氯化钠浓度对僵直前高压处理兔肉中肌球蛋白凝胶保水性及其胶凝过程中分子特性和结构变化的影响

薛思雯; 邹玉峰; 杨慧娟; 钱畅; 王梦瑶; 徐幸莲

doi:10.13386/j.issn1002-0306.2017.03.010

氯化钠浓度对僵直前高压处理兔肉中肌球蛋白凝胶保水性及其胶凝过程中分子特性和结构变化的影响

南京农业大学肉品加工与质量控制教育部重点实验室食品安全与营养协同创新中心江苏省肉类生产与加工质量安全控制协同创新中心

基金项目:

国家自然科学基金面上项目(31471601)；

详细信息

作者简介:
薛思雯(1993-),女,在读博士生,主要从事肌球蛋白高压凝胶形成机制研究,E-mail:vic_xsw0911@163.com。;

徐幸莲(1962-),女,博士,教授,主要从事肉品加工和品质形成机制研究,E-mail:xlxus@njau.edu.cn。;

中图分类号: TS251.1
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出版历程
- 收稿日期: 2016-08-25

Effects of sodium chloride contents on the molecular and gelation properties of myosin extracted from high pressure processed pre-rigor rabbit muscle

Key Laboratory of Meat Processing and Quality Control,/Ministry of Education Synergetic Innovation Center of Food Safety and Nutrition / Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing Agricultural University

摘要

摘要: 本实验以僵直前经200 MPa 15 s高压处理的兔肉肌球蛋白为实验对象,通过测定其凝胶保水性,升温过程中的流变特性,疏水相互作用,活性巯基含量以及蛋白质二级结构的变化,研究僵直前经高压变性的肌球蛋白在不同氯化钠浓度体系下（1.0%、1.5%、2.0%、2.5%、3.0%）,其热凝胶形成过程中蛋白分子特性以及凝胶保水性和流变性能的变化。结果表明:在2.5%氯化钠体系中的肌球蛋白在加热过程中疏水基团暴露程度以及速度适中,且在升温后期无显著下降趋势;然而,巯基含量在55⁷0℃升温区间显著增加,随后显著减少;肌球蛋白（2.5%氯化钠）的α-螺旋结构在55⁷0℃急剧下降。最终在2.5%氯化钠条件下肌球蛋白形成的热凝胶保水性以及最终贮能模量都高于其他处理组。该研究结果可为超高压技术在肉类加工中的应用提供参考。
- 僵直前 /
- 肌球蛋白 /
- 高压处理 /
- 氯化钠 /
- 保水性
Abstract: The aim of the study was to determine the optimum sodium chloride level for myosin that extracted from high-pressure processed pre- rigor rabbit muscle by means of estimating the water holding capacity of gels,rheological properties,hydrophobicity,reactive sulfhydryl contents and secondary structural changes of myosin under various sodium chloride contents( 1.0%,1.5%,2.0%,2.5%,3.0%).The results demonstrated that the moderate exposure degree of hydrophobic groups as well as exposing rate of myosin were obtained in the solution with 2.5% of sodium chloride,moreover,the hydrophobic groups were not reduced in the latter stage of heating.However,the sulfhydryl contents underwent progressive enhancement first in the range of 55 ~ 70 ℃,and then decreased significantly with temperature rose,in addition,a sharp decrease of the α- helix content of myosin( in 2.5% sodium chloride system) were observed in the range of 55~70 ℃.The highest water- holding capacity and the ultimate storage modulus were obtained in the 2.5% Na Cl group. The present result can provide valuable information to apply high- pressure technology to meat industry.
- pre-rigor /
- myosin /
- high-pressure processing /
- sodium chloride /
- water holding capacity

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