增强马氏珠母贝肌肉水溶性蛋白质热稳定胶体筛选研究

Study on the Colloid Screening for Enhancing Thermal Stability of the Water Soluble Proteins Extracted from Pinctada martensii Muscle

以珍珠产业副产物马氏珠母贝肉为研究对象,在前期研究结果基础上,筛选有效提高马氏珠母贝肌肉水溶性蛋白(WSP)热稳定性亲水胶体,并分析不同热处理条件下最佳亲水胶体对马氏珠母贝肌肉水溶性蛋白(WSP和F-D WSP)热稳定性的影响,研究结果显示:同一热处理温度条件下,卡拉胶、果胶及瓜尔胶体对WSP的热稳定性的影响存在明显差异(P<0.05)。在热处理温度范围内(60~100℃),卡拉胶对于稳定WSP的效果最好。卡拉胶对WSP和F-D WSP的热稳定性影响作用存在明显差异性(P<0.05),在热处理温度范围内(60~100℃),随着热处理温度的不断提高,卡拉胶对WSP稳定性作用逐渐增强,而对F-D WSP的稳定性作用则呈先增强后减弱的趋势。

In this paper,the pearl industry by-product of Pinctada martensii was as the object of the study,based on the previous research results,the hydrophilic colloids,which was effectively enhancing the thermal stability of Water-Soluble Protein(WSP)of Pinctada martensii were screening.Meanwhile,the effect of the best hydrophilic colloid on Pinctada martensii muscle water-soluble proteins(WSP and F-D WSP)under different heat-treatment conditions was studied.The results showed that the thermal stability of WSP was significantly affected by carrageenan,pectin and guar colloid under the same heat treatment temperatures(P<0.05).And in the range of heat treatment temperature(60~100℃),the effect of carrageenan was the best.Moreover,the effect of carrageenan on the thermal stability of WSP and F-D WSP was significantly different(P<0.05).In the range of 60~100℃,the effect of carrageenan on the stability of WSP was observed with the increasing of heat treatment temperature and the stability of F-D WSP was enhanced in the initial stage and then weakened at high temperature stage.