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磷酸盐对草鱼肌原纤维蛋白结构的影响
引用本文:曾淑薇,李吉,熊善柏,黄琪琳.磷酸盐对草鱼肌原纤维蛋白结构的影响[J].食品科学,2014,35(23):48-51.
作者姓名:曾淑薇  李吉  熊善柏  黄琪琳
作者单位:华中农业大学食品科学技术学院,国家大宗淡水鱼加工技术研发分中心(武汉),湖北 武汉 430070
基金项目:国家现代农业(鱼)产业技术体系建设专项(CARS-46-23);武汉市应用基础研究计划项目(2014020101010068)
摘    要:以草鱼肌原纤维蛋白为对象,研究三聚磷酸钠(sodium tripolyphosphate,TPP)和焦磷酸钠(sodiumpyrophosphate,SPP)的添加量对肌原纤维蛋白溶解度和浊度、二级结构和表面疏水性、总巯基和活性巯基含量的影响。结果表明:随着磷酸盐添加量的增加,肌原纤维蛋白溶解度升高,浊度下降;蛋白链伸展使得α-螺旋含量有所降低,β-转角含量升高;同时稳定蛋白二级结构的作用力如表面疏水性、总巯基以及活性巯基含量也均增加。结论:磷酸盐可以改变蛋白质的结构特性,且SPP相对TPP而言,对肌原纤维蛋白结构的影响更为显著。

关 键 词:肌原纤维蛋白  磷酸盐  巯基  疏水性  二级结构  

Effects of Phosphates on the Structure of Myofibrillar Proteins from Grass Carp Muscle
ZENG Shu-wei,LI Ji,XIONG Shan-bai,HUANG Qi-lin.Effects of Phosphates on the Structure of Myofibrillar Proteins from Grass Carp Muscle[J].Food Science,2014,35(23):48-51.
Authors:ZENG Shu-wei  LI Ji  XIONG Shan-bai  HUANG Qi-lin
Affiliation:National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), College of Food Science and Technology,Huazhong Agricultural University, Wuhan 430070, China
Abstract:The effects of sodium tripolyphosphate (TPP) and sodium pyrophosphate (SPP) at various concentrations on the
structure of myofibrillar proteins from grass carp muscle were studied. With an increase in the amount of two phosphates,
the solubility of myofibrillar proteins increased obviously, while the turbidity decreased. The total and active sulfydryl
contents as well as the hydrophobicity of myofibrillar proteins increased with increasing concentration of phosphates.
The secondary structure of myofibrillar proteins was studied by circular dichroism, and the content of α-helix decreased
accompanied by a final increase in β-sheet due to the change of the interaction force that maintained the structural stability.
These results indicated that the two phosphates could influence the structure of myofibrillar proteins mainly through the
increase in solubility, ionic strength and interaction force, which induced unfolding of the protein chain and expansion of the
spatial distance of protein so as to alter the properties of myofibrillar proteins. In addition, SPP had more obvious effect on
the protein structure than TPP when added to the myofibrillar proteins.
Keywords:myofibrillar proteins  phosphate  sulfydryl  hydrophobicity  secondary structure  
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