食品工业科技2017，Vol.38Issue(24)：1-5,5.DOI:10.13386/j.issn1002-0306.2017.24.001
鲍鱼不同部位肌肉的成分和热特性
Composition and thermal properties of different parts in abalone (Haliotis discus hannai Ino) muscle
摘要
Abstract
The proximate compositions including protein,carbohydrate and lipid,amino acid composition and protein components in the different parts of Nanri abalone muscle were investigated.And,their microstructure structure,secondary structure and thermal properties were determined by scanning electron microscopy (SEM),fourier transform infrared spectroscopy(FTIR) and differential scanning calorimetry (DSC),respectively.The composition,muscle tissue and thermal properties of pui-,joint-and skirt-part in Nanri abalone muscle were investigated.The results showed that the moisture content gradually increased from pui-muscle to skirt-muscle,but the contents of protein,carbohydrate and lipid were decreased.The amino acid compositions of pui-muscle were similar to those of joint-muscle.However,the glycine,proline and hydroxyproline that were characteristic to collagen were richer in skirt-muscle than other parts of abalone muscle.Based on electrophoresis analysis,it was suggested that the protein of pui-and joint-muscle was mainly composed of myosin heavy chain,paramyosin and actin,while collagen bands with the molecular weight of around 150 kDa were also found in the skirt muscle.However,the polysaccharides were combined with paramyosin and actin irrespective of abalone muscle parts.As indicated by SEM,the extent of compact fibril microstructure was gradually increased from pui-muscle to skirt-muscle.Amide Ⅲ infrared band was not found in the FTIR of pui-and joint-abalone muscle,but was found in the skirt-muscle.Furthermore,one exothermic peak and three endothermic peaks of protein thermal transition were shown in the DSC thermograms of both pui-and joint-muscle,while only one endothermic peak of collagen in the skirt muscle.From above results,the carbohydrate content of pui-and jointmuscle was higher than skirt-muscle,with looser fibre structure and more complex composition.关键词
鲍鱼肌肉/不同部位/基本成分/蛋白组分/扫描电镜图谱/差示扫描量热法Key words
abalone muscle/different part/proximate composition/protein component/scanning electron microscopy/differential scanning calorimetry分类
轻工纺织引用本文复制引用
郝林娟,陈俊,郝更新,邱绪建,翁武银..鲍鱼不同部位肌肉的成分和热特性[J].食品工业科技,2017,38(24):1-5,5.基金项目
国家自然科学基金面上项目(31571835) （31571835）
海洋公益性行业科研专项(201405016). （201405016）
