纳米鱼骨增强鱼肉肌动球蛋白凝胶强度的机制研究  

Mechanism on Nano Fish Bone Improving Gel Strength of Fish Atomyosin

作　　者：尹涛[1] 刘庆[1] 熊善柏[1] 刘茹[1] 尤娟[1] 胡杨[1] 

机构地区：[1]华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉),湖北武汉430070

出　　处：《食品科学技术学报》2017年第1期28-34,共7页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(31601501);现代农业产业技术体系专项基金资助项目(CARS-46-23)

摘　　要：比较研究了添加CaCl_2、纳米鱼骨(NFB)、纳米羟基磷灰石(HAP)和纳米羟基磷灰石+胶原蛋白(HAP+CLG)对白鲢肌动球蛋白胶凝特性的影响,以探究NFB增强鱼肉蛋白凝胶强度的影响机制。NFB和CaCl_2组钙离子浓度相同,NFB和HAP粒径相同。NFB组肌动球蛋白凝胶的破断力与CaCl_2组无显著性差异(p>0.05),但是显著高于HAP组和HAP+CLG组(p<0.05)。5组肌动球蛋白凝胶的表面疏水性、总巯基含量和微观结构无显著性差异(p>0.05)。在SDS-PAGE图谱中,对照组的肌球蛋白重链二聚体(MHC_2)条带不显著,HAP和HAP+CLG组的MHC_2条带较显著,CaCl_2组和NFB组MHC_2条带的强度显著高于HAP组和HAP+CLG组。结果表明,纳米鱼骨增强肌动球蛋白凝胶强度的主要机制是通过激活内源性TGase,促进肌球蛋白重链共价交联形成二聚体。In order to explore the mechanism on nano fish bone （NFB） improving gel strength of fish pro-tein ,effects of CaO2 , NFB, nano hydroxyapatite （ HAP） and nano hydroxyapatite and collagen （ HAP and CLG） on the gelation properties of silver carp actomyosin were comparatively investigated in this study. Calcium ion concentration was the same between the CaCL and NFB groups. And the particle sizes of the NFB and HAP were the same. Breaking force of the NFB actomyosin gel was the same as that of the CaO2 group （p 〉0. 05） , and significantly higher than that of HAP and HAP and CLG groups. Hydro- phobicity, total sulfydryl group sulfydry group, and microstructure were not significantly different among the five group of actomyosin gels （p 〉0. 05）. The SDS-PAGE gel results showed that gel of myosin heave chain dimer （ MHC2） was not visible and the gels of HAP and HAP and CLG groups had a higher intensi-ty. Meanwhile, the CaO2 and NFB groups had the higher intensity gels. The results indicated that NFB increased the gel strength of actomyosin gel by the means of activating endogenous TGase, which cata-lyzed the formation of MHC2.

关 键 词：白鲢 肌球蛋白 纳米鱼骨 TGASE 共价交联 扫描电镜 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS254.9[轻工技术与工程—食品科学与工程]