腌制对鹅肉肌动球蛋白二级结构的影响  

Effects of Salting on Actomyosin Secondary Structure of Goose Muscle

作　　者：章银良[1,2] 蔡亚玲 庞丹洋[1,2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]食品生产与安全河南省协同创新中心,郑州450001

出　　处：《食品工业》2018年第1期3-7,共5页The Food Industry

基　　金："食品生产与安全河南省协同创新中心"研究生创新基金(FCICY201609)

摘　　要：采用傅里叶红外光谱和荧光光度法考察腌制对鹅肉肌动球蛋白二级结构的影响。研究结果表明,腌制时间和食盐浓度对鹅肉中肌动球蛋白的表面疏水性和二级结构的影响比较大。随着食盐浓度增大和腌制时间的延长,鹅肉的pH逐渐的降低。在腌制时间4 h和腌制液浓度为5%时,蛋白质的表面疏水性最大,说明鹅肉中的蛋白质由开始的变性转变为结构的破坏并逐步降解,蛋白质的结构最不稳定,从而导致鹅肉质量持续下降。The purpose was to study the effect on the two level structure ot actomyosm goose oy using rouner transform infrared spectroscopy and fluorescence spectrophotornetric. The results indicated that pickle time and brine concentration could have great influence of goose actomysin surface hydrophobicity and secondary structure. With the brine concentration increase and the pickle time extend, the pH of goose meat was gradually reduce. When the curing time was 4 h and concentration of salt was 5%, protein surface hydrophobicity was the biggest, goose protein in the transformation from the beginning of the degeneration of structural damage and degradation gradually and the structure was the great unstable, which led to a sustained decline in goose meat quality.

关 键 词：傅里叶红外光谱 鹅肉 肌动球蛋白 二级结构 腌制 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]