低场核磁共振研究pH值对兔肌球蛋白热凝胶特性的影响_吴烨.pdfVIP

6 2010, Vol. 31, No. 09 食品科学 ※基础研究 低场核磁共振研究pH值对兔肌球蛋白 热凝胶特性的影响 吴 烨，许 柯，徐幸莲* ，牛 蕾 (南京农业大学教育部肉品加工与质量控制重点实验室，江苏南京 2 10095) 摘 要：研究pH 值对兔骨骼肌肌球蛋白热诱导凝胶保水性以及水分移动性的影响。运用低场核磁共振测定肌球蛋 白凝胶中水的T2 弛豫时间，同时测量保水性和硬度并观察凝胶超微结构。核磁共振结果拟合后发现，对应不可移 动水和自由水的T22 和T2 3 弛豫时间随着pH 值升高而降低，说明水分的移动性随着肌球蛋白所带负电荷数目增加而 减弱；主成分分析结果发现，T22 和T2 3 弛豫时间与保水性、硬度和凝胶孔径有较强的相关性；位于等电点附近的 样品在样品评分图上与其他样品有显著不同。肌球蛋白的蛋白质分子表面电荷数量和分布影响了蛋白质分子卷曲和 伸展的情况，对最终凝胶保水性、硬度和网孔直径有很大影响，而T 2 弛豫时间则能很好的反映这种变化趋势。 关键词：肌球蛋白；凝胶；低场核磁共振；p H 值；保水性 Effect of pH on Gelation Properties of Rabbit Myosin WU Y e ，XU Ke ，XU Xing-lian * ，N IU Lei (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanj ing Agricultural University, Nanj ing 2 10095, China) Abstract ：In order to investigate the effect of pH on water-holding capacity and water mobility of heat-induced gelation from rabbit myosin, gelation properties of rabbit myosin were characterized through determining relaxation time (T2) of water u sing low-field nuclear magnetic resonance (NMR), and water-holding capacity (WHC), hardness and ultra microstructure of the gel. NMR results indicated that relaxation time for immobile water (T22) and relaxation time for free water (T23) exhibited a decrease as the increase of pH, which suggested that the slow water mobility resulted from the increased number of negative charge in myosin. Principal component analysis results revealed that T22 and T23 relaxation time had strong correlation with WHC, hardness and diameter of the gel. A significant difference was observed between samples near pI points and other samples. Moreover, the n