孙协军,刘孝芳,李秀霞,王珍,励建荣

• 1:渤海大学食品科学与工程学院
• 2:生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
• 3:辽宁卫衡检测科技有限公司

摘要(Abstract)：

【目的】分析微酸性电解水协同超声波杀菌对0℃冷藏大眼金枪鱼（Thunnus obesus）肌动蛋白结构和组织蛋白酶活性的影响，并进一步探究组织蛋白酶B对鱼肉肌动蛋白的降解机制。【方法】以未经处理的金枪鱼为对照组，用55.0 mg/mL微酸性电解水协同280 W超声波对金枪鱼进行杀菌处理5 min后，采用差示扫描量热法、傅里叶变换红外光谱、内源荧光光谱对金枪鱼肉肌动蛋白组成进行分析，结合组织蛋白酶B、L、D活性与分子对接技术，研究金枪鱼肉经协同杀菌处理后，0℃冷藏期间鱼肉的肌蛋白结构及相关组织蛋白酶活性变化。【结果】处理组变性焓值降低速度低于对照组，对照组α-螺旋相对占比降低69.09%，而处理组只降低41.33%。处理组色氨酸残基的稳定性更高。对照组肌动蛋白电泳条带更浅。分子对接结果表明，肌动蛋白-组织蛋白酶B结合时极性溶剂化能达-2 179.70 kJ/mol，两者间氢键出现频率较高。【结论】55.0 mg/mL微酸性电解水和280 W超声波协同杀菌处理5 min处理后，金枪鱼肌动蛋白热稳定性更高，肌动蛋白的二级与三级结构得到较好保持。组织蛋白酶B在鱼肉肌动蛋白降解中发挥关键作用，肌动蛋白与组织蛋白酶B结合驱动力为极性溶剂化能，氢键在两者结合中起主导作用。本实验结果为微酸性电解水协同超声波杀菌在金枪鱼贮藏保鲜中的应用提供了理论参考。

关键词(KeyWords)： 金枪鱼;肌动蛋白结构;微酸性电解水;超声波;肌动蛋白降解;组织蛋白酶

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划（2019YFD0901702）;; 渤海大学海洋研究院开放课题（BDHYYJY2023001）

作者(Author): 孙协军,刘孝芳,李秀霞,王珍,励建荣

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