肉类研究2024，Vol.38Issue(7)：8-14,7.DOI:10.7506/rlyj1001-8123-20240229-044
超声处理对牡蛎肌原纤维蛋白溶解性的影响
Effects of Ultrasonic Treatment on Solubility of Oyster Myofibrillar Protein
摘要
Abstract
The objective of this study was to examine the impact of ultrasonic treatment on the solubility of oyster myofibrillar protein.Oyster myofibrillar protein was subjected to ultrasonic treatment at 200 W and 20-22 kHz for different durations(0,10,20,30,40 and 50 min)and evaluated for sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)patterns,endogenous fluorescence intensity,surface hydrophobicity,total sulfhydryl content,free sulfhydryl content,and disulfide bond content.SDS-PAGE results demonstrated a noticeable increase in the intensity of myosin heavy chain bands but no changes in the intensity of protein bands after ultrasonic treatment for a certain period.In addition,the intrinsic fluorescence intensity of myofibrillar protein decreased,which was accompanied by the exposure and conversion into disulfide bonds of hydrophobic groups buried inside myofibrillar protein.These changes significantly improved the solubility of oyster myofibrillar protein.Nevertheless,excessive ultrasonic treatment led to excessive modification of the protein,resulting in a decline in its functional properties.The findings of this study provide a theoretical foundation for the application of ultrasonic treatment to oyster myofibrillar protein and for expanding its potential applications in improving the solubility of food products.关键词
超声处理/牡蛎/肌原纤维蛋白/溶解性Key words
ultrasound treatment/oyster/myofibrillar protein/solubility分类
轻工纺织引用本文复制引用
李逍燕,左硕静,刘晓涵,张晴,怀向前,桑亚新..超声处理对牡蛎肌原纤维蛋白溶解性的影响[J].肉类研究,2024,38(7):8-14,7.基金项目
"十三五"国家重点研发计划重点专项(2019YFD0902003) （2019YFD0902003）
