| 不同加热温度对鸭肉肌动球蛋白解离的影响 |
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| 引用本文： | 不同加热温度对鸭肉肌动球蛋白解离的影响[J]. 食品工业科技, 2012, (20): 120-124. DOI: 10.13386/j.issn1002-0306.2012.20.050 |
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| 作者姓名： | 董晗 王道营 张牧焓 诸永志 徐为民 刘芳 |
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| 作者单位： | 1. 江苏省农业科学院农产品加工研究所,江苏南京210014 南京财经大学 食品科学与工程学院,江苏南京210046
2. 江苏省农业科学院农产品加工研究所,江苏南京,210014 |
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| 基金项目： | 基金项目:国家自然科学基金资助项目 |
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| 摘 要： | 目的:研究鸭肉在不同加热温度时肌动蛋白从肌纤维中解离下来的情况,即不同加热温度对肌动球蛋白解离情况的影响。方法:选择40、50、60、70、80、90、97℃七个温度梯度,加热时间为1、10、30、60min四个梯度,利用肌动蛋白在0.2mol/LKCl中性溶液中离心时溶于上清液的特点,通过蛋白质免疫印迹(WesternBlot,WB)技术检测肌动蛋白含量。结果:结果表明,40℃对肌动球蛋白解离无明显促进作用;80、90、97℃时检测不到肌动蛋白,可能由于高温导致肌动蛋白变性而无法检测;50℃时随着加热时间延长肌动蛋白含量增加;60℃时不同加热时间下肌动蛋白含量基本不变;70℃时,随着加热时间的延长,肌动蛋白逐渐消失。结论:较低加热温度50～60℃可以促进鸭肉肌动球蛋白解离。
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| 关 键 词： | 鸭肉 加热 蛋白质免疫印迹 肌动蛋白 |
| 收稿时间： | 2012-05-15 |
Effect of different heating temperatures on liberation of actin from actomyosin in duck meat |
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| Effect of different heating temperatures on liberation of actin from actomyosin in duck meat[J]. Science and Technology of Food Industry, 2012, (20): 120-124. DOI: 10.13386/j.issn1002-0306.2012.20.050 |
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| Authors: | DONG Han WANG Dao-ying ZHANG Mu-han ZHU Yong-zhi XU Wei-min LIU Fang |
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| Affiliation: | 1(1.Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;2.College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210046,China) |
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| Abstract: | Objective:This study illustrated the situation of actin dissociation from the muscle fibers when the ducks were heated at different temperatures.Method:Seven heating temperature gradients of 40, 50, 60, 70, 80, 90 and 97℃, and four heating time gradients of 1, 10, 30 and 60 min were set in this experiment.The experiment mainly used the principle of actin was centrifuged in the supernatant when it was dissolved in 0.2mol/L KCl neutral solution, and the actin content was detected by Western Blot (WB) .Result:The study result showed that there was no effect on actomyosin dissociation when it was heated at 40℃.Actin at 80, 90 and 97℃ could not be detected, maybe the actin denatured due to the high temperatures, thus the actin could not be detected.With the heating time extended the actin content increased at 50℃.The samples were heated different time at 60℃, there was almost no significant different on actin content.With the heating time extended at 70℃ the actin gradually disappeared.Conclusion:Actomyosin dissociation was improved when the duck meat was heated at a lower temperature of 50～60℃. |
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| Keywords: | duck heating Western Blot actin |
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