超高压处理对扇贝界面闭壳肌结构的影响

Effects of Ultra-high Pressure Treatment on the Structure of Interface Adductor Muscle of Scallop

超高压加工是新型的食品冷加工技术,在改变食品质构、杀菌等方面都有较好的效果。为了探讨超高压加工技术对扇贝品质的影响,以扇贝闭壳肌为研究对象,在不同超高压处理时间下进行拉曼光谱分析,根据测定数据,得到扇贝闭壳肌主链、侧链残基结构的变化规律,并结合扫描电镜下的微观结构进行了分析。结果表明:超高压处理时间对扇贝闭壳肌空间构象的影响较显著,保压时间的延长,可改变蛋白质二级结构、侧链残基状态,从而改变蛋白质生物和力学性能。研究结果为超高压技术在水产品及其它食品领域的应用提供理论参考。

Ultra high pressure processing is a new type of food cold processing technology,which has good effects in changing food texture and sterilization.In order to explore the effect of ultra-high pressure processing technology on the quality of scallop,the obturator muscle of scallop was taken as the research object,and the Raman spectrum analysis was carried out under different ultra-high pressure processing time.According to the measured data,the change rules of the main chain and side chain residue structure of scallop obturator muscle were obtained,and the microstructure under scanning electron microscope was analyzed.The results showed that the effect of ultra-high pressure treatment time on the spatial conformation of scallop adductor muscle was significant,and the extension of holding time could change the secondary structure and side chain residue state of the protein,thus changing the biological and mechanical properties of the protein.The research results provide a theoretical reference for the application of ultra-high pressure technology in aquatic products and other food fields.