处理方法对仿刺参体壁蛋白纤维超微结构的影响

Effects of Processing Method on Ultrastructure of Protein Fiber in Body Wall of Apostichopus japonicus

目的:探讨不同处理方法对仿刺参体壁蛋白纤维超微结构的影响。方法:测定仿刺参的基本营养成分;利用差示热量扫描仪(DSC)、傅里叶变换红外光谱(FTIR)和扫描电镜对仿刺参的热反应变化过程、红外吸收光谱和超微结构进行分析。结果:仿刺参是一种高蛋白、低脂肪,营养价值极高的滋补品。DSC测试表明仿刺参的热收缩温度为51.4℃。红外光谱显示,仿刺参体壁具有胶原蛋白的特征吸收峰。电镜扫描显示,新鲜仿刺参纤维纤细,分布均匀,结构整齐有序。酸处理的纤维变粗、无序,结构变得致密;碱处理的纤维弯曲缠绕,纤维间空隙变大,整个形态发生明显变化;盐处理的纤维变化不明显,有少量纤维吸水膨胀溶解;酶处理的纤维随着作用时间的延长,呈现溶胀、断裂、局部聚集。

Objective： Investigations were carried out to compare the difference of ultrastructure of protein fiber in A- postichopus japonicus body wall with different processing method. Method： A. japonicuz was tested for its basic nutrient composition. Meanwhile, their denaturation transition temperature, infrared spectral characteristics and ultrastructure were measured using differential scanning calorimetry（DSC）, Fourier transform infrared（F＇fiR） and scanning electron microscopy （SEM）, respectively. Result： A. japonicus is a high-protein and low-fat heath food with high nutritional value. The de- naturation temperatures of proteins in A. japonicas was determined by DSC studies to be 51.4 ℃. Characteristic absorption peaks of collagen were seen from the FTIR spectrum of A. japonicas. SEM observations indicated that the muscle fibers of fresh A. japonicus were thinner and packed in a homogeneous and neat arrangement., while those after acid processed were thicker and packed in a messy and close arrangement, those after base processed were curving and arranged with larger gaps among the bundles, the whole morphological change significantly, however, those after salt processed change unobvious, a small amount of fiber dissolved and sweeled in water. Fiber after protease treatment with the extension of action time, begin to present swelling, fracture and partial aggregation.