食品科学2017，Vol.38Issue(7)：77-81,5.DOI:10.7506/spkx1002-6630-201707013
鱼骨泥残留肌原纤维蛋白在加工过程中结构及性质的变化
Changes in Structural Properties of Myofibrillarlar Proteins during the Processing of Fish Bone Paste
摘要
Abstract
Superfine fish bone paste was prepared by sequentially using colloid mill grinding and wet superfine grinding.Myofibrillarlar proteins from fish bone paste were extracted to investigate the changes in structural properties during the processing of bone paste through the determination of solubility,particle size,turbidity,active sulfhydryl content,surface hydrophobicity,and secondary structures.The results showed that processing methods significantly affected myofibrillar proteins in fish bone paste,and wet superfine grinding showed a bigger impact on structural properties of myofibrillar proteins than colloid mill grinding.The solubility of myofibrillar proteins was enhanced after sequential grinding.The particle size reduced under the shear stress of colloid mill grinding,and then increased obviously from 299.4 to 464.5 nm after wet superfine grinding,accompanied with an increase in turbidity.The active sulfhydryl content and surface hydrophobicity were decreased after colloid mill grinding,but both of them firstly rosed then declined with the increase of wet superfine grinding time.The proportion of α-spiral in secondary structure increased from 64.21％ to 79.99％,while β structure proportion decreased after colloid mill grinding,and wet superfine grinding could degrade part of the α-spiral structure and turned it into β structure.关键词
鱼骨泥/胶体磨细粉碎/湿法超微粉碎/肌原纤维蛋白/结构性质Key words
fish bone paste/colloid mill grinding/wet superfine grinding/myofibrillarlar protein/structural properties分类
轻工纺织引用本文复制引用
李学鹏,焦雪晴,周明言,李聪,朱文慧,仪淑敏,励建荣,李钰金,赵葳,徐嘉忆..鱼骨泥残留肌原纤维蛋白在加工过程中结构及性质的变化[J].食品科学,2017,38(7):77-81,5.基金项目
“十二五”国家科技支撑计划项目(2015BAD17B03) （2015BAD17B03）
辽宁省科技厅农业科技攻关计划项目(2015103020) （2015103020）
山东省泰山学者蓝色产业领军人才团队支撑计划项目(鲁政办字(2015) 19号) （鲁政办字(2015）
辽宁省大学生创新创业训练计划项目(201410167000049) （201410167000049）
