高密度CO2处理过程中虾肌球蛋白溶液浊度和溶解度的变化  

Change in Turbidity and Solubility of Myosin Solution from Litopenaeus vannamei Treated by Dense Phase Carbon Dioxide

作　　者：刘书成 陈亚励 郭明慧 吉宏武 高静 李承勇 毛伟杰 LIU Shucheng;CHEN Yali;GUO Minghui;JI Hongwu;GAO Jing;LI Chengyong;MAO Wei(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Zhanjiang 524088, China;Guangdong Provincial Seafood Engineering Technology Research Center,Zhanjiang 524088, China;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,Zhanjiang 524088, China)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研发中心,水产品深加工广东普通高校重点实验室,广东湛江524088

出　　处：《食品科学》2017年第19期42-48,共7页Food Science

基　　金：国家自然科学基金面上项目(31371801);国家现代农业(虾)产业技术体系建设专项(CARS-47);广东海洋大学创新强校工程重大科研项目(GDOU2017052603);广东省科技计划项目(2015A020209158)

摘　　要：高密度CO2(dense phase carbon dioxide,DPCD)是一种非常有前景的非热食品加工技术,它能诱导蛋白质发生变性并进行自组装形成凝胶。为了探讨DPCD诱导蛋白质自组装形成凝胶的机制,以凡纳滨对虾肌球蛋白为研究对象,研究了DPCD处理压力、温度和时间对肌球蛋白溶液浊度和溶解度的影响。结果表明:低压(小于10 MPa)、低温(25℃)和短时间(5 min)的DPCD处理即可使虾肌球蛋白溶液的浊度显著增加(P<0.05),溶解度显著下降(P<0.05);之后随处理压强和温度的升高及时间的延长,肌球蛋白溶液的浊度和溶解度变化较小;从溶液浊度和溶解度的角度考虑,利用DPCD诱导肌球蛋白形成凝胶的条件,选择压强大于10 MPa且温度大于40℃左右处理20 min以上的条件是比较合适的。研究结果为阐明DPCD诱导蛋白质形成凝胶的机制提供了基础数据。Dense phase carbon dioxide(DPCD)is a promising non-thermal food processing technology,which can induce protein denaturation and self-assembly to form gel.In order to clarify the mechanism of myosin gelation induced by DPCD,the effects of pressure,temperature and treatment time on the turbidity and solubility of Litopenaeus vannamei myosin solution were explored.The results showed that DPCD treatment at pressure below10MPa and25℃for5min could increase the turbidity of myosin solution and decrease the solubility of myosin significantly(P<0.05),but the two parameters were little changed with the increase in pressure,temperature or treatment time.Considering turbidity and solubility,DPCD treatment for over20min at pressures above10MPa and temperatures above40℃was suitable to induce myosin gelation.These results provide basic data for clarifying the mechanism of DPCD-induced myosin gelation.

关 键 词：高密度CO2 溶解度 浊度 肌球蛋白 凡纳滨对虾 

分 类 号：T254.4[一般工业技术]