加热过程中虾头蛋白变性程度的表征方法比较

为选择适合虾头蛋白变性程度的表征方法，本研究以虾头中提取的混合蛋白为材料，在100 ℃下加热处理一定时间，通过溶解度法、SDS-PAGE法、圆二色谱法、荧光光谱法等定量表征蛋白质变性程度并比较。研究结果表明:溶解度法、SDS-PAGE法、圆二色谱法、荧光光谱法在表征加热过程中虾头蛋白变性程度上具有一致性，不同浓度的虾头蛋白在加热过程中变性程度都呈S型上升趋势，但在加热1~4 min之间变性速率存在差异，其中蛋白溶解度的变性程度对加热时间的灵敏度最为显著。这表明选择溶解度作为表征虾头蛋白变性程度的方法更加便捷。研究结果为食品加工过程中表征蛋白变性程度提供了方法参考。

Comparison of Characterization Methods for Denaturation Degree of Shrimp Head Protein during Heating

In order to select the suitable characterization method for the denaturation degree of shrimp head protein, the mixed protein extracted from shrimp head was heated at 100 ℃ for a certain time. The denaturation degree of protein was characterized and compared by solubility method, SDS-PAGE method, circular dichroism and fluorescence spectrum. The results showed that solubility method, SDS-PAGE method, circular dichroism and fluorescence spectroscopy were consistent in characterizing the denaturation degree of shrimp head protein during heating. The denaturation degree of shrimp head protein with different concentrations showed an S-shaped upward trend during heating, but there was a difference in denaturation rate between heating 1~4 min. Among them, the denaturation degree of protein solubility was the most sensitive to heating time. This showed that solubility was more convenient to choose as a method to characterize the denaturation degree of shrimp head protein. The results provide a method reference for characterizing the degree of protein denaturation in food processing.