摘要:
以猪背最长肌为原料提取盐溶蛋白,研究添加2%、4%、6%、8%、10%的豌豆蛋白对猪肉盐溶蛋白的SDS-PAGE、溶解度、表面疏水性、巯基、二硫键含量以及乳化性等的影响。结果表明,随豌豆蛋白添加量的增加,盐溶蛋白中肌球蛋白重链、C-蛋白、α-肌动素、肌球蛋白轻链条带逐渐变窄且颜色变浅;盐溶蛋白中的肌动蛋白与豌豆球蛋白(vicilin 7S)亚基,盐溶蛋白中的肌钙蛋白T与豌豆蛋白中酸性多肽(legA),分子量相近,其条带逐渐变粗且颜色加深。与未添加豌豆蛋白的盐溶蛋白相比,当豌豆蛋白添加量为2%~6%时,盐溶蛋白的表面疏水性和乳化性显著上升(p<0.05),豌豆蛋白添加量为8%~10%时,差异不显著(p>0.05);随豌豆蛋白添加量的增加,浊度、二硫键含量均呈上升趋势,且二硫键在添加量为10%时最高,为2.196 mol/105 g;总巯基和自由巯基含量下降;溶解度则先升高后下降,在豌豆蛋白添加量为4%时达到最大值,为42.88%。可见,添加适量的豌豆蛋白对猪肉盐溶蛋白的理化性质有显著影响。
Abstract:
The salt-soluble protein was extracted from the longissimus dorsi muscle of pigs. And the effects of different contents pea protein(2%,4%,6%,8%,10%)on the physicochemical properties(solubility,surface hydrophobicity,sulfhydryl group,disulfide bond content,emulsifying property)of salt-soluble protein from pork were studied. Results indicated that the bands of myosin heavy chain,C-protein,α-actinin and myosin light chain in salt-soluble protein became narrower and lighter with the increasing of pea protein addition. Both the actin in salt-soluble protein and vicilin(7S)subunit in pea protein,the troponin T in salt-soluble protein and legA in pea protein were similar in molecular weight,and the bands became thicker and much colored. Compared with the control(without addition of pea protein),the surface hydrophobicity and emulsifying property of salt-soluble protein increased significantly(p<0.05)when the amount of pea protein was among 2% and 6%. The difference was not significant(p>0.05)when pea protein amount was in the range of 8% and 10%. With the increasing of pea protein addition,the content of turbidity and disulfide bonds increased,and content of disulfide bonds was up to 2.196 mol/105 g when pea protein addition amount was up to 10%,and both the total sulfhydryl and free sulfhydryl content decreased. Additionally,the solubility increased firstly and then decreased,and it reached the maximum value of 42.88% when the added amount was 4%.It suggested that pea protein with proper amount could have a significant effect on the physicochemical properties of salt-soluble protein from pork.
百度学术
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