中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 水煮加热虾肉蛋白变化研究 食品工业科技 2015,36 (15) 66-69+73
Position: Home > Articles > Protein changes in shrimp muscle during boiled processing Science and Technology of Food Industry 2015,36 (15) 66-69+73

水煮加热虾肉蛋白变化研究

作  者：
李晓龙;刘书成;解万翠;吉宏武;毛伟杰
单  位：
广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室广东普通高等学校水产品深加工重点实验室;广东海洋大学食品科技学院
关键词：
水煮;虾肉;蛋白变化;总巯基
摘  要：
水煮加热是熟虾制品加工中一种常用手段。为了研究水煮加热虾肉蛋白变性和分子间作用力的变化规律,测定了80、90、100℃三种加热温度条件下虾仁的中心温度、蛋白各组分含量、溶解度、总巯基含量和Ca2+-ATPase活性变化。结果表明,温度越高,蛋白组分含量变化越明显(p<0.05);80℃加热条件下离子键和氢键变化最为明显,终点含量明显低于90、100℃加热(p<0.05);温度对疏水作用的影响大小为90℃>100℃>80℃;不同加热条件下,总巯基含量和Ca2+-ATPase活性均呈下降趋势,最终趋近于0,100℃加热条件下两者变化最为显著。
译  名：
Protein changes in shrimp muscle during boiled processing
作  者：
LI Xiao-long;LIU Shu-cheng;XIE Wan-cui;JI Hong-wu;MAO Wei-jie;College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;
关键词：
boiled;;shrimp muscle;;protein change;;total-SH
摘  要：
Water heating is a common method used in shrimp cooking.In order to investigate the changes of protein denaturation and intermolecular forces of shrimp during boiling,central temperature,contents change of each protein component,protein solubility,total sulfhydryl content and Ca2 +- ATPase activity under 80,90 and 100 ℃were measured.The results showed that the higher the temperature was,the more significantly protein components changed.It was obvious that the changes of contents of ionic bonds and hydrogen bonds under 80 ℃ heating were less than those under 90 ℃ and 100 ℃( p < 0.05).Effect of temperature on the hydrophobic interaction was 90 ℃ >100 ℃ > 80 ℃.The total sulfhydryl(- SH) content and Ca2 +- ATPase activity were showed a downward trend under different heating conditions,approaching 0 finally and both of them were significantly changed under 100 ℃heating.

相似文章

导出引用
计量
文章访问数: 7
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46