摘要
为研究冻藏时间对猪背最长肌蛋白质特性的影响,本文主要采用凝胶电泳、差示量热扫描技术分析了猪背最长肌在-18℃冻藏0 d和1、3、6、9、12、15月后,其蛋白质的疏水性、巯基含量、降解情况、热稳定性的变化。结果表明:随冻藏时间的延长,蛋白质溶解度显著降低(p<0.05),肌原纤维蛋白(MPI)的表面疏水性和巯基含量升高,发生降解的MPI主要集中在67 k Da和20~29 k Da;肌球蛋白和肌浆蛋白的变性温度和焓值呈现逐渐降低的趋势,表明这两类蛋白的热稳定性降低。在冻藏的前3个月内,猪背最长肌的各项指标维持在较好的水平,从第6个月开始,所有指标的变化幅值增加,变化速率加快。研究发现,冻藏6个月以后,猪背最长肌蛋白质品质开始加速下降。
To study the changes of forzen storage time on protein properties of pork longissimus dorsi,the gel electrophoresis and differential scanning calorimetry were used to analyze the hydrophobicity,sulfhydryl content,degradation and thermostability of pork longissimus dorsi after frozen storage at-18 ℃ for 0 day and 1,3,6,9,12 and 15 months.The results showed that with the prolonged storage time,the protein solubility decreased significantly（ p〈0.05）,the hydrophobicity and sulfhydryl content of myofibrillar protein（ MPI） increased,the MPI degraded was mainly located near 67 k Da and 20 ~ 29 k Da. The denaturation temperature and denaturation enthalpy of myosin and sarcoplasmic protein showed a decreasing trend. This showed that the thermal stability of these two types of proteins was reduced. In the first 3 months,the indicators remained at a good level,but after 6 months during the frozen storage,the change amplitude and rate of all indicators increased rapidly. These showed that after 6 months frozen storage,the protein quality of pork longissimus dorsi began to decrease rapidly.
作者
李靖
马嫄
岳文婷
袁乙平
蒋珍菊
LI Jing;MA Yuan;YUE Wen-ting;YUAN Yi-ping;JIANG Zhen-ju(School of Food and Bioengineering,Xihua University,Chengdu 610039,China;School of Xihua,Xihua University,Chengdu 610039,China;School of Science,Xihua University,Chengdu 610039,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第16期248-252,共5页
Science and Technology of Food Industry
基金
四川省科技厅应用基础(重点)项目(2016JY0114)
成都市科技局科技惠民项目(2015-HM01-00337-SF)
西华大学研究生创新基金(ycjj2017147)
"西华大学粮油工程与食品安全省高校重点实验室"开放课题(szjj2016-026)
关键词
猪背最长肌
冷冻贮藏
肌原纤维蛋白
表面疏水性
热稳定性
pork longissimus dorsi
frozen storage
myofibrillar protein
surface hydrophobicity
thermostability
