摘要
以肌红蛋白纯溶液体系为研究对象,利用紫外-可见吸收光谱、荧光光谱、圆二色(CD)光谱为分析手段,研究了60～80℃的加热处理对肌红蛋白结构的影响。结果表明,80℃加热时,肌红蛋白的紫外-可见吸收光谱特征峰吸光值发生显著降低(p <0.05),荧光光谱最大发射峰的荧光强度显著增加(p <0.05),表面疏水性显著增高(p <0.05),二级结构中的α-螺旋含量显著降低(p <0.05)。而60、70℃加热处理对肌红蛋白二、三结构的影响较小。肌红蛋白对于70℃及以下的加热具有一定的耐受性,但随着加热温度由60℃升高至80℃,肌红蛋白的变性程度、血红素脱离程度、三级结构展开程度以及二级结构的无序化均呈增大趋势。表明70℃以上的加热会严重影响肌红蛋白的结构。
The myoglobin pure solution system was used as the research object,the effect of heat treatment at 60-80℃ on the structure of myoglobin were investigated by ultraviolet-visible absorption spectroscopy,fluorescence and circular dichroism (CD)spectra.The results showed that,the absorbance of the characteristic peaks of myoglobin decreased significantly (p < 0.05),and the fluorescence intensity of the maximum emission peak of the fluorescence spectrum increased significantly,and the a-helix content in the secondary structure decreased significantly (p <0.05)when heated at 80℃.However,60,70℃ treatments had little effect on the secondary and tertiary structure of myoglobin.Myoglobin was resistant to heating up to 70℃. As the heating temperature raised from 60℃ to 80℃,the denaturate degree of myoglobin,the detachment degree of hemoglobin,the expansion degree of tertiary structure,and the disordering of secondary structure were all increasing,which indicated that heating temperature above 70℃ would affect the structure of myoglobin seriously.
作者
朱姝冉
张淼
周光宏
徐幸莲
李春保
ZHU Shu-ran;ZHANG Miao;ZHOU Guang-hong;XU Xing-lian;LI Chun-bao(Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control,Key Laboratory of Meat Proeessing,Ministry of Agrieuhure,Key Laboratory of Meat Processing and Quality Control,Ministry of Eolucation,Nanjing Agricultural University ,Nanjing210095,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第24期35-39,共5页
Science and Technology of Food Industry
基金
国家自然科学基金重点项目(31530054).
关键词
肌红蛋白
加热
圆二色谱
荧光光谱
结构
myoglobin
heating
circular dichroism spectra
fluorescence spectroscopy
structure
