蛋白二、三级结构对鱼糜凝胶质构和持水力的影响及其测定方法研究进展  

Research progress on the effects of protein secondary and tertiary structures on texture and water-holding capacity of surimi gel and protein structure determination methods

作　　者：梁恽红 卢涵 张香美[1] LIANG Yunhong;LU Han;ZHANG Xiangmei(School of Biological Science and Engineering,Hebei University of Economics and Business,Shijiazhuang 050061,China)

机构地区：[1]河北经贸大学生物科学与工程学院,石家庄050061

出　　处：《东北农业大学学报》2021年第10期87-96,共10页Journal of Northeast Agricultural University

基　　金：国家自然科学青年基金项目(31801573);河北经贸大学科研基金青年重点项目(2018QZ06)。

摘　　要：肌原纤维蛋白是鱼糜凝胶中最主要组成,蛋白质分子间作用力氢键、疏水相互作用、离子键、二硫键变化改变肌原纤维蛋白二、三级结构,从而使鱼糜凝胶网状结构发生变化,影响鱼糜凝胶质构和持水力。因此,文章从氢键、疏水相互作用、离子键及二硫键4个方面阐述肌原纤维蛋白分子间作用力变化及肌原纤维蛋白二、三级结构之间关系,探究肌原纤维蛋白结构变化对鱼糜凝胶质构和持水力的影响机理,并简要介绍和比较鱼糜凝胶蛋白二、三级结构测定方法,为改进鱼糜制品品质及选择更适合的结构测定方法提供理论参考。Myofibrillar protein is the most important component in surimi gel.The changes of molecules forces of proteins,such as hydrogen bonds,hydrophobic interactions,ionic bonds and disulfide bonds,will influence the secondary and tertiary structure of myofibrillar protein,which will alter the network of the surimi gel and therefore affect the gel texture and water-holding capacity.In present review,the relationship between the molecule forces and the secondary and tertiary structure of myofibrillar protein was discussed,and the effects of myofibrillar protein structure on texture and waterholding capacity of surimi gel were explored from the perspective of hydrogen bonds,hydrophobic interactions,ionic bonds and disulfide bonds,respectively.In addition,the methods for determining the secondary and tertiary structure of myofibrillar protein were introduced and compared.This would provide a theoretical basis for improving the quality of surimi products and choosing a more appropriate method for determining protein structure.

关 键 词：肌原纤维蛋白 蛋白结构 鱼糜凝胶 质构 持水力 凝胶作用力 测定方法 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]