超声波对不同盐浓度下肌原纤维蛋白溶解性的影响  

Effect of ultrasound treatment on the solubility of myofibrillar protein under different salt concentrations

作　　者：赵颖颖 李三影 田金凤 扶磊 贾丰鲜 李可 吴丽丽 白艳红 ZHAO Yingying;LI Sanying;TIAN Jinfeng;FU Lei;JIA Fengxian;LI Ke;WU Lili;BAI Yanhong(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]河南省冷链食品质量安全控制重点实验室,河南郑州450001

出　　处：《食品与发酵工业》2021年第7期197-202,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32072243,31601492);河南省青年托举人才工程项目(2020HYTP030);郑州轻工业大学大学生创新实验项目(2020168)。

摘　　要：应用超声波处理(频率20 kHz,功率450 W,超声波强度30 W/cm^(2),时间0、3、6和9 min)不同NaCl浓度(0.2、0.4、0.6 mol/L)下鸡胸肉肌原纤维蛋白(myofibrillar protein,MP),分析MP的溶解度、浊度、粒径、电位及二级结构,研究超声波处理对MP溶解特性的影响。结果显示:随着超声波处理时间的增加,不同NaCl浓度下的MP溶解度显著上升(P<0.05),电位绝对值显著增大(P<0.05),而浊度和粒径显著下降(P<0.05);超声波处理能够促进二级结构由螺旋向折叠等转化,有助于MP溶解性的增加。结果表明,超声波处理破坏MP有序结构,降低MP聚集程度,减小MP粒径大小,同时增加蛋白之间静电相互作用,使MP体系均匀分散。因此,超声波处理部分改善了降盐水平下MP的溶解性,为超声波技术在低盐鸡肉制品的应用提供理论依据。Low frequency and high-intensity ultrasound(20 kHz,ultrasonic power:450 W,intensity:30 W/cm^(2),ultrasonic time:0,3,6 and 9 min)were applied to treat myofibrillar protein(MP)under different salt concentration conditions(0.2,0.4,0.6 mol/L).In order to understand the effect of ultrasonic treatment on MP dissolution characteristics,the solubility,turbidity,particle size,potential and secondary structure of MP were measured and analyzed.The results showed that as the sonication time increases,both the solubility and the absolute value of potential of MP under different NaCl concentrations increased significantly(P<0.05),while the turbidity and particle size decreased significantly(P<0.05);Ultrasonic treatment could promote the conversion trend of secondary structure from helix to folding,and contribute to the increase of MP solubility.These results indicated that ultrasonic treatment could destroy the ordered structure of MP,promote the fragmentation of MP aggregates,and reduce MP particle size.At the same time,electrostatic interaction and fluidity were enhanced,making the system more diffuse.Therefore,ultrasonic treatment can significantly improve the solubility of MP in low-salt or normal salt concentration,and provide a theoretical basis for the application of ultrasonic technology in low-salt chicken products.

关 键 词：超声波 肌原纤维蛋白 氯化钠 溶解度 二级结构 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]