不同频率超声对鲢鱼肌原纤维蛋白结构的影响  

Effect of Different Frequency Ultrasonic Treatments on the Structures of Silver Carp Myofibrillar Protein

作　　者：胡爱军[1,2] 卢秀丽[1] 郑捷[1] 田方圆[1] 孙本进[1] 王云[1] 廖少华 

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 [2]天津龙威粮油工业有限公司,天津300457

出　　处：《现代食品科技》2014年第3期23-27,共5页Modern Food Science and Technology

基　　金：国家自然科学基金面上项目(31071608);中国博士后科学基金面上资助项目(2013M540211);天津科技大学科学研究基金资助项目(20110104);天津东丽区科技创新专项基金项目(2010312)

摘　　要：以鲢鱼为原料,采用单频、双频和三频超声分别处理鲢鱼肌原纤维蛋白,研究不同频率超声处理对肌原纤维蛋白表面疏水性和表面巯基含量的影响。结果表明:经不同超声处理后,随着超声时间的延长,肌原纤维蛋白的表面疏水性和表面巯基含量均呈现先增大后减小的趋势。单频和三频超声在分别处理肌原纤维蛋白15 min和10 min后,其表面疏水性和表面巯基含量达到最高值。与未超声处理蛋白的表面疏水性相比,80 kHz超声处理15 min后的蛋白表面疏水性提高了56.88%,三频超声处理10 min的蛋白表面疏水性提高了65.34%。与未超声处理蛋白的表面巯基含量相比,80 kHz超声处理15 min后的蛋白表面巯基含量提高了11.19%,三频超声处理10 min的蛋白表面巯基含量提高了13.32%。双频超声对蛋白表面疏水性和表面巯基的影响作用介于单频和三频超声处理的之间。Silver carp was treated by using single frequency ultrasound, dual-frequency ultrasound and tri-frequency ultrasound respectively, and the surface hydrophobicity and surface sulfydryl amount of silver carp myofibrillar protein were studied. The results indicated that surface hydrophobicity and surface sulfydryl amount increased firstly and then decreased as ultrasonic time extended. The surface hydrophobicity and surface sulfydryl amount increased to the maximum when the protein was treated with single frequency ultrasound and tri-frequency ultrasound respectively for 15 min and 10 min. The surface hydrophobicity of the protein treated with 80 kHz ultrasonic for 15 min and lri-frequency ultrasound increased by 56.88% and 65.34% individually compared to protein without ultrasound treatment, Meanwhile, surface sulfydryl amount increased by 11.19% and 13.32%, respectively. The effect of dual-frequency ultrasound on the surface hydrophobicity and surface sulfydryl amount was higher than the effect of single ultrasound but lower than that of the tri-frequency.

关 键 词：超声处理 鲢鱼 肌原纤维蛋白 结构 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]