青鱼和鲢鱼肌球蛋白热诱导凝胶特性的比较

高宇 毕保良 贾丹 胡青 王晓雯

高宇, 毕保良, 贾丹, 胡青, 王晓雯. 青鱼和鲢鱼肌球蛋白热诱导凝胶特性的比较[J]. 食品工业科技, 2021, 42(3): 1-5,12. doi: 10.13386/j.issn1002-0306.2020030335
引用本文: 高宇, 毕保良, 贾丹, 胡青, 王晓雯. 青鱼和鲢鱼肌球蛋白热诱导凝胶特性的比较[J]. 食品工业科技, 2021, 42(3): 1-5,12. doi: 10.13386/j.issn1002-0306.2020030335
GAO Yu, BI Baoliang, JIA Dan, HU Qing, WANG Xiaowen. Comparison of the Properties of Heat-induced Gel of Black Carp and Silver Carp Myosin[J]. Science and Technology of Food Industry, 2021, 42(3): 1-5,12. doi: 10.13386/j.issn1002-0306.2020030335
Citation: GAO Yu, BI Baoliang, JIA Dan, HU Qing, WANG Xiaowen. Comparison of the Properties of Heat-induced Gel of Black Carp and Silver Carp Myosin[J]. Science and Technology of Food Industry, 2021, 42(3): 1-5,12. doi: 10.13386/j.issn1002-0306.2020030335

青鱼和鲢鱼肌球蛋白热诱导凝胶特性的比较

doi: 10.13386/j.issn1002-0306.2020030335
基金项目: 

国家自然科学青年科学基金项目(31701632);云南农业联合青年项目2017FG001(-073)。

详细信息
    作者简介:

    高宇(1985-),男,博士,讲师,研究方向:鱼类肌肉品质调控,E-mail:gaoyu@ynau.edu.cn。

    通讯作者:

    贾丹(1985-),女,博士,讲师,研究方向:水产品加工及贮藏,E-mail:jiadan@ynau.edu.cn。

  • 中图分类号: TS254.1

Comparison of the Properties of Heat-induced Gel of Black Carp and Silver Carp Myosin

  • 摘要: 以青鱼(Mylopharyngodon piceus)和鲢鱼(Hypophthalmichthys molitrix)为研究对象,通过测定肌球蛋白在热诱导凝胶形成过程中的二级结构、表面疏水性(S0-ANS)、二硫键、平均粒径(dz)和动态流变学的变化,旨在揭示两者凝胶特性形成的差异。结果表明:在热诱导凝胶形成过程中,青鱼肌球蛋白变性展开程度高于鲢鱼肌球蛋白,暴露更多的疏水性氨基酸残基,从而形成的疏水性相互作用高于鲢鱼,使得青鱼肌球蛋白在热诱导凝胶形成过程中的dz约为鲢鱼肌球蛋白的2倍,G'高于鲢鱼。研究结果说明,青鱼肌球蛋白的热诱导凝胶形成能力高于鲢鱼,且二者肌球蛋白分子α-螺旋向β-折叠或β-转角转变有利于肌球蛋白的热凝胶作用。
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  • 收稿日期:  2020-03-26

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