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冷藏条件下鲢鱼肌肉蛋白的变化 被引量：13

Changes of silver carp muscle proteins during chilled storage
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摘要 利用聚丙烯酰胺凝胶电泳(SDS-PAGE)和免疫印迹法分析比较了鲢鱼在0和4℃下冷藏14 d过程中肌肉蛋白的变化情况.结果表明:在2种温度下冷藏,肌浆蛋白降解均不显著,其变化趋势基本一致;肌球蛋白重链在0℃下冷藏14 d,4℃下冷藏11 d后发生明显降解;α-辅肌动蛋白和肌动蛋白在2种温度下冷藏均呈逐渐降解的趋势,且在4℃下冷藏降解更为显著;原肌球蛋白在0和4℃下冷藏2 d后均开始降解,此后于0℃冷藏蛋白无明显变化,但于4℃冷藏11 d后降解速度加快. The changes of silver carp muscular proteins during chilled storage at 0℃ and 4℃ for 14 days were studied using SDSPAGE and western blotting. The result showed that the degradation tendency of sarcoplasmic protein was not obvious and comparable under these two temperatures. Among myofibrillar proteins, obvious degradation of myosin heavy chain （MHC） was observed after 14 days at 0℃ and 11 days at 4℃, respectively. Gradual degradation of α-actinin and actin was detected under both temperatures, and it was more obvious at 4℃. The degradation of tropomyosin could be observed after 2 days both at 0℃ and 4℃. Similar to MHC and actin, tropomyosin degraded significantly at 4℃ after 11 days.
作者 张凌晶 杜雪莉 梁银龙 翁凌 曹敏杰
机构地区 集美大学生物工程学院
出处 《福建农林大学学报（自然科学版）》 CSCD 北大核心 2006年第3期314-318,共5页 Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金 福建省自然科学基金资助项目(C0410036)
关键词 鲢鱼 肌肉蛋白 降解 冷藏 silver carp muscle protein degradation chilled storage
分类号 TS254.1 [轻工技术与工程—水产品加工及贮藏工程]
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参考文献19

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二级参考文献44

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共引文献8

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二级引证文献101

福建农林大学学报（自然科学版）
2006年 第3期

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