摘要
研究鳙鱼在-10、-20、-30和-40℃冻藏过程中胶原蛋白生化特性的变化。通过研究胶原蛋白的溶出量和采用SDS-PAGE法分析了鳙鱼在冻藏过程中的胶原蛋白变化情况。结果表明,胶原蛋白在冻藏过程中其溶出量呈波浪变化,但总体上是下降的。SDS-PAGE的结果证实了胶原蛋白在冻藏过程中确实发生了降解。冻藏温度之间的差异是显著的(P<0.05)。冻藏温度越低,胶原蛋白变化越缓慢。
The biochemical characters changes of collagen of bighead during frozen and -40 ℃ are studied. The denaturation of collagen of bighead during frozen storage changes of collagen and SDS-PAGE. The lower the frozen storage temperature is denaturation of collagen of the three fishes are(P〈5 %).
出处
《食品研究与开发》
CAS
北大核心
2009年第12期21-25,共5页
Food Research and Development
关键词
鳙鱼
低温贮藏
胶原蛋白
生化特性
bighead
low temperature storage
collagen
biochemical characters storage at -10,-20,-30 are studied by solubility , the slower the rates of