肉类研究2017，Vol.31Issue(2)：6-10,5.DOI:10.7506/rlyj1001-8123-201702002
温度对复合肌原纤维蛋白结构及其表面疏水性的影响
Effects of Temperature on the Structure and Surface Hydrophobicity of Mixed Myofibrillar Proteins
摘要
Abstract
Temperature is a main factor that affects the change of protein structure and function.This study researched the changes with temperature in secondary structures,conformation,turbidity and surface hydrophobicity of pork and silver carp myofibrillar proteins (MP) as well as their mixture (1:1,m/m) and correlated protein secondary structures with surface hydrophobicity.The results indicated that for all three MP samples,turbidity increased;the contents of a-helix and random coil decreased to a constant level,and β-comer added to constant;protein conformation changed and tended to be stable to adapt to the new environment;surface hydrophobicity increased and then decreased slightly to a stable level with temperature.As a result,the proteins tended to be completely denaturated.The thermal denaturation profile of the pure myofibrillar proteins was not completely the same as that of the mixed ones.The mixture could combine the advantages of pork MP and silver carp MP,and improved their properties with temperature.关键词
肌原纤维蛋白/猪肉/鲢鱼/复合/温度/结构/表面疏水性Key words
myofibrillar protein/pork/silver carp/mixed/temperature/structure/surface hydrophobicity分类
轻工纺织引用本文复制引用
李清正,张顺亮,罗永康,冯力更..温度对复合肌原纤维蛋白结构及其表面疏水性的影响[J].肉类研究,2017,31(2):6-10,5.基金项目
“十二五”国家科技支撑计划项目(2015BAD28B00) （2015BAD28B00）
国家现代农业产业技术体系建设专项(CARS-46) （CARS-46）
