金线鱼-白鲢鱼混合鱼糜凝胶蛋白质构象和作用力的研究

Study on the protein conformation and chemical forces of mixed surimi from Nemipterus virgatus and Silver carp

中文关键词:  混合鱼糜  蛋白质构象  化学作用力

英文关键词:mixed surimi  protein conformation  chemical forces

中文摘要:

      目的 研究金线鱼鱼糜和白鲢鱼鱼糜的混合鱼糜体系凝胶过程中的蛋白质构象和作用力。方法 以金线鱼鱼糜和白鲢鱼鱼糜为对象, 利用拉曼光谱、电泳和热稳定性测量等方法检测。结果 混合鱼糜中疏水性氨基酸总量均高于34.3%。从热稳定性的分析可知, 在45 °C和67 °C附近出现了吸热峰, 在78 °C左右出现了放热峰。随着金线鱼鱼糜含量的增加, α-螺旋含量先下降后趋于稳定, β-折叠和β-转角含量逐渐增加。当金线鱼鱼糜和白鲢鱼鱼糜的比例为3:1时, 混合鱼糜的破断力和凝胶强度分别为524.08 g和6226.25 g?cm, 较白鲢鱼鱼糜分别提高89.05%和95.78%。相关性分析结果表明凝胶强度与蛋氨酸、β-折叠结构和二硫键呈极显著性正相关; 混合鱼糜凝胶中的蛋氨酸、酪氨酸、组氨酸和精氨酸与非特异性关联、氢键呈显著性负相关。结论 混合鱼糜体系中的凝胶强度有增效现象。

英文摘要:

      Objective To study the conformation and action of protein in gelation process of mixed surimi of Nemipterus virgatus and Silver carp. Methods Nemipterus virgatus and Silver carp surimi were detected by Raman spectroscopy, electrophoresis and thermal stability measurement. Results The total amount of hydrophobic amino acids in mixed surimi were higher than 34.3%. From the analysis of thermal stability, it could be seen that the absorption peak appeared around 45 °C and 67 °C, and the exothermic peak appeared around 78 °C. With the increase of Nemipterus virgatus surimi content, the content of α-helix was first decreased and then stabilized, and the content of β-folding and β-angle was gradually increased. When the ratio of Nemipterus virgatus and Silver carp surimi was 3:1, the breaking force and gel strength of mixed surimi were 524.08 g and 6226.25 g?cm respectively, which were 89.05% and 95.78% higher than that of silver carp and silver carp respectively. The correlation analysis showed that the gel strength was positively correlated with methionine, β-folded structure and disulfide bond. Methionine, tyrosine, histidine and arginine in mixed surimi gel were negatively correlated with non-specific correlation and hydrogen bonding. Conclusion The gel strength in the mixed surimi system is enhanced.