| 热加工过程中鲍鱼腹足蛋白间作用力及其质构特性 |
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| 引用本文： | 邓丽,李岩,董秀萍,王垚,辛丘岩,潘锦锋.热加工过程中鲍鱼腹足蛋白间作用力及其质构特性[J].农业工程学报,2014,30(18):307-316. |
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| 作者姓名： | 邓丽 李岩 董秀萍 王垚 辛丘岩 潘锦锋 |
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| 作者单位： | 大连工业大学食品学院,国家海洋食品工程技术研究中心,国家贝类加工技术研究分中心,大连 116034 |
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| 基金项目： | 国家十二五"863"计划主题项目（2011AA100803）;辽宁省科技攻关层次计划项目（2013205001）联合资助 |
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| 摘 要： | 为探究蛋白质形成凝胶过程中其化学作用力的变化规律以及与凝胶特性之间的关系,该文以鲍鱼腹足为原料,采用溶液分级提取方法,并结合扫描电镜和红外光谱法,考察热加工中鲍鱼腹足蛋白间作用力及其质构特性的变化情况。结果表明,随着加热温度升高(60、80、100℃),扫描电镜结果显示,鲍鱼腹足中间部位与边缘和过渡部位形成孔洞较小、排列紧密的网络结构,同时红外结果表明,随温度升高,蛋白二级结构发生明显变化,N-H弯曲和C-N伸缩振动较为明显,α-螺旋变为无规则卷曲结构,肌球蛋白疏水性增加,-S-S-形成。此时,对应离子键、氢键含量均呈下降趋势,疏水键相对含量呈先上升后下降趋势,二硫键、非二硫共价键含量呈上升趋势。进一步研究表明,各化学作用力与蛋白凝胶质构特性具有高度相关性。在较低温度下(60℃)离子键、氢键和疏水键对凝胶稳定性起主要作用,此时形成的凝胶较柔软;在较高温度下(80、100℃)二硫键、非二硫共价键为维持凝胶稳定的主要作用力,此时凝胶特性较佳,富有弹性、较好的凝聚性和回复性。该研究为热加工过程中鲍鱼腹足蛋白质变化的机理提供参考依据。
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| 关 键 词： | 蛋白 加工 温度 肌原纤维蛋白 胶原蛋白 疏水键 二硫键 凝胶特性 |
| 收稿时间： | 2014/5/20 0:00:00 |
| 修稿时间： | 9/5/2014 12:00:00 AM |
Chemical interactions and textural characteristics of abalone pleopod muscle protein during heating |
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| Deng Li,Li Yan,Dong Xiuping,Wang Yao,Xin Qiuyan and Pan Jinfeng.Chemical interactions and textural characteristics of abalone pleopod muscle protein during heating[J].Transactions of the Chinese Society of Agricultural Engineering,2014,30(18):307-316. |
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| Authors: | Deng Li Li Yan Dong Xiuping Wang Yao Xin Qiuyan and Pan Jinfeng |
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| Institution: | School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, National R&D Branch Center for Shellfish Processing, Dalian 116034, China;School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, National R&D Branch Center for Shellfish Processing, Dalian 116034, China;School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, National R&D Branch Center for Shellfish Processing, Dalian 116034, China;School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, National R&D Branch Center for Shellfish Processing, Dalian 116034, China;School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, National R&D Branch Center for Shellfish Processing, Dalian 116034, China;School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, National R&D Branch Center for Shellfish Processing, Dalian 116034, China |
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| Abstract: | |
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| Keywords: | proteins processing temperature myofibril protein collagen hydrophobic bond disulfide bond gel stability |
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