食品科学2018，Vol.39Issue(4)：1-5,5.DOI:10.7506/spkx1002-6630-201804001
脆性形成过程中脆肉鲩肌肉肌浆蛋白结构变化
Structural Changes of Muscle Sarcoplasmic Protein from Crisp Grass Carp(Ctenopharyngodon idellus C.et V) during Crispness Formation
摘要
Abstract
The structural changes of muscle sarcoplasmic protein from crisp grass carp during crispness formation were investigated by measuring total sulfhydryl content, surface hydrophobicity, fluorescence spectrum and infrared spectrum. The results indicated that total sulfhydryl content was decreased along with crispness formation, showing a decrease of 35.02% at the end of the process (P < 0.05). Surface hydrophobicity showed an increase of 65.83% until the end of crispness formation (P < 0.05). The peak position in the fluorescence spectrum was significantly blue-shifted by 5.24% at the end of crispness formation (P < 0.05). Furthermore, infrared spectroscopy showed that characteristic absorption peaks (amides A, B, Ⅰ, Ⅱand Ⅲ) were observed for muscle sarcoplasmic protein during crisp formation, the position of each of which was fluctuated. The secondary structure of sarcoplasmic protein showed that the relative contents of α-helix were decreased whereas those of β-sheet,β-turn and random coil were increased along with crispness formation.The structure of muscle sarcoplasmic protein changed gradually during crispness formation in grass carp, thereby affecting crispness formation.关键词
脆肉鲩/肌浆蛋白/结构变化/草鱼Key words
crisp grass carp/sarcoplasmic protein/structural changes/grass carp分类
轻工纺织引用本文复制引用
冯静,林婉玲,李来好,杨贤庆,王锦旭,吴燕燕,黄卉,胡晓,郝淑贤..脆性形成过程中脆肉鲩肌肉肌浆蛋白结构变化[J].食品科学,2018,39(4):1-5,5.基金项目
国家自然科学基金青年科学基金项目(31401625) （31401625）
"十三五"国家重点研发计划重点专项(2016YFD0400200) （2016YFD0400200）
广州市珠江科技新星专项(2014J2200019) （2014J2200019）
广东省省级科技计划项目(2015A020209040) （2015A020209040）
