热处理对鲟鱼肝脏铁蛋白稳定性的影响

以西伯利亚鲟鱼肝脏为原料,分离纯化出鲟鱼肝脏铁蛋白（liver ferritin of Acipenser baerii,ABLF）。采用电泳、紫外、动态光散射（dynamic light scattering,DLS）、傅里叶变换红外光谱等分析5 个不同热处理温度（60～100 ℃）对ABLF稳定性的影响,同时探究25～65 ℃热处理温度对ABLF铁释放速率快慢的影响及在4、25 ℃条件下ABLF的贮藏稳定性。研究表明：随着热处理温度的升高（60～100 ℃）,ABLF的溶解度和铁含量逐渐降低,蛋白聚集体含量增加;红外光谱分析显示ABLF中α-螺旋相对含量逐渐降低,无规卷曲相对含量整体呈增加趋势,以上现象在80～100 ℃范围内尤为明显,而在60～80 ℃范围内变化较小,表明ABLF在60～80 ℃具有良好的热稳定性。ABLF的铁释放速率随温度升高（25～65 ℃）而增加。4 ℃条件下ABLF贮藏稳定性高于25 ℃。本研究将为ABLF的加工及利用提供理论依据。

Effects of Heat Treatment on the Stability of Liver Ferritin from Acipenser baerii

In this study, the effect of heat treatment at different temperatures (60–100 ℃) on the stability of liver ferritin from Acipenser baerii (ABLF) was investigated by electrophoresis, ultraviolet (UV) absorption spectroscopy, dynamic light scattering (DLS), Fourier transform infrared (FTIR) spectroscopy. Besides, the effect of heat treatment temperatures of 25–65 ℃ on the rate of iron release from ABLF and the storage stability of ABLF at 4 and 25 ℃ were explored. The results showed that the solubility and iron content of ABLF gradually decreased, and the content of protein aggregates increased with increasing heat treatment temperature (60–100 ℃). The FTIR spectroscopic results showed that the relative content of α-helix structure gradually decreased, and the relative content of random coil structure generally increased with increasing heat treatment temperature, especially in the range of 80–100 ℃, while little changes were observed in the range of 60–80 ℃ indicating that ABLF had good stability at 60–80 ℃. The rate of iron release from ABLF increased with increasing heat treatment temperature (25–65 ℃). ABLF was more stable when stored at 4 ℃ than at 25 ℃. The results of this research will provide a theoretical basis for the processing and utilization of ABLF.