期刊论文

中文

中国食品学报

1009-7848

2012

12

7

61-66

10.3969/j.issn.1009-7848.2012.07.010

本校为第一机构

通过比较鲢鱼低盐鱼糜微波加热和传统水浴加热胶凝过程中蛋白质的降解、交联情况以及低盐凝胶的超微结构,研究微波加热提高鲢鱼低盐凝胶强度的机理。TCA-溶解肽含量表明水浴加热胶凝中肌肉蛋白发生严重降解,而微波加热有效抑制了鱼糜蛋白在胶凝过程中的降解;凝胶蛋白溶解度、SDS-PAGE及总-SH数目表明微波加热促进了蛋白质分子交联;微波加热凝胶的超微结构为明显的三维网状,而水浴加热凝胶超微结构粗糙,网状结构不明显。抑制蛋白质降解,促进蛋白质展开并相互作用（如交联）以形成弹性较好的三维网状结构,是微波加热提高鲢鱼低盐鱼糜凝胶强度的主要机理。

In order to study the mechanism of microwave heating improving the low salt gel＇s quality, the protein degrading, protein cross-linking and microstructure were compared between the microwave heating induced low salt gel and conventional water bath heating induced low salt gel. TCA-peptides indicated that water bath heating caused severe autolysis, while microwave heating inhibit it. Solubility, SDS-PAGE and total -SH content proved that more protein cross-linking occurred in the gel heated by microwave. The microwave heated gel showed three-di...