文献类型：期刊文献

中文题名：水煮加热虾肉蛋白变化研究

英文题名：Protein changes in shrimp muscle during boiled processing

作者：李晓龙[1];刘书成[1];解万翠[1];吉宏武[1];毛伟杰[1]

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、广东普通高等学校水产品深加工重点实验室,广东湛江524088

年份：2015

卷号：36

期号：15

起止页码：66

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、、北大核心2014、北大核心、CSCD_E2015_2016、CSCD

基金：国家虾产业技术体系建设(CARS-48);国家自然科学基金(31301513)

语种：中文

中文关键词：水煮;虾肉;蛋白变化;总巯基

外文关键词：boiled ; shrimp muscle; protein change; total- SH

中文摘要：水煮加热是熟虾制品加工中一种常用手段。为了研究水煮加热虾肉蛋白变性和分子间作用力的变化规律,测定了80、90、100℃三种加热温度条件下虾仁的中心温度、蛋白各组分含量、溶解度、总巯基含量和Ca2+-ATPase活性变化。结果表明,温度越高,蛋白组分含量变化越明显(p<0.05);80℃加热条件下离子键和氢键变化最为明显,终点含量明显低于90、100℃加热(p<0.05);温度对疏水作用的影响大小为90℃>100℃>80℃;不同加热条件下,总巯基含量和Ca2+-ATPase活性均呈下降趋势,最终趋近于0,100℃加热条件下两者变化最为显著。

外文摘要：Water heating is a common method used in shrimp cooking.In order to investigate the changes of protein denaturation and intermolecular forces of shrimp during boiling, central temperature, contents change of each protein component,protein solubility, total sulfhydryl content and Ca2＋-ATPase activity under 80,90 and 100 ℃ were measured.The results showed that the higher the temperature was,the more significantly protein components changed.It was obvious that the changes of contents of ionic bonds and hydrogen bonds under 80 ℃ heating were less than those under 90 ℃ and 100 ℃（ P 〈 0.05）,Effect of temperature on the hydrophobic interaction was 90 ℃ 〉 100 ℃ 〉 80 ℃.The total sulfhydryl（-SH）content and Ca2 ＋-ATPase activity were showed a downward trend under different heating conditions, approaching 0 finally and both of them were significantly changed under 100 ℃ heating.