食品与发酵工业2017，Vol.43Issue(12)：30-36,7.DOI:10.13995/j.cnki.11-1802/ts.014490
基于漂洗工艺探究白鲢鱼糜加工过程中蛋白质氧化规律
Protein oxidation in minced Silver carp (Hypophthalmichthys molitrix) during washing process
摘要
Abstract
Based on industrial surimi washing processing,this paper discusses protein oxidation in the process and provides scientific basis for surimi processing research.Fresh silver carp surimi was prepared at different temperatures (4,12,20 ℃) and different washing times (1,2,3).Then the content of carbonyl group and total thiol content,Ca2+-ATPase enzyme activity,the degree of protein degradation and aggregation,change of secondary protein structure were detected.The results show that the content of carbonyl increased significantly with the increase of temperature but decreased with washing times.The disordered structure increased with the increase of temperature and times,while the content of total sulfhydryl and β-fold structure decreased gradually.Myosin degradation was caused by washing and with temperature increasing,the degradation increased;protein solubility and Ca2+-ATPase activity decreased.Among these indexes,SDS-PAGE pattern and the changes of the secondary protein structure are the good indexes to evaluate oxidation denaturation.Washing 1-2 time at 4 ℃ could effectively control protein oxidation degree while ensuring yield of protein.关键词
白鲢鱼糜/漂洗/蛋白质氧化/评价指标Key words
silver carp surimi/washing/protein oxidation/detected indexes引用本文复制引用
袁凯,张龙,谷东陈,樊震宇,王锡昌,李钰金,刘远平..基于漂洗工艺探究白鲢鱼糜加工过程中蛋白质氧化规律[J].食品与发酵工业,2017,43(12):30-36,7.基金项目
2014年泰山学者蓝色产业领军人才团队支撑项目“低值蛋白高值化重组利用关键技术集成与产业化” （）
