摘要
目的研究超高压处理对养殖大黄鱼肌原纤维蛋白的理化特性的影响。方法经超高压处理后测量养殖大黄鱼肌原纤维蛋白的持水性、溶解性、表面疏水性和乳化性。结果超高压处理增大了肌原纤维蛋白的持水性、溶解性、表面疏水性和乳化性。当压力350 MPa,保压时间为10 min处理时持水性最高(3.17g/g pro),溴酚蓝结合量最高(21.033μg),乳化性活性(emulsifying activity,EAI)最高(46.42 m~2/g),均高于未处理组。经超高压处理后,肌原纤维蛋白的DSC的热焓值和变性温度发生改变。在300 MPa下改变保压时间时,在10 min保压时间内随着保压时间的增长,肌原纤维蛋白的持水性、溶解性、表面疏水性和乳化性逐步增加,而乳化稳定性则降低;DSC测定中加热使氢键断裂,蛋白质有序结构发生变化、随着保压时间进一步增长,肌原纤维蛋白的持水性、溶解性、表面疏水性和乳化性开始降低。结论超高压处理对养殖大黄鱼肌原纤维蛋白的理化特性有显著影响。
Objective To investigate the effects of ultra high pressure treatment on the physicochemical properties of myofibrillar proteins in cultured large yellow croaker. Methods The hydrophobicity, solubility,surface hydrophobicity and emulsification of myofibrillar proteins were measured by ultrahigh pressure treatment.Results The hydrophilic, solubility, surface hydrophobicity and emulsification of myofibrillar proteins were increased by ultra high pressure treatment. When the pressure was 350 MPa and the holding time was 10 min, the water holding capacity was the highest(3.1 7 g/g pro),bromophenol blue binding volumewas the highest(21.033 mu),and emulsifying activity(EAI) was the highest(46.42 m/g), which were all higher than those of untreated group.After ultra high pressure treatment, the heat enthalpy and dnaturation temperature of DSC of myofibrillar proteins were changed. When the holding time was changed at 300 MPa, the water retention, solubility, surface hydrophobicity and emulsification ofmyofibrillar proteins were increased gradually with the increase of holding time(10 min), and the stability of emulsification was decreased. In the determination of DSC, the hydrogen bond was rupturd and the ordered structure of protein was changed. With the further increase of the pressure maintaining time,the hydrophilicity, solubility, surface hydrophobicity and emulsification of myofibrin proteins were decreased.Conclusion The ultra high pressure treatment has a significant effect on the physicochemical properties of myofibrillar proteins of cultured large yellow croaker.
引文
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