海藻糖对盐渍海鳗肌动球蛋白影响的研究

Effects of Trehalose on Actomyosin of Salted Pike Eel Muscle

本实验研究了海藻糖对盐渍海鳗肌动球蛋白的影响。差示量热扫描(DSC)分析结果表明,海藻糖对于肌肉蛋白质的热稳定性有保护作用;傅立叶转换-红外(FT-TR)分析表明,当海藻糖含量达到2.90%时,海藻糖对于肌动球蛋白(AM)的二级结构具有较好的稳定作用。表面疏水性及Ca2+-ATP酶活性及巯基含量等结果表明,当海藻糖含量大于2.90%时,海藻糖可以使得肌动球蛋白的疏水相互作用增加,减少巯基氧化和二硫键的形成。因此在盐渍过程中添加海藻糖并且其浓度达到2.90%时能够很好地保护肌动球蛋白稳定,进而改善腌鱼制品的风味与品质。

The effects of trehalose on actomyosin of salted pike eel muscle were first investigated. The results of DSC indicated that trehalose can stabilize myofibrillar protein, while the results of FT-IR revealed that trehalose can also stabilize secondary strucure of actomyosin when its concentration is higher than 2.90%. From surface hydrophobicity, Ca^2＋-ATPase activity and sulfhydryls （SHs） content we could conclude that trehalose increases hydrophobic interaction and reduces oxidation of SHs and formation of disulfide when trehalose concentration is higher than 2.90%. Therefore, when trehalose was added into salting process and its concentration is higher than 2.90%, the actomyosin can be stabilized and the quality and flavor of cured pike eel improved.