中国农业科学Issue(18)：3871-3877,7.DOI:10.3864/j.issn.0578-1752.2013.18.017
腊肉加工过程中肌原纤维蛋白结构的变化
Changes of the Construction of Myofibrillar Proteins in Chinese Traditional Bacon During Processing
摘要
Abstract
[Objective]The objective of the study was to analyze the configuration and microenvironment changes of the myofibrillar proteins in Chinese traditional bacon at different processing points. [Method] Raman spectroscopy was used to analyze the changes of amide I, III belt and S-S, C-C and C-N stretching vibration bands and compare the intensity changes of I760, I850/I830, respectively.[Result]The content ofα-helix decreased significantly accompanied by an final increase inβ-sheet during the processing period, while theβ-turns and random coil had no obvious change. The intensity of main chains of C-C(α-helix)and C-N stretching vibration was weaken. The intensity of native conformation of disulfide bond decreased during the processing. The normalized intensity of I760 decreased significantly after 2 days when samples were dry-cured, and then increased significantly during the drying process, while the I850/I830 ratio was a significantly decreased.[Conclusion]The main chain and secondary structure of myofibrillar proteins changed during the whole process period, but the hydrophobicity of amino acid residues was enhanced just in the drying process.关键词
拉曼光谱/肌原纤维蛋白/构型/腊肉Key words
Raman spectroscopy/myofibrillar proteins/structure/Chinese traditional bacon引用本文复制引用
曹锦轩,张玉林,韩敏义,蒋亚婷,潘道东,欧昌荣..腊肉加工过程中肌原纤维蛋白结构的变化[J].中国农业科学,2013,(18):3871-3877,7.基金项目
浙江省公益性项目（2012C22058）、宁波市自然科学基金 （）
