超高压结合热处理对肌球蛋白凝胶特性和蛋白二级结构影响.docVIP

超高压结合热处理对肌球蛋白凝胶特性和蛋白二级结构影响 　　摘 要：肌球蛋白溶液先经100～600MPa压力预处理10min，处理温度20℃，后加热制备凝胶，以未超高压处理组为对照组，测定凝胶质构和保水性，采用傅里叶红外光谱法测定肌球蛋白二级结构变化，然后通过相关系数矩阵法研究肌球蛋白7种质构特性、保水性与各二级结构含量的关系。结果表明：不同超高压处理对肌球蛋白凝胶硬度的影响不显著，对凝胶保水性影响显著，随着压力升高，凝胶保水性逐渐下降。与对照组相比，100、200MPa处理的凝胶保水性无显著差异；与对照组相比，300MPa以上处理的凝胶保水性显著减少。超高压致使肌球蛋白分子结构展开，使蛋白质β-折叠等有序结构减少而β-转角等无序结构增加。从相关性分析结果得出，凝胶的黏附性、弹性、保水性与各二级结构之间存在显著的相关性。 关键词：超高压；肌球蛋白；凝胶；傅里叶红外光谱；蛋白质结构 Combined Effect of Ultra High Pressure and Heating on Gel Properties and Secondary Structure of Myosin CAO Ying-ying1，2，ZHANG Liang2，WANG Peng1，ZHOU Guang-hong1，XU Xing-lian1，* （1. Key Laboratory of Meat Processing and Quality Control， Ministry of Education， National Center of Meat Quality and Safety Control， Nanjing Agricultural University， Nanjing 210095， China； 2. Huangshan University， Huangshan 245041， China） Abstract：For the preparation of heat-induced myosin gels， myosin solution was subjected to ultra high pressure （UHP） pretreatment at 100―600 MPa and 20 ℃ before heat treatment. Heat-induced myosin gels with and without UHP pretreatment were determined for texture properties and water-holding capacity. Fourier transform infrared spectroscopy was used to examine secondary structure changes of myosin. In addition， the relationships of secondary structure contents with 7 texture parameters and water-holding capacity was analyzed using a correlation coefficient matrix. The results obtained demonstrated that UHP pressure did not significantly influence the hardness of myosin gels but had a significant negative correlation with the water-holding capacity. UHP treatments at 100 MPa and 200 MPa did not cause significant differences in the water-holding capacity of myosin gels in comparison with control groups， although UHP treatments at a pressure level higher than 300 MPa resulted in a significant reduction in the water-holding capacity of myosin gels. The molecular structure of myosin was unfolded after UHP treatment， causing a decrease in the amount of ordered