食品与机械2017，Vol.33Issue(11)：18-22,27,6.
高温处理对牛肉蛋白质组分及其降解的影响
Effects of high temperature treatment on protein components and their degradation in beef
摘要
Abstract
Beef longissimus dorsi muscle with different high temperature treatment (110 ℃,115 ℃ and 121 ℃,respectively,heating 3,5,9,12 and 15 min) were tested for time and temperature-related changes in different solubility and structural proteins,total nitrogen and non-protein nitrogen,amino nitrogen content,proteolysis index and SDS-PAGE patterns of total muscle protein during high tempera ture processing.The results showed that the contents of watersoluble protein and salt-soluble protein decreased distinctly with the increase of heating temperature and time.After heating at 121 ℃ for 15 min,the content of sarcoplasmic protein in the beef longissimus dorsi muscle was decreased by 86.9 ％,myofibrillar protein decreased by89.88％.The content of total nitrogen and amino nitrogen increased first and then decreased.The effect of heating time on nonprotein nitrogen and protein hydrolysis index was significant (P＜ 0.05).The myosin heavy chain band of 200 kDa gradually disappeared as the heating time prolonged,while the actin band of 44.3 kDa did not change significantly during the high temperature treatment.关键词
高温处理/牛肉/蛋白质组分/蛋白质降解Key words
high temperature treatment/beef/protein components/protein degradation引用本文复制引用
邹良亮,康怀彬,张慧芸,谢安国,蔡超奇,王波..高温处理对牛肉蛋白质组分及其降解的影响[J].食品与机械,2017,33(11):18-22,27,6.基金项目
河南省重大科技专项(编号:161100110700) （编号:161100110700）
