| 电子束辐照对梅鱼鱼糜肌原纤维蛋白结构及凝胶特性的影响 |
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| 引用本文： | 邓思瑶,杨文鸽,徐大伦,楼乔明,张进杰,傅佳,张春丹. 电子束辐照对梅鱼鱼糜肌原纤维蛋白结构及凝胶特性的影响[J]. 现代食品科技, 2017, 33(1): 139-144 |
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| 作者姓名： | 邓思瑶 杨文鸽 徐大伦 楼乔明 张进杰 傅佳 张春丹 |
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| 作者单位： | （宁波大学海洋学院，浙江省动物蛋白食品精深加工重点实验室，浙江海洋高效健康养殖协同创新中心，浙江宁波 315211）,（宁波大学海洋学院，浙江省动物蛋白食品精深加工重点实验室，浙江海洋高效健康养殖协同创新中心，浙江宁波 315211）,（宁波大学海洋学院，浙江省动物蛋白食品精深加工重点实验室，浙江海洋高效健康养殖协同创新中心，浙江宁波 315211）,（宁波大学海洋学院，浙江省动物蛋白食品精深加工重点实验室，浙江海洋高效健康养殖协同创新中心，浙江宁波 315211）,（宁波大学海洋学院，浙江省动物蛋白食品精深加工重点实验室，浙江海洋高效健康养殖协同创新中心，浙江宁波 315211）,（宁波大学海洋学院，浙江省动物蛋白食品精深加工重点实验室，浙江海洋高效健康养殖协同创新中心，浙江宁波 315211）,（宁波大学海洋学院，浙江省动物蛋白食品精深加工重点实验室，浙江海洋高效健康养殖协同创新中心，浙江宁波 315211） |
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| 基金项目： | 国家自然科学基金资助项目（31371793）；宁波大学学科项目（XKl15D241） |
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| 摘 要： | 以梅鱼鱼糜为原料,研究不同电子束辐照剂量(0～9 k Gy)对鱼糜肌原纤维蛋白结构及其凝胶特性的影响,确定提高鱼糜凝胶品质的最适剂量。结果表明:低剂量(≤5 k Gy)组总巯基和活性巯基含量下降不明显,但7 k Gy和9 k Gy组下降明显;随辐照剂量的增加,Ca2+-ATPase活性明显下降,而表面疏水性先增大后减小,5 k Gy组表面疏水性值达到最大。SDS-PAGE和DSC分析显示,随辐照剂量的增加,尤其在7 k Gy和9 k Gy组,肌球蛋白重链、肌球蛋白和肌动蛋白的热稳定性下降明显;鱼糜凝胶特性结果表明,经5 k Gy电子束处理,梅鱼鱼糜的凝胶强度、白度值和持水性均高于对照及其它剂量组。综上所述,5 k Gy辐照剂量可有效改善梅鱼鱼糜的凝胶特性,且相比于高剂量(≥7 k Gy)组,低剂量辐照对梅鱼鱼糜肌原纤维蛋白结构的影响不显著。电子束辐照处理可以成为改善梅鱼鱼糜凝胶品质的一种有效手段,合适剂量为5 k Gy。
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| 关 键 词： | 电子束辐照；梅鱼鱼糜；肌原纤维蛋白；结构；凝胶特性 |
| 收稿时间： | 2016-01-25 |
Effects of Electron Beam Irradiation on the Myofibrillar Protein Structure and Gel Properties of Collichthys lucidus Surimi |
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| DENG Si-yao,YANG Wen-ge,XU Da-lun,LOU Qiao-ming,ZHANG Jin-jie,FU Jia and ZHANG Chun-dan. Effects of Electron Beam Irradiation on the Myofibrillar Protein Structure and Gel Properties of Collichthys lucidus Surimi[J]. Modern Food Science & Technology, 2017, 33(1): 139-144 |
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| Authors: | DENG Si-yao YANG Wen-ge XU Da-lun LOU Qiao-ming ZHANG Jin-jie FU Jia ZHANG Chun-dan |
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| Affiliation: | (School of Marine Sciences, Ningbo University, Collaborative Innovation Center for Zhejiang Marine High-efficiency and Healthy Aquaculture, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315211, China),(School of Marine Sciences, Ningbo University, Collaborative Innovation Center for Zhejiang Marine High-efficiency and Healthy Aquaculture, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315211, China),(School of Marine Sciences, Ningbo University, Collaborative Innovation Center for Zhejiang Marine High-efficiency and Healthy Aquaculture, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315211, China),(School of Marine Sciences, Ningbo University, Collaborative Innovation Center for Zhejiang Marine High-efficiency and Healthy Aquaculture, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315211, China),(School of Marine Sciences, Ningbo University, Collaborative Innovation Center for Zhejiang Marine High-efficiency and Healthy Aquaculture, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315211, China),(School of Marine Sciences, Ningbo University, Collaborative Innovation Center for Zhejiang Marine High-efficiency and Healthy Aquaculture, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315211, China) and (School of Marine Sciences, Ningbo University, Collaborative Innovation Center for Zhejiang Marine High-efficiency and Healthy Aquaculture, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315211, China) |
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| Abstract: | |
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| Keywords: | electron beam irradiation Collichthys lucidus surimi myofibrillar protein structure gel properties |
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