超声处理对牡蛎肌原纤维蛋白溶解性的影响  

Effects of Ultrasonic Treatment on Solubility of Oyster Myofibrillar Protein

作　　者：李逍燕 左硕静 刘晓涵 张晴 怀向前 桑亚新[1] LI Xiaoyan;ZUO Shuojing;LIU Xiaohan;ZHANG Qing;HUAI Xiangqian;SANG Yaxin(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《肉类研究》2024年第7期8-14,共7页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2019YFD0902003)。

摘　　要：选择牡蛎肌原纤维蛋白为对象,以功率200W、频率20~22 kHz的超声为处理条件,分别设置不同超声处理时间(0、10、20、30、40、50 min)。通过测定十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis,SDS-PAGE)、内源性荧光、表面疏水性、总巯基含量、游离巯基含量和二硫键含量等相关指标,研究不同超声处理时间对牡蛎肌原纤维蛋白溶解性的影响。结果表明:经一定时间的超声处理后,SDS-PAGE的肌球蛋白重链条带明显加深,但蛋白条带无明显变化;肌原纤维蛋白的内源性荧光强度降低;此外,肌原纤维蛋白内部埋藏的巯基基团暴露并转化为二硫键。这些变化均显著提高了牡蛎肌原纤维蛋白的溶解度,然而,过长时间的超声处理也会导致蛋白改性过度,从而降低其功能性质。本研究结果为牡蛎肌原纤维蛋白超声处理提供了理论基础,并拓展了其在食品溶解性方面的应用前景。The objective of this study was to examine the impact of ultrasonic treatment on the solubility of oyster myofibrillar protein.Oyster myofibrillar protein was subjected to ultrasonic treatment at 200 W and 20–22 kHz for different durations(0,10,20,30,40 and 50 min)and evaluated for sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)patterns,endogenous fluorescence intensity,surface hydrophobicity,total sulfhydryl content,free sulfhydryl content,and disulfide bond content.SDS-PAGE results demonstrated a noticeable increase in the intensity of myosin heavy chain bands but no changes in the intensity of protein bands after ultrasonic treatment for a certain period.In addition,the intrinsic fluorescence intensity of myofibrillar protein decreased,which was accompanied by the exposure and conversion into disulfide bonds of hydrophobic groups buried inside myofibrillar protein.These changes significantly improved the solubility of oyster myofibrillar protein.Nevertheless,excessive ultrasonic treatment led to excessive modification of the protein,resulting in a decline in its functional properties.The findings of this study provide a theoretical foundation for the application of ultrasonic treatment to oyster myofibrillar protein and for expanding its potential applications in improving the solubility of food products.

关 键 词：超声处理 牡蛎 肌原纤维蛋白 溶解性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]