青鱼和鲢鱼肌球蛋白热诱导凝胶特性的比较

以青鱼（Mylopharyngodon piceus）和鲢鱼（Hypophthalmichthys molitrix）为研究对象，通过测定肌球蛋白在热诱导凝胶形成过程中的二级结构、表面疏水性（S₀-ANS）、二硫键、平均粒径（d_z）和动态流变学的变化，旨在揭示两者凝胶特性形成的差异。结果表明:在热诱导凝胶形成过程中，青鱼肌球蛋白变性展开程度高于鲢鱼肌球蛋白，暴露更多的疏水性氨基酸残基，从而形成的疏水性相互作用高于鲢鱼，使得青鱼肌球蛋白在热诱导凝胶形成过程中的d_z约为鲢鱼肌球蛋白的2倍，G'高于鲢鱼。研究结果说明，青鱼肌球蛋白的热诱导凝胶形成能力高于鲢鱼，且二者肌球蛋白分子α-螺旋向β-折叠或β-转角转变有利于肌球蛋白的热凝胶作用。

Comparison of the Properties of Heat-induced Gel of Black Carp and Silver Carp Myosin

The objective of this work was to investigate the difference of heat-induced gel properties between black carp(Mylopharyngodon piceus)and silver carp(Hypophthalmichthys molitrix).The secondary structure,surface hydrophobicity(S0-ANS),disulfide bonds,average particle size(dz)and dynamic rheology of myosin during heat-induced gel formation were also studied.The results showed that denaturation degree of black carp myosin was higher than that of silver carp during the heat-induced gel formation,indicating more hydrophobic amino acid residues were exposed to form a higher hydrophobic interaction in black carp myosin.Therefore,the d z of black carp myosin was about twice that of silver carp,and G′was higher than silver carp.The results showed that the myosin of black carp had a higher heat-induced gel forming ability than silver carp.The transformation ofα-helix toβ-fold orβ-turn angle were conducive to the gelation of myosin.