微波能强度与鸡胸肉中蛋白质变性的关系

The relationship between microwave energy intensity and protein denaturation of chicken breast

本文以鸡胸肉为研究对象,探讨微波能强度与鸡肉中肌浆蛋白和肌原纤维蛋白变性的关系。分别采用低火力、中火力、高火力,加热鸡胸肉30、60、90、120s,采用双缩脲法和SDS-PAGE电泳分析肌浆蛋白和肌原纤维蛋白的变化情况。结果表明:肌浆蛋白提取液浓度随着加热火力和时间的增加浓度迅速降低,肌原纤维蛋白提取液浓度在低火力和中火力加热条件下先上升后下降,高火力条件下则一直降低;肌原纤维蛋白的热稳定性高于肌浆蛋白,30～40ku之间的蛋白热稳定性较高,在高火力加热到90s以后才完全变性沉淀。

With the conditions of commercial microwave processing, the relationship between microwave intensity and the denaturation of sarcoplasmic protein and myofibrillar protein in chicken breast was evaluated,which aimed at providing test parameters in the processing of chicken products with microwave.The changes of sarcoplasmic protein and myofibrillar protein were analysises using the biuret method and SDS-PAGE,with different heating fire： low fire,medium fire, high fire, and heating time：30,60,90, ]20s.The results suggested that：with the increase of heating fire and time, the denaturation of the sarcoplasmic protein in chicken breast increased significantly,the extract concentration of myofibrillar protein first increased and then decreased with the low and medium fire, under the conditions of high fire the content reduced; The hermal stability of myofibrillar protein was higher than sarcoplasmic protein.From 30ku to 40ku,the thermal stability of protein was higher.The protiens had fully denaturedprecipitation until high-fire heating with 90s.