鱼肉蛋白质凝胶结构的保水机制研究  

Research on the Water Retention Mechanism of Fish-meat Gel

作　　者：骆卢佳 陈凌[1] 小川广男 

机构地区：[1]嘉兴职业技术学院农业与环境分院,浙江嘉兴314036 [2]东京海洋大学食品科学与技术学院

出　　处：《食品研究与开发》2015年第24期34-38,共5页Food Research and Development

摘　　要：研究肌动球蛋白和肌球蛋白凝胶的结构以阐明鱼肉凝胶网状结构的保水机制。随着水分含量的增加,不管何种盐浓度条件下,在肌动球蛋白及肌球蛋白凝胶中,架桥点间平均分子量有所增加,相关长也呈现增加的趋势。当水分含量继续增加时,凝胶中的相关长开始减小。从扫描电子显微镜的结果中也可以看到类似的现象。此结果表明,在特定的水分含量中,不仅仅是构成凝胶结构的蛋白质分子链在伸长,同时预示着蛋白质分子链也有所开裂。To elucidate the structure of the network from the water retention mechanism of fish-meat gel, the gel structures of actomyosin（AM）and myosin（M）were investigated. In the AM and M gels, when the moisture content increased, the molecular weight between the cross-linking points（Me）and the correlation length also increased, regardless of the salt concentration. When the moisture content continued to increase, the correlation length of gels began to decrease. From the micrographs of gels could be seen the similar phenomenon. This result suggested that in a certain moisture content, the size of the network was enlarged and the network chains were also cleaved.

关 键 词：肌原纤维蛋白质 架桥 分子量 相关长 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]