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Characterization of rheological properties and thermal stability of fish myofibrillar proteins.

机译：鱼肌原纤维蛋白的流变特性和热稳定性的表征。

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摘要

Effects of moisture content, pH, and salt concentration on dynamic rheological properties and gel fracture quality of Pacific whiting surimi were investigated. Torsion tests showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. As pH increased, fracture shear stress and strain values increased, whereas lightness values (L*) decreased. Increasing salt concentration up to 1% increased fracture shear stress and strain values, but further increase affected negatively. A strong relationship was found between the G' and fracture stress values as affected by moisture or pH, but not by salt concentration. Linear regression analyses indicated that while moisture concentration and pH can be used as an index estimating final gel quality, salt concentration cannot be used.; Thermal stability, proteolytic enzyme degradation, and thermal aggregation patterns of myofibrillar proteins from various fish species were also compared. There was a species effect for both optimum setting and chopping temperatures. While cold water fish species had the highest shear stress values at 5°C or lower temperatures, warm water fish species had higher fracture shear stress values at 20--30°C. Proteolytic enzyme activity increased linearly with incubation time when the test was conducted at the optimum autolysis temperature up to 240 min. SDS-PAGE analysis showed that myosin heavy chain was the major protein targeted by proteolytic enzymes. For all tested fish species, a 0.5°C/min heating rate resulted in higher turbidity values followed by 1°C/min, and then 2°C/min. There was a species effect on the temperature where turbidity started to increase. The transition temperatures obtained from temperature sweep measurements were very close to those obtained from DSC, indicating that peaks obtained from the dynamic tests were related to the protein unfolding.
机译：研究了水分，pH和盐浓度对太平洋鳕鱼鱼糜的动态流变性和凝胶断裂质量的影响。扭转试验表明，随着湿度的增加，剪切应力迅速降低，应变值逐渐降低。随着pH值的增加，断裂剪切应力和应变值增加，而明度值（L *）减小。将盐浓度增加到1％会增加断裂剪切应力和应变值，但进一步增加会产生负面影响。发现G'和断裂应力值之间存在很强的关系，受水分或pH值的影响，但不受盐浓度的影响。线性回归分析表明，虽然水分浓度和pH值可以用作评估最终凝胶质量的指标，但不能使用盐浓度。还比较了各种鱼类的肌原纤维蛋白的热稳定性，蛋白水解酶降解和热聚集模式。最佳设置和切碎温度都有种效应。冷水鱼在5°C或更低的温度下具有最高的切应力值，而温水鱼在20--30°C时具有较高的断裂切应力值。当在最佳自溶温度下进行长达240分钟的测试时，蛋白水解酶的活性随孵育时间线性增加。 SDS-PAGE分析表明，肌球蛋白重链是蛋白水解酶靶向的主要蛋白质。对于所有测试的鱼种，以0.5°C / min的加热速率产生较高的浊度值，然后是1°C / min，然后是2°C / min。浊度开始增加的温度对物种有影响。从温度扫描测量获得的转变温度与从DSC获得的转变温度非常接近，这表明从动态测试获得的峰与蛋白质解折叠有关。

著录项

  • 作者

    Esturk, Okan.;

  • 作者单位

    Oregon State University.;

  • 授予单位 Oregon State University.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2003
  • 页码 147 p.
  • 总页数 147
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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