关键词：
鱼肉蛋白;腥味物质;顶空-固相微萃取;顶空浓度;结合位点;结合常数;自由能
摘 要：
采用顶空-固相微萃取-气相色谱-质谱联用技术对4种典型呈腥味挥发物(庚醛、辛醛、壬醛和1-辛烯-3-醇)与白鲢鱼肉肌原纤维蛋白质、肌球蛋白和肌动蛋白的结合能力进行分析。结果表明,肌球蛋白作为肌原纤维蛋白主要的组分,是白鲢鱼肉中典型腥味物质的主要结合受体。基于热力学模型(Scatchard方程及其Klotz图)的研究发现,肌球蛋白与4种腥味物质的结合自由能(ΔG)均小于0,表明所有结合反应均是自发的。与直链醛(庚醛、辛醛、壬醛)相比,1-辛烯-3-醇和肌球蛋白有更多的结合位点数(n)和较高的结合常数(K),且肌球蛋白对直链醛的结合能力随着链长的增加而有所降低。该研究结果可为今后在淡水鱼糜生产过程中改良现有漂洗方法以实现有效脱腥提供理论依据。
译 名：
Interactions of Silver Carp Meat Proteins with Characteristic Fishy Volatile Compounds Analyzed Using HS-SPME-GC-MS
作 者：
LIU Lin;CHONG Yunqing;DING Yuting;GU Saiqi;ZHOU Xuxia;College of Ocean, Zhejiang University of Technology;
关键词：
fish protein;;fishy volatiles;;headspace solid phase microextraction;;headspace concentration;;binding sites;;binding constants;;free energy
摘 要：
In this work, the binding abilities of four characteristic fishy volatile compounds(heptanal, octanal, nonanal, and 1-octen-3-ol) to silver carp meat proteins(myofibrillar proteins, myosin, and actin) were studied by headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). Results indicated that myosin, one of the major myofibrillar proteins, was the primary binding receptor of the volatiles. Based on the studies of thermodynamic models(Scatchard equation and Klotz plot), the Gibb's free energy(ΔG) of binding of myosin to the four fishy volatiles studied were all below 0, indicating that the interactions are spontaneous. Compared with other linerchain aldehydes(heptanal, octanal and nonanal), 1-octen-3-ol had more binding sites and higher binding constant to myosin protein. Moreover, the binding affinity of myosin to linear-chain aldehydes decreased with the chain length of the aldehydes. These results could provide theoretical basis for improving the existing rinsing method, aiming to achieve effective deodorization of surimi.
