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ISSN 1000-0615

主管 中国科学技术协会

主办 中国水产学会

pH对大黄鱼肌原纤维蛋白结构性质及乳化性的影响

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2024. pH对大黄鱼肌原纤维蛋白结构性质及乳化性的影响. 水产学报, 48(3): 039816. doi: 10.11964/jfc.20211113149
引用本文: 2024. pH对大黄鱼肌原纤维蛋白结构性质及乳化性的影响. 水产学报, 48(3): 039816. doi: 10.11964/jfc.20211113149
REN Zhongyang, CUI Yaqing, CHEN Yufeng, SHI Linfan, HAO Gengxin, YANG Shen, QIU Xujian, LIU Shuji, WENG Wuyin. 2024. Effect of pH on the structural properties and emulsification of myofibrillar proteins of large yellow croaker (Larimichthys crocea). Journal of Fisheries of China, 48(3): 039816. doi: 10.11964/jfc.20211113149
Citation: REN Zhongyang, CUI Yaqing, CHEN Yufeng, SHI Linfan, HAO Gengxin, YANG Shen, QIU Xujian, LIU Shuji, WENG Wuyin. 2024. Effect of pH on the structural properties and emulsification of myofibrillar proteins of large yellow croaker (Larimichthys crocea). Journal of Fisheries of China, 48(3): 039816. doi: 10.11964/jfc.20211113149

pH对大黄鱼肌原纤维蛋白结构性质及乳化性的影响

  • 基金项目:

    福建省自然科学基金 (2021J01835);福建省种业创新与产业化项目(2021FJSCZY01);国家重点研发计划 (2021YFD210020204);福建省海洋功能食品工程技术研究中心开放基金 (Z821311);福建省教育厅中青年教师教育科研项目 (B20278);集美大学科研启动项目 (ZQ2020011);浙江省深蓝渔业资源高效开发利用重点实验室开放基金 (SL2021005)

详细信息
    作者简介:

    任中阳 (照片),从事水产品加工与综合利用研究,E-mail:rzy0529@jmu.edu.cn

    通讯作者: 陈玉峰,从事食品营养与胶体研究,E-mail:yfchen1989@zjut.edu.cn 翁武银,从事水产品加工与综合利用研究,E-mail:wwymail@jmu.edu.cn
  • 中图分类号: S 986.1;TS 201.7

Effect of pH on the structural properties and emulsification of myofibrillar proteins of large yellow croaker (Larimichthys crocea)

  • Fund Project: 福建省自然科学基金 (2021J01835);福建省种业创新与产业化项目(2021FJSCZY01);国家重点研发计划 (2021YFD210020204);福建省海洋功能食品工程技术研究中心开放基金 (Z821311);福建省教育厅中青年教师教育科研项目 (B20278);集美大学科研启动项目 (ZQ2020011);浙江省深蓝渔业资源高效开发利用重点实验室开放基金 (SL2021005)
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  • 为深入探究大黄鱼肌原纤维蛋白(MP)的乳化性,以满足大黄鱼蛋白质高值化开发利用的需求。实验探究了不同pH对大黄鱼MP结构性质及其乳化性的影响。采用pH分别为2、4、6、8、10、12的低盐磷酸缓冲液处理大黄鱼MP,通过SDS-PAGE分析大黄鱼MP降解情况,利用接触角测量仪和荧光分光光度计考察其疏水性变化。将不同pH下大黄鱼MP溶液与大豆油以体积比为1∶1的比例经高速均质制备乳液,并对其乳滴电位、粒径以及乳液的乳析指数进行测定,综合分析在不同pH下乳液的稳定性。SDS-PAGE电泳结果表明,在pH 4时,大黄鱼MP条带颜色较浅,在pH 6~12时,肌球蛋白重链条带基本消失,肌动蛋白条带颜色逐渐加深,且在浓缩胶顶部出现了高分子聚集物。对接触角和荧光光谱的综合分析表明,大黄鱼MP疏水性随pH增加而增加。对不同pH下MP乳液特性分析显示,在pH 8时,乳滴带负电且Zeta电位绝对值大[(49.63±1.52) mV]、粒径较小、乳液稳定性较好,而pH 12条件下容易出现破乳,不利于乳液的稳定。在pH 8时,大黄鱼MP结构更有利于提升乳液稳定性。研究表明,在弱碱性条件下更有利于大黄鱼MP形成稳定的乳液体系。pH对大黄鱼MP结构性质和乳化性的影响探究,有望为大黄鱼MP在食品工业中的开发利用提供理论依据。
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  • 图 1  pH处理大黄鱼肌原纤维蛋白Zeta电位

    Figure 1.  Zeta potential of myofibrillar proteins of L. crocea treated at different pH values

    图 2  pH处理大黄鱼肌原纤维蛋白SDS-PAGE电泳图

    Figure 2.  SDS-PAGE of myofibrillar proteins of L. crocea treated at different pH values

    图 3  pH对MP接触角的影响

    Figure 3.  Effect of pH on contact angle of myofibrillar proteins

    图 4  pH对MP内源荧光强度的影响

    Figure 4.  Effect of pH on endogenous fluorescence intensity of myofibrillar proteins

    图 5  pH处理大黄鱼肌原纤维蛋白乳液的显微观察(40×)

    Figure 5.  Microscopic observation of myofibrillar protein emulsions of L. crocea treated at different pH values

    图 6  pH对MP乳液的Zeta电位的影响

    Figure 6.  Effect of pH on Zeta potential of myofibrillar protein emulsions

    图 7  pH处理对MP乳液乳析指数的影响

    Figure 7.  Creaming index of myofibrillar protein emulsions of L. crocea treated at different pH values

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出版历程
收稿日期:  2021-11-10
修回日期:  2022-04-13
刊出日期:  2024-03-01

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