高密度CO2处理虾肌球蛋白形成凝胶的临界浓度与凝胶强度

为了探讨高密度CO2（dense phase carbon dioxide,DPCD）诱导蛋白质形成凝胶的机制,以凡纳滨对虾肌球蛋白为研究对象,研究了DPCD处理压强、温度和时间对虾肌球蛋白形成凝胶的临界浓度和对虾肉糜凝胶强度的影响。研究结果表明：DPCD处理压强和温度对虾肌球蛋白溶液形成凝胶的临界浓度有显著影响,处理时间对肌球蛋白溶液形成凝胶的临界浓度无显著影响,但增加处理时间,可以形成更加紧实的凝胶。在40℃和5-30 MPa时虾肌球蛋白溶液形成凝胶的临界质量浓度为14 mg/mL,在50℃和5、10 MPa时虾肌球蛋白溶液形成凝胶的临界质量浓度为12 mg/mL,在50℃和15-30 M...

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Published in农业工程学报 Vol. 33; no. 7; pp. 295 - 301
Main Author 刘书成 郭明慧 邓倩琳 刘媛 刘蒙娜 吉宏武 毛伟杰 高静
Format Journal Article
LanguageChinese
Published 广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研发中心,广东普通高校水产品深加工重点实验室,湛江524088 2017
Subjects
临界浓度
凝胶化
压强
肌球蛋白
蛋白
高密度CO2
高密度CO2
gelation
蛋白
least gelation concentration
压强
proteins
myosin
临界浓度
肌球蛋白
pressure
dense phase carbon dioxide
凝胶化
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Summary:为了探讨高密度CO2（dense phase carbon dioxide,DPCD）诱导蛋白质形成凝胶的机制,以凡纳滨对虾肌球蛋白为研究对象,研究了DPCD处理压强、温度和时间对虾肌球蛋白形成凝胶的临界浓度和对虾肉糜凝胶强度的影响。研究结果表明：DPCD处理压强和温度对虾肌球蛋白溶液形成凝胶的临界浓度有显著影响,处理时间对肌球蛋白溶液形成凝胶的临界浓度无显著影响,但增加处理时间,可以形成更加紧实的凝胶。在40℃和5-30 MPa时虾肌球蛋白溶液形成凝胶的临界质量浓度为14 mg/mL,在50℃和5、10 MPa时虾肌球蛋白溶液形成凝胶的临界质量浓度为12 mg/mL,在50℃和15-30 MPa时虾肌球蛋白溶液形成凝胶的临界质量浓度为11 mg/mL,在60℃和5-30 MPa时虾肌球蛋白溶液形成凝胶的临界质量浓度为10 mg/mL。DPCD处理压强和温度对虾肉糜的凝胶强度也具有显著影响（P〈0.05）,且随着压强增加和温度升高,虾肉糜凝胶强度呈增加趋势（P〈0.05）;在50℃和25 MPa下处理虾肉糜20 min,形成的凝胶强度较好,达到了（14.28±0.57）N·mm。DPCD处理温度越高,虾肌球蛋白形成凝胶的临界浓度就越低,而虾肉糜形成凝胶的强度越高;DPCD处理压强越高,虽然对虾肌球蛋白形成凝胶的临界浓度影响较小,但能使虾肌球蛋白和虾肉糜形成凝胶的强度增加。从分析中还可以推断,DPCD低压（5-10 MPa）诱导虾肉糜形成凝胶主要是热效应的作用,DPCD较高压强（〉10 MPa）诱导虾肉糜形成凝胶是热和CO2分子效应的共同作用。研究结果为进一步阐明DPCD诱导蛋白质形成凝胶的机制提供了基础数据。
Bibliography:11-2047/S
pressure; proteins; gelation; dense phase carbon dioxide; least gelation concentration; myosin
Dense phase carbon dioxide（DPCD）, also known as high pressure carbon dioxide（HPCD）, is a promising non-thermal food processing technology. DPCD was originally applied to inactivate microorganisms and enzymes in food. However, many researchers found that DPCD could induce some proteins associated with microorganism metabolism inactivation and the change of the secondary structure of enzyme protein when the food was treated by DPCD. Meanwhile, they also found that DPCD could induce some food protein inactivation. DPCD could not only improve the functional properties of protein but also induce protein to form gel. Our previous study results showed that DPCD could induce shrimp surimi to form gel and the microstructure and texture of gel were better than those induced by heat. Myosin is the key protein of forming gel for animal meat. Protein concentration is an important factor affecting myosin to form gel. Gene
ISSN:1002-6819
DOI:10.11975/j.issn.1002-6819.2017.07.039