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当前位置: 首页 > 文章 > 加热和冻藏对鸡爪胶原纤维超微结构的影响 肉类研究 2015 (8) 13-16
Position: Home > Articles > Effects of Heating and Frozen Storage on Ultrastructure of Collagen Fibers from Chicken Claw MEAT RESEARCH 2015 (8) 13-16

加热和冻藏对鸡爪胶原纤维超微结构的影响

作  者：
高伟伟;霍香如;李桂霞;韦永可;朱杰
单  位：
西北农林科技大学理学院
关键词：
原子力显微镜;加热;冻藏;鸡爪;胶原纤维;超微结构
摘  要：
研究不同温度和时间条件处理对鸡爪筋胶原纤维超微结构的影响。加热组将新鲜鸡爪筋剪碎匀浆后分别在50、60、70℃条件下水浴加热10、20、30 min;冻藏组将新鲜鸡爪筋分别在-20、-80℃条件下冻藏5、10、15 d,通过对处理后的样品采用原子力显微镜扫描成像的方法研究鸡爪筋在不同温度及时间处理后的胶原纤维周期长度和粗糙度的变化。结果表明:胶原纤维周期长度随加热温度升高、加热时间增长而变短,随冻藏温度降低,冻藏时间的延长而变长,其中760、-20℃变化最典型。60℃时,当加热时间由10min增至30min,周期长度由(72.20±2.58)nm减至(71.00±1.78)nm;-20℃时,当冻藏时长由5 d增至15 d,周期长度由(69.70±2.60)nm增至(73.00±2.90)nm。冻藏时间增加,鸡爪筋胶原纤维表面的粗糙度增加;加热时间增加,50℃加热时,鸡爪筋胶原纤维的粗糙度先增后减;60℃加热则与之相反。
译  名：
Effects of Heating and Frozen Storage on Ultrastructure of Collagen Fibers from Chicken Claw
作  者：
GAO Weiwei;HUO Xiangru;LI Guixia;WEI Yongke;ZHU Jie;Laboratory of Biomechanics and Engineering,Institute of Biophysics,College of Science,Northwest A&F University;Sino-US Joint Center of Food Safety,Northwest A&F University;
关键词：
atomic force microscope;;heating;;frozen storage;;chicken claw;;collagen fiber;;ultrastructure
摘  要：
The main objective of this study was to explore the effects of different temperatures and treatment times on ultrastructure of collagen fibers from chicken claw.In the heated group,fresh samples were heated in water of 50,60 and 70 ℃ for 10,20 and 30 minutes respectively;in the frozen group,samples were frozen in-20 and-80 ℃ for 5,10 and 15 days respectively.By scanning the samples via atomic force microscopes,the experiment was intended to examine the changes in.D-spacing length and roughness of collagen fiber under different treatments.The results show that with the heating temperature rising and processing time becoming longer,the D-spacing length of collagen fiber grew shorter,and it grew longer when the frozen temperature decreased and storage time was extended.Samples at 60 and -20 ℃ showed the most significant changes.At 60 ℃,.D-spacing length reduced from(72.20 ± 2.58) to(71.00 ± 1.78) nm(n =10) with processing time increasing from 10 to 30 min;at -20 ℃,it increased from(69.70 ± 2.60) to(73.00 ± 2.90) nm(n =10) as storage time increased from 5 to 15 days.With the frozen time increasing,the surface roughness of collagen fibers from chicken claw increased.At 50 ℃,with the heating time increasing,the roughness increase firstly and then decrease.The contrary changes in roughness change were observed for heating at 60 ℃.

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