肌球蛋白—亲水性胶体混合体系凝胶特性的研究

发布时间：2019-07-09 10:09

【摘要】：肌球蛋白在鱼糜制品凝胶形成过程中起决定性作用,亲水性胶体是一类为了提高鱼糜制品质量常用的添加辅料,研究肌球蛋白的凝胶特性以及与亲水性胶的相互作用对于提高产品质量和新产品的开发具有重要意义。本文分别研究了 K-卡拉胶、可得然胶的添加对肌球蛋白凝胶特性、冻融稳定性、冻藏过程中理化特性的影响,结果如下:(1)添加卡拉胶、可得然胶可以显著提高肌球蛋白凝胶的凝胶强度和持水率,同时在肌球蛋白凝胶的形成过程中提高储藏模量和损耗模量,且整个过程中G'G"。肌球蛋白的变性温度为36.4℃,胶体的引入不能改变其变性温度。(2)胶体的引入降低了肌球蛋白凝胶内部水分的流动性,增大了凝胶体系中不易流动水的比例。(3)在冻融过程中,肌球蛋白及其与多糖的混合凝胶的凝胶强度和持水率随冻融次数的增多而降低。加入胶体组的凝胶强度、持水率均大于空白组,可得然胶的效果优于卡拉胶。冻融处理导致凝胶中不易流动水转化为自由水,添加胶体组的转化量低于空白组,可得然胶的效果优于卡拉胶。(4)卡拉胶及可得然胶的添加对肌球蛋白凝胶的蛋白质骨架结构基本没有影响,也没有发生蛋白质基团的改变,但胶体与肌球蛋白的混合凝胶内部氢键作用力增强。冻融处理导致亲水基团数量的降低,这可能是凝胶强度、持水率降低的原因。(5)胶体的添加改变了肌球蛋白的凝胶结构,形成了结构致密,孔洞分布均匀,孔径较小且高度交联的蛋白凝胶网络。反复冻融导致凝胶结构完全崩溃,卡拉胶、可得然胶的添加可在一定程度上缓解冻融过程中冰晶对凝胶结构的破坏。(6)冻藏导致肌球蛋白组以及加入卡拉胶、可得然胶、商业抗冻剂组的凝胶强度、Ca2+-ATP酶活性、总巯基含量、活性疏基含量下降,蛋白质表面疏水性随冻藏时间的延长而增大。凝胶强度与Ca2+-ATP酶活性、总巯基含量、活性巯基含量的变化成线性正相关关系,与表面疏水性呈线性负相关关系。(7)卡拉胶、可得然胶的添加对肌球蛋白冻藏过程中Ca2+-ATP酶活性、表面疏水性、活性巯基含量、总巯基含量的变化以及凝胶特性具有积极作用。从蛋白质结构方面看,胶体可以缓解肌球蛋白的变性,但单一组分胶体添加效果低于商业抗冻剂。
[Abstract]:Myosin plays a decisive role in the gel formation process of the surimi product, and the hydrophilic colloid is a class of added auxiliary materials commonly used for improving the quality of the surimi product. The study of the gel properties of myosin and the interaction with the affinity gel are of great significance to the improvement of product quality and the development of new products. The effects of the addition of K-carrageenan on the properties of myosin gel, freeze-thaw stability and the physical and chemical properties of the freeze-thaw process were studied in this paper. The results were as follows: (1) Carrageenan was added, and the gel strength and water-holding rate of the myosin gel can be significantly improved. at the same time, the storage modulus and the loss modulus are improved during the formation of the myosin gel and the G 'G' in the whole process, the denaturation temperature of the myosin is 36.4 DEG C, the introduction of the colloid can not change the denaturation temperature of the myosin gel, (2) the introduction of the colloid reduces the fluidity of the water in the myosin gel, and (3) the gel strength and the water holding rate of the myosin and the mixed gel of the myosin and the polysaccharide are reduced with the increase of the freeze-thaw number during the freezing and thawing process, and the gel strength and the water holding rate of the gel group are greater than the blank group, The method has the advantages that the effect of the available glue is better than that of the carrageenan, the freeze-thaw treatment leads to the fact that the water in the gel is not easy to flow into free water, the conversion amount of the adding colloid group is lower than that of the blank group, (4) the addition of the carrageenan and the available glue has no effect on the structure of the protein framework of the myosin gel, and no change of the protein group occurs, the freeze-thaw treatment results in a decrease in the number of hydrophilic groups, which may be the cause of the gel strength and the water-holding reduction. (5) the addition of the colloid changes the gel structure of the myosin, forming a dense structure, the pore distribution is uniform, the pore diameter is small and the highly cross-linked protein gel network is formed, the gel structure is completely collapsed and the carrageenan is caused by the repeated freeze-thaw, (6) the gel strength, the Ca 2 +-ATPase activity, the total molar basis content and the active oleophobic content of the myosin group and the addition of the carrageenan, the currant gum, the commercial anti-freezing agent group, The hydrophobicity of the surface of the protein increased with the extension of the freezing time. The gel strength was positively related to the change of the activity of the Ca2 +-ATPase, the total molar base, the content of the active carbon-base, and the surface hydrophobicity. (7) Carrageenan, The method of the invention has the advantages of improving the activity of the Ca2 +-ATPase, the surface hydrophobicity, the active carbon-base content, the total base-base content and the gel property of the myosin in the freezing and storing process of the myosin, and the colloid can alleviate the denaturation of the myosin from the aspect of the protein structure, But the addition effect of the single component colloid is lower than that of the commercial anti-freezing agent.
【学位授予单位】：福建农林大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS254.1

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