| 高密度CO2对虾肌球蛋白微观形貌的影响 |
| |
| 引用本文： | 刘书成,董安迪,罗帅,陈亚励,刘媛,刘蒙娜,吉宏武,高静,毛伟杰,邓楚津,郝记明. 高密度CO2对虾肌球蛋白微观形貌的影响[J]. 肉类研究, 2018, 32(2): 1. DOI: 10.7506/rlyj1001-8123-201802001 |
| |
| 作者姓名： | 刘书成 董安迪 罗帅 陈亚励 刘媛 刘蒙娜 吉宏武 高静 毛伟杰 邓楚津 郝记明 |
| |
| 作者单位： | 广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东省海洋食品工程技术研发中心，广东普通高校水产品深加工重点实验室，广东 湛江 524088 |
| |
| 基金项目： | 国家自然科学基金面上项目（31371801；31771997）；广东海洋大学创新强校重大培育项目（GDOU2017052603）；现代农业产业技术体系建设专项（CARS-47）；广东普通高等学校水产品高值化加工与利用创新团队项目（GDOU2016030503） |
| |
| 摘 要： | 以凡纳滨对虾肌球蛋白为研究对象，用原子力显微镜观察高密度CO2（dense phase carbon dioxide， DPCD）处理压强、温度和时间对肌球蛋白微观形貌的影响，探讨DPCD处理过程中肌球蛋白的聚集行为特征。结果 表明：在不同的DPCD处理压强、温度和时间条件下，肌球蛋白变性和聚集的程度有显著差异；DPCD诱导肌球蛋白 变性聚集过程中，不仅有热效应引起的蛋白质分子间的相互作用，还有高压下CO2与蛋白质分子间的相互作用。
|
| 关 键 词： | 高密度CO2 微观形貌 分子粒径 肌球蛋白 凡纳滨对虾 |
Effect of Dense Phase Carbon Dioxide on Micromorphology of Myosin from Litopenaeus vannamei Muscle |
| |
| LIU Shucheng,DONG Andi,LUO Shuai,CHEN Yali,LIU Yuan,LIU Mengna,JI Hongwu,GAO Jing,MAO Weijie,DENG Chujin,HAO Jiming. Effect of Dense Phase Carbon Dioxide on Micromorphology of Myosin from Litopenaeus vannamei Muscle[J]. Meat Research, 2018, 32(2): 1. DOI: 10.7506/rlyj1001-8123-201802001 |
| |
| Authors: | LIU Shucheng DONG Andi LUO Shuai CHEN Yali LIU Yuan LIU Mengna JI Hongwu GAO Jing MAO Weijie DENG Chujin HAO Jiming |
| |
| Affiliation: | Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Provincial Seafood Engineering Technology Research Center, Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China |
| |
| Abstract: | In the present research, the effect of dense phase carbon dioxide (DPCD) on the micromorphology of myosin extracted from Litopenaeus vannamei muscle was studied by atomic force microscopy (AFM). DPCD treatments were carried out at different pressures and temperatures for different durations. The aggregation characteristics of myosin during the treatments were explored. The results showed that the degree of myosin denaturation and aggregation varied greatly as a function of pressure, temperature and treatment time. DPCD induced myosin denaturation and aggregation by thermally inducing protein-protein interaction as well as by inducing interaction between the protein and carbon dioxide at high pressure. |
| |
| Keywords: | dense phase carbon dioxide micromorphology protein particle diameter myosin Litopenaeus vannamei |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《肉类研究》浏览原始摘要信息 |
|
点击此处可从《肉类研究》下载全文 |
