鲫鱼（Carassius auratus）水溶性蛋白在热处理过程中理化性质的变化。
Changes in physiochemical properties of water-soluble proteins from crucian carp (Carassius auratus) during heat treatment.
机构信息
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China.
College of Science, China Agricultural University, Beijing, 100083 People's Republic of China.
出版信息
J Food Sci Technol. 2014 Jul;51(7):1396-400. doi: 10.1007/s13197-012-0651-x. Epub 2012 Feb 17.
In order to understand physicochemical properties of water-soluble proteins obtained from crucian carp, turbidity, total sulfhydryl content, hydrophobicity and SDS-PAGE of crucian carp water-soluble proteins during heat treatment were investigated. Turbidity remained unchanged up to 44°C and considerably increased from 46°C to 54°C, one peak of increase rate was found at 50°C; total SH content decreased rapidly when heated from 50°C to 55°C; hydrophobicity increased sharply when heated up to 45°C, indicating the conformation of water-soluble proteins from crucian carp began to unfold and expose the buried nonpolar amino acids at temperatures above 45°C; analysis of SDS-PAGE indicating the formation of disulfide linkage of creatine kinase and glyceraldehy-3-phosphate dehydrogenase when the temperature reached 65°C and 80°C, respectively.
为了了解鲫鱼水溶性蛋白的理化性质，研究了鲫鱼水溶性蛋白在热处理过程中的浊度、总巯基含量、疏水性和 SDS-PAGE。浊度在 44°C 时保持不变，从 46°C 到 54°C 显著增加，在 50°C 时发现一个增加率的峰值；总 SH 含量在 50°C 到 55°C 之间迅速下降；疏水性在加热到 45°C 时急剧增加，表明鲫鱼水溶性蛋白的构象开始展开，在 45°C 以上温度下暴露出埋藏的非极性氨基酸；SDS-PAGE 分析表明，当温度分别达到 65°C 和 80°C 时，肌酸激酶和甘油醛-3-磷酸脱氢酶形成二硫键。
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