|
|||||
|
|
| 鱼类加工制品蛋白质氧化程度分析 | |
| 引用本文： | 陆玉芹,颜明月,陈德慰,陈良元,马旦梅. 鱼类加工制品蛋白质氧化程度分析[J]. 食品科学, 2015, 36(19): 55-59. DOI: 10.7506/spkx1002-6630-201519010 |
| 作者姓名： | 陆玉芹 颜明月 陈德慰 陈良元 马旦梅 |
| 作者单位： | 1.广西大学轻工与食品工程学院，广西 南宁 530004；2.百洋水产集团股份有限公司，广西 南宁 530007 |
| 摘 要： | 本实验以市场上常见的几种鱼类加工制品为研究对象，测定其羰基含量、巯基含量、二硫键含量及蛋白质疏水性等指标，并进行相关性分析。结果表明：经过不同方式加工后，鱼制品蛋白中羰基、巯基、二硫键含量及疏水性都有显著差异（P＜0.05）。冰鲜类产品的羰基含量较低（0～1 nmol/mg），盐渍类产品的羰基含量最高（6～10 nmol/mg）；冰鲜类产品的巯基含量较高（70～100 nmol/mg），而二硫键含量最低（0.1～0.2 nmol/mg）；其余样品的巯基含量均为30～70 nmol/mg，二硫键含量为1～5 nmol/mg；羰基含量与蛋白质疏水性存在极显著相关性（r=0.84，P＜0.01），巯基含量与二硫键含量存在显著相关性（r=－0.59，P＜0.05）。由实验结果可看出，香烤、盐制类产品蛋白质氧化程度较高，淡干类产品次之，冻鲜类产品蛋白质氧化程度较低。 |
| 关 键 词： | 蛋白质氧化 鱼制品 羰基 巯基 蛋白质疏水性 |
Protein Oxidation of Processed Fish Products |
|
| LU Yuqin,YAN Mingyue,CHEN Dewei,CHEN Liangyuan,MA Danmei. Protein Oxidation of Processed Fish Products[J]. Food Science, 2015, 36(19): 55-59. DOI: 10.7506/spkx1002-6630-201519010 | |
| Authors: | LU Yuqin YAN Mingyue CHEN Dewei CHEN Liangyuan MA Danmei |
| Affiliation: | 1. Institute of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China;2. Baiyang Aquatic Group, Nanning 530007, China |
| Abstract: | Common processed fish products in the market were investigated in this study to determine and correlate the contents of carbonyl group, thiol group and disulfide bond, as well as protein hydrophobicity. The results showed that different processed fish products exhibited significant differences in the contents of carbonyl group, thiol group and disulfide bond, as well as protein hydrophobicity (P < 0.05). The carbonyl content of cold fresh products was low (0–1 nmol/mg), while the carbonyl content of salted products was the highest (6–10 nmol/mg). The thiol group content of frozen fresh products was higher (70–100 nmol/mg), and the disulfide bond content was the lowest (0.1–0.2 nmol/mg). In other processed fish products, the thiol group content was 30–70 nmol/mg, and the disulfide bond content was 1–5 nmol/mg. Correlation analysis revealed that there was a significant correlation between carbonyl content and protein hydrophobicity (r = 0.84, P < 0.01). A significant relationship existed between thiol group content and disulfide bond content (r = −0.59, P < 0.05). Our experimental results showed that the degree of protein oxidation was higher in roasted and salted products than dried products; the lowest degree of protein oxidation was found in frozen fresh products. |
| Keywords: | protein oxidation fish products carbonyl group thiol group protein hydrophobicity |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |
| 点击此处可从《食品科学》浏览原始摘要信息 | |
| 点击此处可从《食品科学》下载全文 | |