超高压对罗非鱼肌动球蛋白物化特性的影响.pdf

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.6 超高压对罗非鱼肌动球蛋白物化特性的影响 郭宝颜，梁燕，周爱梅，肖苏尧，刘欣，曹庸 （华南农业大学食品学院，广东广州510642） 摘要：本文研究了超高压（100、300、500 MPa 处理15、30、45 min ）作用下罗非鱼肌动球蛋白物化特性的变化。结果发现， 随着压力的增加和保压时间的延长，罗非鱼肌动球蛋白的溶解度降低，其中500 MPa 处理45 min 降至最低，为89.17%，表明超高压 有利于蛋白质的聚集变性。超高压作用下罗非鱼肌动球蛋白的Ca2+-ATPase 活性消失，表明肌球蛋白发生了变性。随压力与保压时间 的增加，肌动球蛋白的表面疏水性增加，且300 MPa 处理45 min 增至最大，表明超高压作用使更多的疏水性基团暴露。随压力的增 加，肌动球蛋白的总巯基含量降低，且500 MPa 处理30 min 降为最低值，二硫键含量升高，在300 MPa 处理45 min 增至最高，表明 肌动球蛋白中巯基发生氧化形成了二硫键。以上物化特性的改变表明经过超高压处理的罗非鱼肌动球蛋白构象发生了改变。 关键词：超高压；罗非鱼；肌动球蛋白；物化特性 文章篇号：1673-9078(2015)6-259-263 DOI: 10.13982/j.mfst.1673-9078.2015.6.041 Effect of Ultra-high Pressure on the Physicochemical Properties of Tilapia Actomyosin GUO Bao-yan, LIANG Yan, ZHOU Ai-mei, XIAO Su-yao, LIU Xin, CAO Yong (College of Food Science, South China Agricultural University, Guangzhou 510642, China) Abstract: Changes in the physicochemical properties of tilapia actomyosin under ultra-high pressure (100, 300, and 500 MPa for 15, 30, and 45 min) were investigated. The results revealed that an increasing pressure and a longer holding time could reduce the solubility of tilapia actomyosin, and the lowest solubility (89.17%) was observed with 500 MPa treatment for 45 min, indicating that ultra-high pressure could promote protein accumulation and denaturation. The Ca2+-ATPase activity of tilapia actomyosin was lost under ultra-high pressure, suggesting the degeneration of myosin. As the pressure and holding time increased, the surface hydrophobicity of actomyosin also increased, and the highest hydrophobicity was achieved with 300 MPa treatment for 45 min, indicating that ultra-high pressure allowed more hydrophobic group