草鱼肉冷藏条件下肌肉蛋白的变化
Changes in grass carp muscle proteins during chilled storage
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摘要: 采用十二烷基磺酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)和差示扫描量热法(DSC),研究了草鱼肉在4℃冷藏过程中肌肉蛋白的变化.结果表明:汁液流失随贮藏时间的延长而逐渐增加;SDS-PAGE表明草鱼肌肉主要蛋白没有发生显著性的降解,但盐溶性蛋白的提取率呈先增加、然后保持稳定、最后减少的趋势,而不溶性蛋白提取率的变化趋势正好与盐溶性蛋白相反;DSC表明随着贮藏时间的延长,草鱼肌肉中肌球蛋白的变性峰变得越来越尖锐,肌浆蛋白的变性峰逐渐消失,而肌动蛋白的变性峰无显著性的变化.Abstract: The changes in grass carp muscle proteins during storage at 4℃ were investigated by SDS-PAGE and DSC.The results showed that the drip loss increased gradually during storage.As shown by SDS-PAGE,no significant degradation of muscle proteins were observed,however,the extractability of salt soluble proteins initially increased,then remained stable,and finally decreased,the tendency of which was contrary to that of insoluble proteins.As demonstrated by DSC,the myosin peak became more and more sharp during storage and the sarcoplasmic protein peak disappeared gradually,while the actin peak remained almost unchanged.
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Key words:
- grass carp /
- muscle protein /
- chilled storage /
- PAGE /
- DSC
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