超高压对草鱼肌原纤维蛋白结构的影响

Effect of High Hydrostatic Pressure Processing on Myofibril Protein Structure of Grass Carp Fillets

摘要:

为了探究不同超高压条件对草鱼片肌原纤维蛋白结构的影响。分别研究了0.1~600 MPa，保压时间15 min的条件下对草鱼肉肌原纤维蛋白的总巯基活性巯基，拉曼光谱等结构指标的影响。结果表明：随着压力的不断增大，总巯基含量、Ca2+-ATPase活性逐渐减小，活性巯基先增大后减小，表面疏水性持续增大。内源荧光光谱表明超高压处理对肌原纤维蛋白的三级结构产生影响，改变了色氨酸的微环境。拉曼光谱分析了超高压对肌原纤维蛋白二级结构的改变，结果表明，α-螺旋结构不断减少，β-折叠或无规则卷曲相应增加。

Abstract:

In order to explore the effect of different high pressure processing conditions on myofibril protein structure of grass carp fillets. The influence of the structure indexes，such as the total sulfhydryl and surface-reactive sulfhydryl content，Raman spectroscopy of the grass carp fillets myofibril protein structure was studied by high pressure processing（Pressure：0.1~600 MPa，holding time：15 min）.Results show that with the increase of pressure，the total sulfhydryl content and Ca2 + - ATPase activity decreased. Surface-reactive sulfhydryl content increased first then decreased，and surface hydrophobicity continued to increase. Endogenous fluorescence spectrum showed that ultrahigh pressure processing affect the myofibril protein tertiary structure，meanwhile the microenvironment of tryptophan is changed. Raman spectroscopy analyzed the change of myofibril protein secondary structure by high pressure processing，with the decrease of alpha helix shrinking，beta fold or random curly increase.