青鱼和鲢鱼肌球蛋白热诱导凝胶特性的比较  

Comparison of the Properties of Heat-induced Gel of Black Carp and Silver Carp Myosin

作　　者：高宇[1] 毕保良[1] 贾丹[1] 胡青 王晓雯[1] GAO Yu;BI Baoliang;JIA Dan;HU Qing;WANG Xiaowen(College of Animal Science and Technology,Yunnan Agricultural University,Key Laboratory of Plateau Fishery Resources Conservation and Sustainable Utilization of Yunnan Province,Kunming 650201,China)

机构地区：[1]云南农业大学动物科学技术学院,云南省教育厅高原渔业资源保护与可持续利用重点实验室,云南昆明650201

出　　处：《食品工业科技》2021年第3期1-5,12,共6页Science and Technology of Food Industry

基　　金：国家自然科学青年科学基金项目(31701632);云南农业联合青年项目2017FG001(-073)。

摘　　要：以青鱼(Mylopharyngodon piceus)和鲢鱼(Hypophthalmichthys molitrix)为研究对象,通过测定肌球蛋白在热诱导凝胶形成过程中的二级结构、表面疏水性(S0-ANS)、二硫键、平均粒径(dz)和动态流变学的变化,旨在揭示两者凝胶特性形成的差异。结果表明:在热诱导凝胶形成过程中,青鱼肌球蛋白变性展开程度高于鲢鱼肌球蛋白,暴露更多的疏水性氨基酸残基,从而形成的疏水性相互作用高于鲢鱼,使得青鱼肌球蛋白在热诱导凝胶形成过程中的d z约为鲢鱼肌球蛋白的2倍,G′高于鲢鱼。研究结果说明,青鱼肌球蛋白的热诱导凝胶形成能力高于鲢鱼,且二者肌球蛋白分子α-螺旋向β-折叠或β-转角转变有利于肌球蛋白的热凝胶作用。The objective of this work was to investigate the difference of heat-induced gel properties between black carp(Mylopharyngodon piceus)and silver carp(Hypophthalmichthys molitrix).The secondary structure,surface hydrophobicity(S0-ANS),disulfide bonds,average particle size(dz)and dynamic rheology of myosin during heat-induced gel formation were also studied.The results showed that denaturation degree of black carp myosin was higher than that of silver carp during the heat-induced gel formation,indicating more hydrophobic amino acid residues were exposed to form a higher hydrophobic interaction in black carp myosin.Therefore,the d z of black carp myosin was about twice that of silver carp,and G′was higher than silver carp.The results showed that the myosin of black carp had a higher heat-induced gel forming ability than silver carp.The transformation ofα-helix toβ-fold orβ-turn angle were conducive to the gelation of myosin.

关 键 词：青鱼 鲢鱼 肌球蛋白 热诱导凝胶 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]