纳米鱼骨在肌球蛋白胶凝过程中钙赋存形态的变化及分布  

Speication Changes and Distribution of Calcium in Added Nano Fish Bone during Myosin Gelation

作　　者：高霞 张梦玲 熊善柏 胡杨 尹涛 刘茹 GAO Xia;ZHANG Mengling;XIONG Shanbai;HU Yang;YIN Tao;LIU Ru(Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education,National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,国家大宗淡水鱼加工技术研发分中心(武汉),长江经济带大宗水生生物产业绿色发展教育部工程研究中心,湖北武汉430070

出　　处：《食品科学》2022年第18期24-29,共6页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-45-28)。

摘　　要：以鲢鱼骨为原料制备纳米鱼骨(nano fish bone,NFB),将其加入肌球蛋白中,通过钙赋存形态、表面元素、微观结构及低场核磁等研究肌球蛋白胶凝过程中NFB-Ca的形态变化与分布。结果表明,与空白组肌球蛋白样品相比,NFB的添加显著提高了肌球蛋白样品中Ca元素的含量(P<0.05),且NFB-Ca主要以不溶性钙形态存在(>95%)。40℃加热显著增加了离子钙的含量,而进一步于90℃加热时,离子钙向其他形态转变。肌球蛋白胶凝过程中NFB释放的可溶性钙部分参与形成盐桥,转变为不溶性钙,促进肌球蛋白分子间发生交联,形成激光共聚焦可观察到的较为均一连续的凝胶网络结构。低场核磁结果显示均匀的凝胶结构有利于束缚更多的水分,降低自由水的流动性。同时,随加热的进行,添加NFB的肌球蛋白样品表面Ca元素增多,分布的均匀性也有所提高。In this work,nano fish bone(NFB)was prepared from silver carp bones and added to silver carp myosin.The speciation changes and distribution of calcium in NFB(NFB-Ca)during myosin gelation were investigated by measurement of various calcium species,surface element analysis,microstructure examination and low-filed nuclear magnetic resonance(LF-NMR).Results showed that the Ca content of myosin with the addition of NFB significantly increased compared to that without added NFB.NFB-Ca existed mainly in an insoluble form in myosin(>95%).Heating treatment at 40℃significantly increased the ionic Ca content;however,ionic-Ca was transformed into other forms at 90℃.Therefore,it was suggested that part of the soluble Ca released from NFB participated in the formation of salt bridges and consequently was transformed into insoluble calcium,facilitating myosin cross-linking.As a result,a continuous and uniform gel network structure was observed under laser confocal scanning microscopy(LCSM).Meanwhile,LF-NMR showed that the compact microstructure could help to hold more water and decrease water mobility.In addition,the surface Ca of myosin with NFB increased,and the distribution uniformity of Ca was improved after heating treatment.

关 键 词：纳米鱼骨 肌球蛋白 赋存形态 凝胶结构 钙 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]