高压均质处理次数对肌原纤维蛋白水溶液结构及理化特性的影响

以鸡肉中的肌原纤维蛋白（myofibrillar proteins，MP）为对象，研究在103 MPa压力条件下不同高压均质（high pressure homogenization，HPH）处理次数（1～6 次）对MP水溶液结构以及理化特性的影响。结果表明：HPH可以显著提高MP在水中的溶解性（P＜0.05）。随着HPH处理次数的增加，MP在水溶液中的粒径先减小后变大；表观黏度减小，流动能力增强；表面疏水性和活性巯基含量先增加后减少；圆二色光谱结果显示不同HPH处理次数对MP水溶液的二级结构构象的影响不同；过多的HPH处理次数会导致MP水溶液中蛋白质聚集，从而影响其溶解性和稳定性；经过4 次HPH处理的MP水溶液具有较好的溶解性和稳定性。说明通过选择适当次数的HPH处理可以实现对MP在水中溶解性的调控，为其在食品加工中的应用提供新思路。

Changes in Structure and Physicochemical Properties of Myofibrillar Proteins Subjected to Different Cycles of High Pressure Homogenization Treatment

In order to elucidate the effect of high pressure homogenization (HPH) cycles on the structure and physicochemical properties of chicken myofibrillar proteins (MPs) in aqueous solutions, HPH treatment was applied to homogenize MP aqueous solutions at a pressure of 103 MPa for 1–6 cycles. The results showed that the solubility of MPs was improved significantly by HPH treatment (P < 0.05). As the number of of HPH treatment cycles increased, the particle size of MPs in aqueous solutions decreased initially and then increased; the apparent viscosity declined and the flowability rose; both the surface hydrophobicity and reactive sulfhydryl group content increased, followed by a decrease. Circular dichroism showed that different HPH cycles had distinct effects on the secondary structures of MPs. Excessive HPH cycles could lead to the aggregation of MPs in aqueous solutions, thereby affecting its solubility and stability. The solubility and stability of MPs remained quite good after 4 cycles of HPH treatment. Therefore, the aqueous solubility of MPs can be controlled by selecting the appropriate cycles of HPH treatment, which will provide a new idea for its application in food processing.