期刊论文

中文

食品与发酵工业

0253-990X

2015

41

6

196-199

10.13995/j.cnki.11-1802/ts.201506037

国家自然科学基金资助项目(No.31201427,No.31101214,No.31301564) “十二五‘国家科技支撑计划项目(No.2012BAD31B08) 湖南省自然科学基金项目(No.12JJ6028)资助

本校为第一机构

蛋白质结构和功能的完整性决定了肌肉的质量,研究冷藏过程中其结构特性变化对探讨草鱼肌肉腐败机制具有重要的参考价值。通过扫描电镜( SEM)、傅里叶变换红外光谱( FT-IR)、荧光探针和Ellman’s试剂法分别测定了冷藏过程中草鱼肌肉蛋白质显微结构、二级结构、表面疏水性及游离巯基含量的变化。SEM观察发现,蛋白质颗粒逐渐由表面平滑开始扭曲、断裂和破碎,直观反映了其变性和降解过程; FT-IR分析发现,蛋白质无规则卷曲含量一直上升,表明变性逐渐严重,无序程度增加,而冷藏第4天开始α-螺旋向无规则卷曲转变,说明出现了不可逆的结构破坏; 表面疏水性及游离巯基含量均呈现先上升至第4天后开始下降的...

Analysis of changes in structural properties of muscle protein during cold storage period has great reference value for study on the spoilage mechanism of grass carp muscle. In this study,the changes of protein's microstructure,secondary structure,surface hydrophobicity and content of free sulfhydryl( SH) during cold storage were analyzed using scanning electron microscope( SEM),Fourier transform infrared spectroscopy( FT-IR),fluorescent probe and Ellman 's reagent method,respectively. The SEM results showed that the protein particles were gradually distorted and broken with the storage time,i...