构 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]