pH变化对鲶鱼肌浆蛋白理化和功能特性的影响

Physicochemical and Functional Characteristics Changes of Catfish Sarcoplasmic Proteins Subjected to pH-Shift Method

提取鲶鱼肉漂洗液中的肌浆蛋白,用酸或碱以5种方式(①pH=3.0→7.0;②pH=5.0→7.0;③pH=7.1→7.0;④pH=9.0→7.0;⑤pH=11.0→7.0)调节其pH后,研究经过这种pH变化后的肌浆蛋白的蛋白溶解度、表面疏水性、总巯基含量、SDS-PAGE、流变性和热变性等指标的变化,以期为漂洗液中肌浆蛋白的综合利用奠定理论基础。研究结果表明:随着pH向酸性或者碱性的方向逐渐变化,肌浆蛋白溶解度、表面疏水性和总巯基含量不断下降,蛋白氧化加剧,流变学特性(黏度值)和热变性温度不断增加。

This paper used the sarcoplasmic protein of washing water from catfish （Clarias gariepinus）, and subjected to pH-shift method （pH=3.0→7.0, pH=5.0→7.0, pH=7.1→7.0, pH=9.0→7.0, pH=11.0→7.0） as the research object. Each treatment group was analyzed by protein solubility, surface hydrophobicity, total sulfhydryl content, SDS-PAGE, rheological property and the change of thermal denaturation. Results showed, as the environment of pH to the direction of the acidic or alkaline, sarcoplasm protein solubility, surface hydrophobicity and total sulfydryl content had decreased, protein oxiution increased, meanwhile, rheological properties （viscosity） and thermal denaturation temperature improved.