鸭胸肌肉加热过程中肌动球蛋白解离研究

为了解鸭胸肌肉加热过程中肌动球蛋白变化情况，本实验以鸭胸肉为材料，研究了加热温度（45、50、55、60、65、70 ℃）和加热时间（0、1、10、20、30、60 min）对肉中肌动球蛋白解离的影响。采用蛋白质免疫印迹技术测定肌动蛋白的含量。结果表明：在45 ℃加热条件下，肌动球蛋白几乎未发生解离（P＞0.05）；而在50、55 ℃或60 ℃加热条件下，随着加热时间的延长，肌动蛋白含量先增加后降低，但均较对照组显著性增加（P＜0.05）；65 ℃加热60 min，肌动蛋白含量降至对照组水平；70 ℃加热条件下，加热时间为30 min或60 min，检测不到肌动蛋白的存在。因此，加热温度为50～60 ℃，加热时间为10～30 min时能显著促进肌动球蛋白解离。

Heat-Induced Dissociation of Actomyosin in Duck Breast Muscle

The present study was performed to illustrate the change of actomyosin in duck breast muscle upon heattreatment. We examined the effects of heating temperature (45, 50, 55, 60, 65 and 70 ℃) and heating time (0, 1, 10, 20, 30and 60 min) on the dissociation of actomyosin in duck muscle as evaluated by Western blotting on the basis of the change inits content. Results showed no dissociation of actomyosin was observed when muscles were heated at 45 ℃ (P > 0.05). Withthe extension of heating time, the actin content increased at the early stages and then declined when muscles were heatedat 50, 55 or 60 ℃, but it was significantly higher when compared with that in the control group (P < 0.05). After heatingat 65 ℃ for 60 min, the actin content decreased to a level identical to that in the control group; however, after heating at70 ℃ for 30 or 60 min, the presence of actin was not detected. The results suggested that the dissociation of actomyosin wassignificantly improved when the muscle was heated at a temperature of 50–60 ℃ for 10–30 min.