周春霞,冯瑞,李婷,杨萍,洪鹏志

• 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:南方海洋科学与工程广东省实验室(湛江)

摘要(Abstract)：

【目的】探讨十二烷基硫酸钠(sodium dodecyl sulfate,SDS)对低盐条件下肌球蛋白热聚集的抑制效果及机理。【方法】提取罗非鱼(Oreochromis niloticus)肌球蛋白,比较精氨酸、蔗糖和SDS对肌球蛋白热聚集的抑制效果,确定添加3 mmol/L的SDS,进一步分析0～150 mmol/L KCl的低盐条件下,热处理(50℃,30 min)对肌球蛋白体系浊度、溶解度、分子结构及粒度分布的影响。【结果】在实验盐浓度范围内,肌球蛋白溶解性差,体系浑浊,经热处理后溶解度明显下降(P <0.05),表面疏水性增大,α-螺旋含量减小(P <0.05),肌球蛋白分子热变性聚集明显;添加SDS后,表面疏水性增大(P<0.05),微量SDS与肌球蛋白产生特异性结合,导致纤丝解离,分子间静电斥力增加,平均粒径减小(P <0.05),在1～100 mmol/L KCl范围内溶解度明显增大(P <0.05),SDS对肌球蛋白的增溶效果明显;SDS-肌球蛋白亲水复合体经热处理后分子进一步展开,表面疏水性明显增大(P<0.05),体系仍然澄清透明,分子间无明显的热聚集。【结论】SDS可抑制肌球蛋白的热聚集,其抑制机理与低离子强度下SDS与蛋白分子间通过静电和疏水相互作用结合导致肌球蛋白纤丝解离有关。

关键词(KeyWords)： 罗非鱼;肌球蛋白;SDS;低盐浓度;热聚集;静电相互作用;疏水相互作用

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(2019KJ150);; 南方海洋科学与工程广东省实验室(湛江)资助项目(ZJW-2019-07)

作者(Author): 周春霞,冯瑞,李婷,杨萍,洪鹏志

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