鱼肉肌球蛋白的体外自组装行为及规律

项目名称： 鱼肉肌球蛋白的体外自组装行为及规律

项目编号： No.31201391

项目类型： 青年科学基金项目

立项/批准年度： 2013

项目学科： 水产食品

项目作者： 刘茹

作者单位： 华中农业大学

项目金额： 21万元

中文摘要： 自组装在生命活动中无处不在，随着对自组装纤维化过程及机理的研究不断深入，蛋白质在体外自组装形成的纤维凝胶显示出非常优越的特性，如外观好、强度大、质地细腻等。肌球蛋白在鱼肉中含量最多也是形成产品质地性能最重要的蛋白质，前期研究发现提纯的肌球蛋白即使在低温下也可以自组装形成透明的凝胶体，且凝胶性能与组装条件密切相关，然而，目前对肌球蛋白自组装的研究主要是从医学、生物学的角度进行的。本项目拟以鲢鱼背部肌肉为原料提取纯化肌球蛋白，研究在不同蛋白质浓度、溶剂因素、力场和温度场下肌球蛋白的结构变化、分子间作用力、水分分布状态及自组装动力学，并观测组装体的微观形貌和流变学性能，分析鱼肉肌球蛋白体外自组装的行为特征、稳定性和规律性，剖析肌球蛋白的流变学性能与其自组装的内在联系，并提出体外自组装的控制措施，进而预测要使产品达到某种力学性能所需的适宜处理方法，为鱼肉制品的质构调控提供理论参考。

中文关键词： 肌球蛋白；自组装；流变特性；结构；

英文摘要： Self-assembly is omnipresent in our lives. With the development of researches on process and mechanism of self-assembly, the fibre gel based on protein self-assembly demonstrates its predominant characteristics, such as good appearance, high strength, and fine texture. Myosin is abundant in muscle protein and plays a key role in gel development in fish products. Our previous studies indicated that myosin could self-assemble into transparent gel without heating. Gel properties were closely associated with environmental conditions for self-assembling. However, the research on myosin self-assembly has focused on medical and biological properties up to now. In this project, myosin will be prepared from dorsal muscle of fresh silver carp. Self-assembly of myosin will be assayed by myosin conformational changes, intermolecular interactions, moisture distribution, and self-assembling kinetic of myosin at different protein concentrations, solvent conditions, external force and temperatures. Meanwhile, microstructure and rheological properties of self-assembly will be monitored. Characteristics, stability and law of fish myosin self-assembly will be analyzed. Subsequently, the intrinsic relationship between rheological properties and self-assembly of myosin will be explored. The aim is to provide some measures to control

英文关键词： Myosin；Self-assemble；Rheological property；Structure；