中国食品学报2017，Vol.17Issue(1)：39-46,8.DOI:10.16429/j.1009-7848.2017.01.005
秘鲁鱿鱼肌原纤维蛋白凝胶的构效关系研究
The Study of the Relationship between the Structure and Properties of Dosidicus gigas Myofibrillar Protein Gel
摘要
Abstract
Effects of pH (5.5,7.5 and 9.5) and KCl concentrations (0.1,0.5,0.9 mol/L) on the property of Dosidicus gigas myofibrillar protein gel by heating were studied.Starting with myofibrillar protein solubility,SDS-PAGE analysis of the solutions before and after gelation revealed the variation of myofibrillar protein constitution and content.To further understand protein structure dependency of pH and salt concentration,circular dichroism was applied.Analysis of relationships among protein structure,water holding capacity of the gel and gel microstructure were carried out.The results showed that pH and the concentration of KC1 cause a change in the composition of myofibrillar protein and affect their solubility.Circular dichroism revealed the change of the solubility partly due to protein conformation modification.Under these experimental conditions,the differences of the interaction between protein molecules diversify the solubility.Myofibrillar proteins under different environmental conditions exhibited different biochemical properties,resulting in the formation of the final gel with different microstructures and properties.The analysis of water-holding properties and microstructure further elucidate environmental factors on the thermal gelation properties,providing a theoretical basis for the Dosidicus gigas industry.关键词
肌原纤维蛋白/凝胶/蛋白结构/分子间相互作用Key words
myofibrillar protein/gel/protein structure/intermolecular interactions引用本文复制引用
林伟伟,励建荣,潘伟春,傅玉颖,李昂..秘鲁鱿鱼肌原纤维蛋白凝胶的构效关系研究[J].中国食品学报,2017,17(1):39-46,8.基金项目
国家自然科学基金项目(31171713) （31171713）
浙江省教育厅基金(Y201119393) （Y201119393）
浙江省钱江人才基金(2012R10067) （2012R10067）
“十二五”国家科技支撑计划项目(2012BAD29B06) （2012BAD29B06）
