期刊论文

Effects of Different Ca~(2+) Concentrations on Heat-induced Aggregation of Pork Myosin

中文

农业机械学报

1000-1298

2020

51

9

329-336

10.6041/j.issn.1000-1298.2020.09.037

国家自然科学基金青年科学基金项目(31801572) 国家重点研发计划项目(2018YFD0401205) 现代农业产业技术体系北京市生猪产业创新团队项目(BAIC02-2019)。

本校为第一机构

为探究不同Ca~(2+)浓度下肌球蛋白的热聚集行为,以猪背最长肌为原料,提取其肌球蛋白,加入不同浓度的氯化钙(0.01、0.02、0.03、0.04、0.05、0.075、0.1 mol/L),通过热变性动力学分析,研究加热过程中聚集体形态结构的变化和凝胶特性,探究猪肉肌球蛋白热聚集形成机制。结果表明,氯化钙浓度由0.01 mol/L升至0.1 mol/L,蛋白变性温度由40.2、52.4℃降至36.5、50.8℃,显著(p

In order to investigate the thermal aggregation behavior of myosin at different Ca~(2+) concentrations, the myosin was extracted from longissimus dorsi muscle of pigs. By adding different concentrations of calcium chloride (0.01 mol/L, 0.02 mol/L, 0.03 mol/L, 0.04 mol/L, 0.05 mol/L, 0.075 mol/L and 0.1 mol/L),the changes of morphology and structure of aggregates during the heating process and gel properties were studied by means of thermal denaturation kinetics, differential fluorescence scanning instrument and negative staining transmission el...