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投稿时间：2023-05-30
投稿时间：2023-05-30
中文摘要: 以牡蛎肌浆蛋白为原料，研究200 W 超声功率下，超声处理时间（0、10、20、30、40、50 min）对其结构和溶解性的影响。通过内源性荧光强度、表面疏水性、二硫键等指标分析蛋白质分子结构的变化，以溶解性、浊度等指标分析蛋白质聚集行为的变化。结果显示，随着超声处理时间的延长，肌浆蛋白的分子质量无明显变化，内源性荧光强度降低且在40 min 达到最低，表面疏水性呈先下降后上升趋势，在40 min 达到最低，总巯基与游离巯基含量在30 min 均开始显著下降，在40 min 达到最低，二硫键含量在40 min 显著下降且达到最低，溶解性呈现先上升后下降趋势，在40 min 达最高为79.92%。综上，超声波处理能改善肌浆蛋白结构和理化性质，并显著提高其溶解特性。
Abstract:The sarcoplasmic proteins from oyster were subjected to ultrasonic treatment at 200 W for 0，10，20，30，40 min，and 50 min，and the protein structure and solubility were examined.The changes in the molecular structure of the proteins were analyzed from endogenous fluorescence intensity，surface hydrophobicity，and disulfide bond.The changes of the aggregation behaviors of the proteins were analyzed from solubility and turbidity.The results showed that the molecular mass of sarcoplasmic proteins did not change significantly with the prolongation of ultrasonic treatment time.The endogenous fluorescence intensity decreased and reached the lowest at the time point of 40 min.The surface hydrophobicity showed a trend of first decreasing and then increasing，and reached the lowest at the time point of 40 min.The total and free sulfhydryl content decreased significantly at the time point of 30 min and reached the lowest at the time point of 40 min.The content of disulfide bonds decreased reached the lowest at the time point of 40 min.The solubility showed a tendency of first increasing and then decreasing，reaching the peak of 79.92% at the time point of 40 min.In conclusion，ultrasonic treatment can improve the structures，physicochemical properties，and solubility of the sarcoplasmic proteins from oyster.
文章编号：202323005 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2019YFD0902003）
| Author Name | Affiliation |
| ZUO Shuojing，LI Xiaoyan，LIU Xiaohan，ZHANG Qing，HUAI Xiangqian，SANG Yaxin* | College of Food Science and Technology，Hebei Agricultural University，Baoding 071000，Hebei，China |
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