摘要
采用差示量热扫描(DSC)、傅立叶转换-红外(FT-TR)等手段研究冷冻保藏(-18℃)对海鳗肌动球蛋白(AM)的影响。结果表明,随着冻藏时间的延长,肌动球蛋白发生了聚集而变性。表面疏水性随着冻藏时间的延长而增加,Ca2+-ATP酶活性下降、巯基和盐溶性蛋白质含量等逐渐降低。冻藏引起了蛋白质的变性。
The effect of frozen storage on actomyosin of pike eel muscle was firstly investigated by using differential scanning calorimetry (DSC) and Fourier transform infrared (FT-IR) spectrometer. The results indicated that the increase of storage time results in aggregation and denaturation of actomyosin. At the same time,the surface hydrophobicity increases,while Ca2+-ATPase activity,sulfhydryls (SHs) and salt soluble protein content decrease. Therefore more attention should be paid to frozen storage time to impr...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第2期250-253,共4页
Food Science
关键词
海鳗
冻藏
肌动球蛋白
pike eel
frozen storage
actomyosin
