文章摘要
徐永霞;王瑞;赵佳美;周晓;李学鹏;仪淑敏;米红波;励建荣.草鱼肌原纤维蛋白与特征腥味物质的结合作用[J].中国食品学报,2020,20(8):76-83
草鱼肌原纤维蛋白与特征腥味物质的结合作用
The Interactions of Myofibrillar Protein with Characteristic Fishy Odor Compounds in Grass Carp
  
DOI:
中文关键词: 肌原纤维蛋白  腥味物质  结合作用  顶空-气相色谱-质谱  蛋白构象
英文关键词: myofibrillarprotein  fishyodorcompounds  interaction  HS-GC-MS  proteinconformation
基金项目:国家自然科学基金青年科学基金项目(31701631,31771999);中国博士后基金面上项目(2016M602635);辽宁省博士启动基金项目(20170520347);大学生创新项目(201746)
作者单位
徐永霞;王瑞;赵佳美;周晓;李学鹏;仪淑敏;米红波;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西南大学食品科学学院 
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中文摘要:
      为了探究草鱼肌原纤维蛋白与特征腥味物质的结合作用,本文建立肌原纤维蛋白-腥味物质(己醛、庚醛、辛醛和壬醛)相互作用体系,采用顶空-气相色谱-质谱联用法分析腥味物质与肌原纤维蛋白的结合能力、分子间作用力,结合差示扫描量热法、紫外、荧光和拉曼光谱等技术分析结合后肌原纤维蛋白热稳定性、二级结构的变化。结果表明,肌原纤维蛋白与选定的4种特征醛类腥味物质的结合能力随着醛类物质链长的增加而增加,并且醛类物质的存在使蛋白质分子结构展开,α-螺旋转变成β-折叠和β-转角结构,蛋白质的荧光强度和热稳定性降低;醛类腥味物质与草鱼肌原纤维蛋白之间的相互作用主要为疏水相互作用,少部分是氢键或离子键。
英文摘要:
      The present study aimed to illustrate the mechanism of grass carp’s myofibrillar protein absorbing fishy odor compounds by establishing the myofibrillar protein-fishy odor compounds(hexanal, heptanal, octanal and nonanal) system. The binding capacity and molecular interactions of fishy odor compounds to myofibrillar protein were analyzed by HS-GC-MS, and the changes of thermal stability and secondary structure of myofibrillar protein were detected by DSC, UV spectra, fluorescence spectroscopy and Raman spectroscopy. Results indicated that the binding capacity of linear-chain aldehydes to myofibrillar protein increased with the chain length of the aldehydes. Moreover, the presence of these flavour compounds caused the protein structure unfolding, resulting a transition from α-helix into β-sheets and β-turns, and reduced the fluorescence intensity and thermal stability of the protein. Molecular interactions between aldehyde compounds with myofibrillar protein of grass carp were mainly hydrophobic interactions, and partly of them were hydrogen bonds or ionic bonds.
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