兔骨骼肌肌球蛋白溶液浊度和溶解度研究  

Study on the turbidity and solubility of myosin solution from rabbit skeletal muscles

作　　者：徐幸莲[1] 韩敏义[1] 林丽军[1] 周光宏[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《南京农业大学学报》2003年第4期93-96,共4页Journal of Nanjing Agricultural University

基　　金：江苏省"十五"攻关项目 (BE2 0 0 14 0 0 )

摘　　要：研究了兔肌球蛋白的质量浓度、pH值、离子强度、温度、金属离子对兔腰大肌 (pasoasmajor ,简称PM )和半膜肌 (semimembranosusproprius,简称SMp)肌球蛋白溶液的浊度和溶解度的影响。结果表明 ,肌球蛋白浓度与浊度呈正线性相关 (R2 =0 97)。PM和SMp肌球蛋白在离子强度为 0 6的KCl溶液中 pH值为 5 5时浊度最大 ,溶解度在 pH值大于 5 0时显著上升。离子强度下降时 ,肌球蛋白溶液的浊度上升 ,而溶解度下降。在相同浓度下 ,温度升高 ,肌球蛋白溶液浊度上升 ,PM肌球蛋白在 5 5℃ ,SMp肌球蛋白在 6 0℃时 ,其浊度达到最大值 ;而温度升高溶解度下降。MgCl2 使肌球蛋白溶液浊度升高 ,溶解度下降 ;CaCl2 使肌球蛋白溶液浊度和溶解度均升高。Effects of myosin concentration,pH,ionic strength,heating temperature and metal ion on the turbidity and solubility of myosin solution from pasoas major(PM)and semimembranosus proprius(SMp)of male rabbit were studied.The results showed that the effect of myosin concentration on turbidity was linear(R2=0.97).The turbidity reached its maximum at pH 5.5 and in 0.6 mol·L -1 KCl.The solubility increased significantly when pH value was greater than pH 5.0.The turbidity increased and the solubility decreased with the decrease of the ionic strength.The turbidity increased with the increase of temperature under the same myosin concentration.PM and SMp myosin turbidity reached the maximum at 55 ℃ and 60 ℃,respectively.The solubility decreased when the temperature increased.The addition of MgCl 2 improved the turbidity and decreased the solubility,but CaCl 2 improved both of them.

关 键 词：兔 骨骼肌 肌球蛋白溶液 浊度 溶解度 pH值 离子强度 温度 金属离子 糜类肉制品 重组肉制品 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]