文章摘要
李颖畅;宋素珍;杨钟燕;杨贤庆;魏 涯;王 晓;仇长璐;沈 琳;励建荣.甲醛对鱿鱼肌原纤维蛋白凝胶特性的影响[J].中国食品学报,2019,19(8):60-69
甲醛对鱿鱼肌原纤维蛋白凝胶特性的影响
  
DOI:
中文关键词: 甲醛  秘鲁鱿鱼  肌原纤维蛋白  凝胶特性
英文关键词: formaldehyde  Peru squid (Dosidicus gigas)  myofibrillar proteins  gel properties
基金项目:国家重点研发计划(2017YFC1600706)
作者单位
李颖畅;宋素珍;杨钟燕;杨贤庆;魏 涯;王 晓;仇长璐;沈 琳;励建荣 渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心辽宁锦州121013中国水产科学研究院南海水产研究所广州510641大连东霖食品股份有限公司辽宁大连116101 
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中文摘要:
      通过体外模拟体系研究不同浓度的甲醛溶液对秘鲁鱿鱼肌原纤维蛋白凝胶特性的影响。结果显示:随着甲醛浓度的增大,肌原纤维蛋白凝胶白度、硬度、咀嚼度、破断力和蒸煮损失率显著(P<0.05)增大;持水性、总巯基、活性巯基、表面疏水性均有一定程度的减小,蛋白凝胶保水性逐渐变差;化学作用力(氢键、二硫键、离子键、疏水相互作用)有明显的变化,表明甲醛使蛋白构象发生改变;横向弛豫时间T2各峰面积比例发生变化,尤其T23、T24峰面积比例变化明显,表现蛋白凝胶水分流动明显;经扫描电镜观察含甲醛组蛋白凝胶微观结构较对照组结构粗糙、不平整、空隙大,并有一定程度的断裂现象,说明甲醛破坏蛋白凝胶网络结构,相较于对照组紧密的网状结构,其松散,易断裂。
英文摘要:
      Effect of the different concentrations of formaldehyde(FA) on the gel properties of myofibrillar proteins(MP) in Peru squid(Dosidicus gigas) were investigated by in vitro simulation. The results showed that the whiteness, hardness, chewiness, breaking force and cooking loss of MP gels increased significantly with the increase of FA concentration, whereas water-holding capacity, the sulfhydryl groups and surface hydrophobicity decreased gradually, which indicated that the retention water of proteins gel became worse. The chemical interactions (hydrogen bonds, disulfide bonds, ionic bonds, hydrophobic interactions) and peaks area proportion of transverse relaxation time T2 of treatment groups changed obviously, especially for the peaks area proportion of T23 and T24, which indicated that protein conformation was changed and water flowing of protein gels showed increasing with the presence of FA. The FE-SEM observed that microstructure of gel sample of the treatment groups were more rough, uneven, large gap and fragile, which showed that the network structure of the protein gels was damaged when the presence of FA and its became loose and easy to break.
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