摘要
以脆肉鲩为对象,研究低温贮藏条件对鱼肉肌动球蛋白性质的影响。结果表明:随着贮藏时间的延长,脆肉鲩肌肉中肌动球蛋白溶出量、Ca2+-ATPase活性、巯基和活性巯基含量下降、表面疏水性上升;贮藏温度对蛋白特性的影响显著,贮藏温度越高,Ca2+-ATPase活性和巯基含量越低,表面疏水性越高。
The effect of different storage temperatures on the properties of actomyosin of crisped grass carp muscle was studied. The solubility of myofibrils, the activity of Ca2＋--ATPase, T-SH content and A-SH content in crisped grass carp revealed an obvious decrease, while surface hydrophobicity （SoANS） increased with prolonged storage time. However, specific properties of protein were greatly influenced by storage temperature. Higher storage temperature resulted in decreased Ca2＋--ATPase activity and T-SH and A-SH contents, and increased surface hydrophobicity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第14期273-276,共4页
Food Science
基金
国家现代农业产业技术体系专项(CARS-49-23)
广东省教育部产学研结合项目(2007A090302072)
