摘要
本研究对黑豚肌肉的蛋白质组成进行分离测定，结果如下：非蛋白氮为４７５ｍｇ／１００ｇ湿肉，肌浆蛋白质为５．２６％，肌原纤维蛋白质为８．５３％，总基质蛋白质为１．０１％，碱溶性基质蛋白质为０．６４％，碱不溶性基质蛋白质０．４８５％，酸溶性基质蛋白质为０．４５０％，溶胀因子为４２。肌肉蛋白质氨基酸分析结果显示：谷氨酸、天门冬氨酸、酪氨酸含量较高，必需氨基酸的生物价为８２。同时对肌原纤维蛋白质在冰藏（０℃）和冻藏（-１０℃）情况下的肌原纤维蛋白质溶解变化进行考察，发现冰藏比冻藏更易发生蛋白质变性，肌原纤维蛋白质溶解度可作为考察蛋白质变性的有效指标。
The muscle protein composition of black guinea -pig was separated and determinated i.e. non-protein nitrogen 475mg/100g wet muscle sarcoplasmic protein 5.26%,myofibrillar protein 8.53%,total stroma protein 1 .01%, alkali-soluble stroma protein 0.64% non-alkali-soluble stroma protein 0.485%, acid-soluble stroma protein 0.450%,swelling factor 42 .The contents of glutamic acid. Spartic acid and tyrosine acid in muscle were higher .The biology value of essential amino acid was 82.The changes of myofibrillar protein solubilities were examined during ice-storage (0℃) and freezing storage (- 10℃ ).The protein denaturation in ice-storage occurred easier than in freezing storage The myofibillar protein solubilities were suggested as the useful index in examining protein denaturation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1999年第10期12-16,共5页
Food Science
