食品科学2017，Vol.38Issue(19)：42-48,7.DOI:10.7506/spkx1002-6630-201719008
高密度CO2处理过程中虾肌球蛋白溶液浊度和溶解度的变化
Change in Turbidity and Solubility of Myosin Solution from Litopenaeus vannamei Treated by Dense Phase Carbon Dioxide
摘要
Abstract
Dense phase carbon dioxide (DPCD) is a promising non-thermal food processing technology,which can induce protein denaturation and self-assembly to form gel.In order to clarify the mechanism of myosin gelation induced by DPCD,the effects of pressure,temperature and treatment time on the turbidity and solubility of Litopenaeus vannamei myosin solution were explored.The results showed that DPCD treatment at pressure below 10 MPa and 25 ℃ for 5 min could increase the turbidity of myosin solution and decrease the solubility of myosin significantly (P ＜ 0.05),but the two parameters were little changed with the increase in pressure,temperature or treatment time.Considering turbidity and solubility,DPCD treatment for over 20 min at pressures above 10 MPa and temperatures above 40 ℃C was suitable to induce myosin gelation.These results provide basic data for clarifying the mechanism of DPCD-induced myosin gelation.关键词
高密度CO2/溶解度/浊度/肌球蛋白/凡纳滨对虾Key words
dense phase carbon dioxide/solubility/turbidity/myosin/Litopenaeus vannamei分类
通用工业技术引用本文复制引用
刘书成,陈亚励,郭明慧,吉宏武,高静,李承勇,毛伟杰..高密度CO2处理过程中虾肌球蛋白溶液浊度和溶解度的变化[J].食品科学,2017,38(19):42-48,7.基金项目
国家自然科学基金面上项目(31371801) （31371801）
国家现代农业(虾)产业技术体系建设专项(CARS-47) （虾）
广东海洋大学创新强校工程重大科研项目(GDOU2017052603) （GDOU2017052603）
广东省科技计划项目(2015A020209158) （2015A020209158）
