超高压处理对养殖大黄鱼肉蛋白质特性的影响

Effects of ultrahigh pressure on protein characteristics of cultured Pseudosciaena croceameat

中文关键词:  超高压  养殖大黄鱼  蛋白质  影响因素

英文关键词:ultrahigh pressure  cultured Pseudosciaena crocea  protein  influencing factors

中文摘要:

      目的 研究超高压处理对养殖大黄鱼肉蛋白质特性的影响。方法 超高压处理养殖大黄鱼肉后, 通过双缩脲法、十二烷基硫酸钠-聚丙烯酰氨凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis, SDS-PAGE)、差示扫描量热法(differential scanning calorimetry, DSC)及蛋白质巯基含量及持水性分析, 研究超高压对养殖大黄鱼肉品质的影响。结果 压强对不同类型溶解性的蛋白含量有较大影响。350 MPa 10 min时水溶性蛋白含量最高, 达到74.12 mg/g; 300 MPa 25 min时酸溶性蛋白含量最高, 达到14.53 mg/g。可见超高压处理显著改变了养殖大黄鱼不同溶解性、不同结构蛋白的含量(P＜0.05); 提高了养殖大黄鱼蛋白质的热稳定性; 增加了蛋白质的巯基含量; 降低了蛋白质的持水能力。结论 超高压处理使养殖大黄鱼肉蛋白质的持水性降低, 溶解性、巯基含量及热稳定性增加, 并使蛋白质结构发生改变。

英文摘要:

      Objective To investigate the effects of ultrahigh pressure (UHP) on protein characteristics of cultured Pseudosciaena crocea meat. Methods The protein content, thiol content and water binding capacity of cultured Pseudosciaena crocea protein were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and differential scanning calorimetry (DSC), so as to investigate the effects of UHP on protein characteristics of cultured Pseudosciaena crocea meat. Results Pressure had a great influence on the protein content of different types of solubility. Water soluble protein content reached to 74.12 mg/g at 350 MPa for 10 min, and the highest acid soluble protein content was 14.53 mg/g at 300 MPa for 25 min. The content of proteins with different solubility and different structures of cultured Pseudosciaena crocea was changed significantly (P＜0.05), the thermal stability was enhanced, the sulfhydryl content was increased, and the ability of water holding capacity was reduced by UHP. Conclusion UHP processing can reduce the ability of water holding capacity of cultured Pseudosciaena crocea protein, increase its solubility, sulfhydryl content and thermal stability, and change its protein structure.