超声波对草鱼肌肉肌原纤维蛋白溶液理化特性的影响  

Effect of Ultrasonic Treatment on Physico-chemical Properties of Myofi brillar Protein from Grass Carp

作　　者：常海霞[1] 石燕[1] 王辉[1] 黄小琴[2] 李瑞平 包中宇 涂宗财[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]江西师范大学生命科学学院,江西南昌330022

出　　处：《食品科学》2015年第5期56-60,共5页Food Science

基　　金：江西省重大科技创新研究项目(20124ACB00600);江西省现代农业产业技术体系建设专项(JXARS-02)

摘　　要：采用超声波技术对草鱼肌原纤维蛋白进行处理,通过分析处理前后肌原纤维蛋白粒度、表面疏水性、巯基含量及分子质量等结构信息的变化,研究超声波对草鱼肌肉肌原纤维蛋白溶液理化特性的影响。结果表明:超声波处理可使草鱼肌原纤维蛋白颗粒分布更加均匀,肌原纤维蛋白颗粒粒径、热聚集程度、内源荧光强度及巯基含量降低,且随着处理时间的增加,降低的幅度增加,肌原纤维蛋白颗粒平均粒径最小可达270.3 nm。处理后的肌原纤维蛋白表面疏水性增加,分子质量无明显变化。这说明超声波可诱导草鱼肌原纤维蛋白分子展开,使疏水基团等暴露,高级结构受到破坏,蛋白颗粒发生解聚集,但对肌原纤维蛋白一级结构无影响。The physico-chemical pr operties of myofi brillar protein solution treated by ultrasonic were evaluated by particle diameter,surface hydrophobicity,sulfhydryl content and SDS-PAGE profile.After ultrasonic treatment,the particles of samples were distributed more uniformly.The mean particle diameter,thermal aggregation,fluorescence intensity and sulfhydryl content of myofibrillar protein decrease d with increasing ultrasonic treatment time.The minimum particle diameter of myofibrillar protein was 270.3 nm.The surface hydrophobicity of the protein increased,but the molecular weight showed no signifi cant change.Therefore,myofi brillar protein could be unfolded and the hydrophobic groups were exposed by ultrasonic treatment;fi nally the high-order structure was destroyed and the aggregation was promoted although the primary structure was not changed.

关 键 词：超声波 肌原纤维蛋白 粒度 热聚集 巯基 分子质量 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]