文献类型：期刊文献

中文题名：加热过程中虾头蛋白变性程度的表征方法比较

英文题名：Comparison of Characterization Methods for Denaturation Degree of Shrimp Head Protein during Heating

作者：刘秋梅[1];王泽富[1];刘振洋[1];孙钦秀[1];魏帅[1];夏秋瑜[1];韩宗元[1];吉宏武[1,2];施文正[3];刘书成[1,2]

机构：[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,广东省海洋生物制品工程重点实验室,广东省海洋食品工程技术研发中心,水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034;[3]上海海洋大学食品学院,上海201306

年份：2022

卷号：43

期号：21

起止页码：107

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、EI(收录号：20241015702493)、北大核心、北大核心2020

基金：国家重点研发计划资助项目(2019YFD0902003);国家虾蟹产业技术体系(CARS-48);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)。

语种：中文

中文关键词：虾头蛋白;变性程度;表征方法;加热处理;热变性

外文关键词：shrimp head protein;denaturation degree;characterization method;heat treatment;heat denaturation

中文摘要：为选择适合虾头蛋白变性程度的表征方法,本研究以虾头中提取的混合蛋白为材料,在100℃下加热处理一定时间,通过溶解度法、SDS-PAGE法、圆二色谱法、荧光光谱法等定量表征蛋白质变性程度并比较。研究结果表明:溶解度法、SDS-PAGE法、圆二色谱法、荧光光谱法在表征加热过程中虾头蛋白变性程度上具有一致性,不同浓度的虾头蛋白在加热过程中变性程度都呈S型上升趋势,但在加热1~4 min之间变性速率存在差异,其中蛋白溶解度的变性程度对加热时间的灵敏度最为显著。这表明选择溶解度作为表征虾头蛋白变性程度的方法更加便捷。研究结果为食品加工过程中表征蛋白变性程度提供了方法参考。

外文摘要：In order to select the suitable characterization method for the denaturation degree of shrimp head protein, the mixed protein extracted from shrimp head was heated at 100 ℃ for a certain time. The denaturation degree of protein was characterized and compared by solubility method, SDS-PAGE method, circular dichroism and fluorescence spectrum. The results showed that solubility method, SDS-PAGE method, circular dichroism and fluorescence spectroscopy were consistent in characterizing the denaturation degree of shrimp head protein during heating. The denaturation degree of shrimp head protein with different concentrations showed an S-shaped upward trend during heating, but there was a difference in denaturation rate between heating 1~4 min. Among them, the denaturation degree of protein solubility was the most sensitive to heating time. This showed that solubility was more convenient to choose as a method to characterize the denaturation degree of shrimp head protein. The results provide a method reference for characterizing the degree of protein denaturation in food processing.