食品工业科技2018，Vol.39Issue(9)：57-65,9.DOI:10.13386/j.issn1002-0306.2018.09.011
压力水平及氯化钠浓度对兔肌球蛋白凝胶保水性及其胶凝过程中理化特性和结构变化的影响
Effects of pressure level and sodium chloride contents on the water-holding capacity of rabbit myosin gel and its physiochemical properties and structural changes during gelling
摘要
Abstract
By using myosin extracted from rabbit skeletal muscles as experimental material,which contained different amounts of sodium chloride (1.0％,1.5 ％,2.0％)and subjected to various levels (100,200,300 MPa)of high pressure treatment(9 min,25 ℃) before heating.The effects of pressure levels and sodium chloride contents on the rheological properties and conformational structures of protein during gelling as well as the water characteristics of formed gel were investigated.The water holding capacity,water distribution and the microstructure of gel as well as the storage modulus,surface hydrophobicity,reactive sulfhydryl contents and the secondary structures of protein during heating were measured.Unpressurized myosin with 2％ sodium chloride content was set as control.The results showed that rapid exposure of hydrophobic and sulfhydryl groups happened in 100 and 200 MPa treated myosin with 1％ sodium chloride content between 40 and 55 ℃ and the proportion of α-helix structures decreased simultaneously(p ＜ 0.05).All these phenomenon indicated that its higher rate of denaturation allowed sufficient unfolding of myosin during heating,which resulted in higher water holding capacity and final storage modulus as well as better microstructure of gel than others.It can provide valuable reference for the broader application of high-pressure technology to industry.关键词
肌球蛋白/高压处理/二三级结构/热凝胶/保水性Key words
myosin/high-pressure processing/secondary and tertiary structures/heat-induced gel/water holding capacity分类
轻工纺织引用本文复制引用
钱畅,薛思雯,徐幸莲,周光宏..压力水平及氯化钠浓度对兔肌球蛋白凝胶保水性及其胶凝过程中理化特性和结构变化的影响[J].食品工业科技,2018,39(9):57-65,9.基金项目
国家自然科学基金面上项目(31471601) （31471601）
江苏高校优势学科建设工程资助项目(PAPD) （PAPD）
现代农业产业技术体系专项资金资助(CARS-41). （CARS-41）
