郑惠娜,任鼎鼎,薛高瞻,周春霞,曹文红,秦小明,章超桦

• 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/水产品深加工广东普通高等学校重点实验室/国家贝类加工技术研发分中心(湛江)

摘要(Abstract)：

【目的】探究Kappa-卡拉胶对马氏珠母贝肌肉水溶性蛋白稳定性的影响,为进一步开发利用马氏珠母贝肉以及改善水产肌肉蛋白加工特性提供数据参考。【方法】以马氏珠母贝肌肉水溶性蛋白(WSP)为研究对象,采用浊度法、聚丙烯酰胺凝胶电泳(SDS-PAGE)分析不同pH值条件下,热处理前后kappa-卡拉胶对WSP稳定性的影响,同时利用凝胶过滤层析对WSP进行了初步的分离及分子质量分布分析。【结果】热处理前后,在酸性条件下(pH<4.0)添加了kappa-卡拉胶的胶体蛋白混合体系(K-WSP)透光率均下降;热处理前,pH4.0～5.0范围内,与WSP对照,K-WSP混合体系透光率上升,而pH> 5.0条件下,kappa-卡拉胶对WSP体系透光率无显著性影响;热处理后,pH 4.0～7.5范围内,与WSP对照,K-WSP混合体系透光率上升,而pH>8.0条件下,kappa-卡拉胶对WSP体系透光率无显著性影响。SDS-PAGE结果显示:热处理前,酸性pH条件下与未添加WSP相比较,K-WSP在35 ku附近条带较多。热处理后,WSP和K-WSP的大分子蛋白组分(200、116 ku)均基本发生了热变性。WSP分离纯化曲线显示出两个组分,分子质量分别分布于200～35 ku和35～14.4 ku。【结论】pH值4.0～5.0条件下,kappa-卡拉胶对WSP的热稳定性有一定促进作用。

关键词(KeyWords)： 马氏珠母贝;水溶性蛋白;kappa-卡拉胶;浊度

Abstract:

Keywords:

基金项目(Foundation): 广东省自然科学基金项目资助(编号:2016A030313810);; 广东省高等学校优秀青年教师培养计划项目资助(Yq2014005);; 现代农业产业技术体系建设专项资金资助(编号:CARS-48-07B);; 广东省普通高等学校水产品高值化加工与利用创新团队项目(GDOU2016030503)

作者(Author): 郑惠娜,任鼎鼎,薛高瞻,周春霞,曹文红,秦小明,章超桦

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