加热处理对鲶鱼鱼糜漂洗水中肌浆蛋白性质的影响

天津农学院学报 ›› 2015, Vol. 22 ›› Issue (2): 16-20.

加热处理对鲶鱼鱼糜漂洗水中肌浆蛋白性质的影响

李鹏¹, 郭耀华¹, 樊晓盼¹, 马俪珍^{1, *}, 肖艳², 李平兰³

1. 天津农学院食品科学与生物工程学院天津市农副产品深加工技术工程中心,天津 300384;
2. 天津市宽达水产食品有限公司鱼糜高值转化及品质控制技术企业重点实验室,天津 300304;
3. 中国农业大学食品科学与营养工程学院,北京 100083

收稿日期:2015-02-01 发布日期:2015-06-30
通讯作者: 天津市科技支撑计划项目“淡水鱼鱼糜安全及品质控制和副产物高值化利用关键技术研究与工程示范”（13ZCZDNC01600）
作者简介:李鹏（1988-）,男,山西晋城人,硕士在读,主要从事水产品质量与安全方向研究。E-mail：fendoumuye@163.com。
基金资助:
马俪珍（1963-）,女,山西临猗人,教授,博士,主要从事畜产和水产加工技术研究。E-mail：malizhen-6329@163.com。

Thermal Characteristics of Catfish Sarcoplasmic Protein Recovered from Rinsing Water

LI Peng¹, GUO Yao-hua¹, FAN Xiao-pan¹, MA Li-zhen^{1, *}, XIAO Yan², LI Ping-lan³

1. Tianjin Engineering and Technology Research Center of Agricultural Products Processing, College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China;
2. Key Enterprise Laboratory of High Value Transformation and Quality Control Technology of Surimi, Tianjin Kuanda Aquatic Food Co. Ltd.,Tianjin 300304, China;
3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received:2015-02-01 Published:2015-06-30

摘要/Abstract

摘要： 鱼糜加工过程中一般需要经过2~3次的漂洗,以提高鱼糜的白度和弹性,并去除鱼腥味,但漂洗水中含有的水溶性蛋白同时被损失。本试验从漂洗水中提取肌浆蛋白,通过研究这种蛋白的热学特性,为其回收利用提供数据支持。鲶鱼鱼糜的漂洗水回收后经离心得到上清液,即为鲶鱼肌浆蛋白（Catfish sarcoplasmic protein,CSP）。试验研究不同加热温度对CSP的浊度、总巯基含量、表面疏水性、聚合及变性情况的影响,结果表明：随着热处理温度的升高,CSP的各项指标均发生明显变化,SDS-PAGE可直观看出CSP发生了明显的变性和聚合,当加热温度达55 ℃时,CSP的浊度显著增加,总巯基含量显著下降,表面疏水性呈现先升高后降低的趋势,当CSP加热到55 ℃时会发生明显的变性现象,即55 ℃是CSP变性的关键温度点。

关键词: 鲶鱼, 肌浆蛋白, 漂洗水, 加热温度

Abstract: Fish surimi is usually rinsed 2 to 3 times during processing to increase the whiteness and elasticity, and to remove fishy smell. At the same time, the water-soluble proteins are lost with rinsing water. Thus the present researches were aimed to recover the sarcoplasmic protein from rinsing water. The thermal characteristics of the recovered protein were valuable for further study of the protein recycling. Rinsing water of catfish surimi were recovered by centrifugation, and the supernatant contained catfish sarcoplasmic protein （CSP）. Influence of different temperatures on turbidity, total sulfydryl content, surface hydrophobicity, aggregation and degeneration of CSP were studied. The results show that the above properties of CSP were significantly influenced by heating temperature. The results of SDS-PAGE revealed that CSP degenerated and polymerized significantly during heating. CSP turbidity significantly increased and the total sulfydryl content decreased when the heating temperature reached 55 ℃. The surface hydrophobicity raised then declined with increased heating temperature. The results proved that CSP denatured at 55 ℃. It is proposed that 55 ℃ was the key point of CSP denaturation.

Key words: catfish, sarcoplasmic protein, rinsing water, heating temperature

中图分类号:

TS254.9

李鹏, 郭耀华, 樊晓盼, 马俪珍, 肖艳, 李平兰. 加热处理对鲶鱼鱼糜漂洗水中肌浆蛋白性质的影响[J]. 天津农学院学报, 2015, 22(2): 16-20.

LI Peng, GUO Yao-hua, FAN Xiao-pan, MA Li-zhen, XIAO Yan, LI Ping-lan. Thermal Characteristics of Catfish Sarcoplasmic Protein Recovered from Rinsing Water[J]. Journal of Tianjin Agricultural University, 2015, 22(2): 16-20.

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