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本研究利用不同温度的热压蒸汽短时作用于贻贝进行开壳处理,并研究了热压处理的脱壳机理。结果表明145℃保温1分钟得到的贝肉品质较好;热压处理贻贝闭壳肌的SDS-PAGE结果显示肌球蛋白轻链、重链条带消失;红外图谱显示其蛋白质三级结构非共价键断裂,贻贝闭壳肌蛋白产生凝胶化转变;结缔组织胶原蛋白在玻璃化温度时转化成明胶,DSC结果显示其玻璃化温度在134℃左右;电镜观察闭壳肌外观发现热压处理后闭壳肌纤维断裂情况明显,高倍电镜下观察到贻贝闭壳肌在未经处理时蛋白呈球形分散,热压处理后能够产生强于水煮处理的凝胶结合,闭壳肌中的功能蛋白经过处理后变性程度较大,以上表明闭壳肌体系失去胶束强度,从而达到闭壳肌同贝壳脱壳的目的。因此,热压处理方法在减少贝肉品质破坏和提高贻贝开壳率上的效果优于传统的水蒸煮开壳方法。
In this study, hot pressing steam at different temperatures was applied to the open-shell treatment of mussels for a short time, and the shelling mechanism of autoclaved treatment was studied. The results showed that the quality of shellfish meat obtained at the temperature of 145 ℃ for 1 minute was good. The SDS-PAGE results of autoclaved mussel shell muscle showed that the myosin light chain and heavy chain bands disappeared. The infrared spectra showed that the tertiary structure of the protein was not The valence bond rupture and mussel shell protein produce gelation transformation; connective tissue collagen at the glass transition temperature into gelatin, DSC results show that the glass transition temperature of about 134 ℃; electron microscope observation of adductor muscle appearance hot After treatment, the cleavage of the closed fasciculus fibers was obvious. Under high power electron microscope, the protein of the mussel adductor muscle was dispersed spherically in the absence of treatment. After heat treatment, Functional protein after treatment a greater degree of degeneration, the above indicates that the closed muscle system, the loss of micellar strength, so as to achieve the purpose of the shell with the shell Shelling. Therefore, the effect of autoclaving method on reducing the damage of shellfish quality and improving the shell opening rate of mussels is better than that of the traditional water-boiling method.