基于工业化鱼糜漂洗工艺,探讨白鲢鱼糜加工过程中蛋白质氧化规律,进而为肉制品加工提供科学理论依据.在不同温度(4、12、20℃),不同漂洗次数(1、2、3次)下,制备新鲜漂洗白鲢鱼糜,测定鱼糜羰基,总巯基含量,溶解度,Ca2+-ATPase酶活性,蛋白质降解聚集程度,蛋白质二级结构变化,综合评价蛋白质氧化变性程度.研究结果表明,鱼糜中的羰基含量随着漂洗温度升高增大,随漂洗次数积累降低;随漂洗温度升高和次数积累,蛋白无序结构的百分含量显著增加;总巯基含量和B-折叠结构的百分含量逐渐下降;漂洗处理引起肌球蛋白发生降解反应,温度升高,降解程度加剧;蛋白溶解性及Ca2+-ATPase酶活力减小;综上分析电泳结果及二级结构变化规律可作为氧化变性的良好评价指标,而选择低温(4℃)少漂洗(1或2次)处理能够保证鱼糜蛋白得率的同时能够效控制蛋白氧化程度.%Based on industrial surimi washing processing,this paper discusses protein oxidation in the process and provides scientific basis for surimi processing research.Fresh silver carp surimi was prepared at different temperatures (4,12,20 ℃) and different washing times (1,2,3).Then the content of carbonyl group and total thiol content,Ca2+-ATPase enzyme activity,the degree of protein degradation and aggregation,change of secondary protein structure were detected.The results show that the content of carbonyl increased significantly with the increase of temperature but decreased with washing times.The disordered structure increased with the increase of temperature and times,while the content of total sulfhydryl and β-fold structure decreased gradually.Myosin degradation was caused by washing and with temperature increasing,the degradation increased;protein solubility and Ca2+-ATPase activity decreased.Among these indexes,SDS-PAGE pattern and the changes of the secondary protein structure are the good indexes to evaluate oxidation denaturation.Washing 1-2 time at 4 ℃ could effectively control protein oxidation degree while ensuring yield of protein.
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