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当前位置: 首页 > 文章 > 组氨酸与氯化钾混合液对兔肉肌球蛋白特性的影响 食品科学 2014,35 (9) 6-10
Position: Home > Articles > Effect of Mixed Solutions of L-Histidine and KCl on Heat-Induced Gel Properties of Rabbit Skeletal Myosin FOOD SCIENCE 2014,35 (9) 6-10

组氨酸与氯化钾混合液对兔肉肌球蛋白特性的影响

作  者：
赵晓阳;李可;邹玉峰;徐幸莲;周光宏
单  位：
南京农业大学教育部肉品加工与质量控制重点实验室
关键词：
肌球蛋白;组氨酸;溶出率;浊度;凝胶特性
摘  要：
目的:研究组氨酸与氯化钾混合液对肌球蛋白溶出率、聚集特性和热凝胶特性的影响。方法:提取纯化兔腰大肌肌球蛋白,并用含有组氨酸的盐溶液透析处理,测定不同离子强度条件下蛋白溶出率、浊度以及热诱导凝胶的硬度和保水性(water holding capacity,WHC)。结果:经组氨酸处理后,在低离子强度(1 mmol/L KCl)条件下肌球蛋白的溶出率从17.2%提高到64.4%,聚集程度显著下降,热凝胶的硬度和保水性显著提高(P<0.05);而在生理离子强度(0.15 mol/L KCl)和高离子强度(0.6 mol/L KCl)条件下肌球蛋白的溶出率和聚集特性均未受组氨酸处理的影响,但其热凝胶硬度值显著降低(P<0.05);虽然在高离子强度条件下肌球蛋白热凝胶的保水性显著降低(P<0.05),但是在生理离子强度条件下凝胶保水性没有发生变化。结论:组氨酸处理可以显著增强低离子强度条件下肌球蛋白溶出率和其热凝胶形成能力,是低钠凝胶类肉制品生产和研发的一个新思路。
译  名：
Effect of Mixed Solutions of L-Histidine and KCl on Heat-Induced Gel Properties of Rabbit Skeletal Myosin
作  者：
ZHAO Xiao-yang;LI Ke;ZOU Yu-feng;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University;
关键词：
myosin;;L-histidine;;solubility;;aggregation;;gel properties
摘  要：
Objective: To study the combined effect of L-histidine and KCl on myosin solubility, aggregation and heatinduced gel properties. Methods: Rabbit Psoas major myosin was extracted and purified. After dialysis against different concentrations of KCl(1, 150 and 600 mmol/L) in the presence of L-histidine, it was measured for solubility, turbidity and heat-induced gel properties at different ionic strengths. Results: After L-histidine treatment, the solubility of rabbit meat myosin in a low ionic strength solution(1 mmol/L KCl) increased from 17.2% to 64.4%, and this is accompanied by a significant decrease in the extent of aggregation and a significant increase in the hardness and water-holding capacity(WHC) of heat-induced gels(P < 0.05). Nevertheless, at both physiological(0.15 mol/L KCl) and high ionic(0.6 mol/L KCl) strength, neither myosin solubility nor aggregation was affected by the presence of L-histidine in dialysis, although a significant decrease in the hardness of heat-induced gels was observed(P < 0.05). The WHC of heat-induced gels showed a significant reduction at high ionic strength, but exhibited no change at physiological ionic strength. Conclusion: L-histidine treatment can result in a significant increase in myosin solubility and heat-induced gel properties at low ionic strength conditions. This may provide new insights for developing low sodium gel-type meat products.

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