超高压处理对骨骼肌肌肉蛋白质的影响  

Effects of ultra high pressure treatment on skeletal muscle proteins

作　　者：斯琴其木格[1] 苏和 李金桩[1] 西海之理 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,呼和浩特010018 [2]内蒙古锡林浩特市农牧业局,锡林浩特026000 [3]日本国新澙大学农学部,新澙市950-2181

出　　处：《食品科技》2014年第1期156-161,共6页Food Science and Technology

基　　金：国家自然科学基金项目(20676058);内蒙古自然科学基金项目(2010MS1304)

摘　　要：食品超高压技术作为一种新兴的非热处理技术,具有杀菌保鲜,延长货架期,保持食品原有营养品质等优势已成为研究热点。本试验从牛骨骼肌中提取肌浆蛋白质、肌原纤维蛋白质和肌内结缔组织,对其分别进行0.1~400 MPa超高压处理。采用SDS-PAGE分析不同超高压处理对不同类型肌肉蛋白质的影响,并测取Mg2＋-ATP酶活性值。结果显示：随着压力的增加,肌浆蛋白质中多数蛋白条带逐渐变粗,200 MPa时出现分子量约35 ku蛋白条带,而33 ku的蛋白条带逐渐消失;肌原纤维蛋白质中多数蛋白条带变细,其中42、25 ku蛋白条带逐步消失;Mg2＋-ATP酶活性值呈下降趋势;随着压力的变化,肌内结缔组织其蛋白条带无明显变化。超高压处理对肌浆蛋白和肌原纤维蛋白有显著影响,而对肌内结缔组织无明显影响,推测这可能与蛋白质结构变化有关。Ultra-high pressure processing（UHP） had a lot of advantages, such as sterilization, refreshing, shelf life extension and holding the food nutritional characteristics, and turned into a research hot spot. Sarcoplasmic, myofibrils and intramuscular connective tissues were prepared from bovine skeletal muscle and exposed to pressures ranging from 0.1 to 400 MPa. Then, the changes of skeletal muscle proteins were analyzed by SDS-PAGE. Results showed that in sarcoplasmic as pressures increased to 200 MPa, 35 ku protein bands were appeared and the 33 ku protein bands were disappeared gradually with the enhanced of pressure. Meanwhile the changes of the rests turned into dark. When the pressure is improved, 42 ku and 25 ku protein bands progressively vanished in myofibril, and the others changed into light. The activity of Mg2＋-ATPase showed downward trend with the ascension of pressure yet. No significant differences of protein bands changes were observed in the intramuscular connective tissue after the pressures treatment. From the results, sarcoplasmic and myofibril proteins were affected by ultra-high pressure treatments significant, however the intramuscular connective tissue had no apparent influence, which must be related to protein structures changes.

关 键 词：超高压处理 肌浆蛋白质 肌原纤维蛋白质 肌内结缔组织 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]