张若兰,周春霞,洪鹏志,刘唤明,刘璐,马焕塔,黄晓冰

• 1: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/广东省海洋食品工程技术研究中心
• 2:海洋食品精深加工关键技术省部共建协同创新中心
• 3:大连工业大学

摘要(Abstract)：

【目的】探讨pH值对肌球蛋白乳化稳定性及界面蛋白组成和结构的影响。【方法】设定2.0、5.0、7.0、11.0等4种pH值，通过pH偏移法探究其对罗非鱼（Oreochromis niloticus）肌球蛋白乳化性的影响，采用高压均质法制备罗非鱼肌球蛋白-大豆油乳液，分析不同pH值条件下罗非鱼肌球蛋白乳液的稳定性、界面蛋白组成及分子结构的变化。【结果】pH为5.0时，肌球蛋白的乳化性最差，乳液粒径最大（P <0.05）,Zeta-电位绝对值最小（P <0.05），界面蛋白α-螺旋含量最低，无规则卷曲含量最多，乳液在贮藏期内明显分层。调节pH值至2.0、7.0和11.0时，肌球蛋白的乳化活性与乳化稳定性增强，乳液贮藏7 d未分层。电泳结果显示，乳液体系中界面蛋白主要由肌球蛋白重链组成，pH 2.0和5.0时蛋白在界面发生交联聚集，而pH 7.0和11.0时蛋白在界面聚集少，与未经处理的肌球蛋白相比，乳液及界面吸附状态肌球蛋白的二级结构发生明显变化，α-螺旋含量减少（P<0.05）。比较而言，pH 11.0条件下，肌球蛋白乳液粒径最小（P <0.05），界面蛋白分子结构部分展开，与油滴相互作用增强，肌球蛋白的乳化性最好。【结论】pH值的变化能诱导肌球蛋白分子结构及界面特性的改变，从而改善肌球蛋白的乳化性能。

关键词(KeyWords)： 肌球蛋白;pH值;乳液;乳化稳定性;界面蛋白

Abstract:

Keywords:

基金项目(Foundation): 广东省现代农业产业技术体系创新团队建设项目（2021KJ150）;; 湛江市海洋经济创新发展示范市建设项目（XM-202008-01B1）

作者(Author): 张若兰,周春霞,洪鹏志,刘唤明,刘璐,马焕塔,黄晓冰

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