Studies on the Heat-Induced Denaturation of Myofibrillar Protein from Different Fishes Muscle.

• Main Authors: Liu, Chi-Ling, 劉吉齡
• Other Authors: Chiu Wen-Kuci
• Format: Others
• Language: zh-TW
• Published: 1997
• Online Access: http://ndltd.ncl.edu.tw/handle/27269424628206769034

碩士 === 國立屏東技術學院 === 食品技術研究所 === 85 === The experiment studied the heat-induced denaturation of myofibrillar protein.In live body, myofibrillar protein is given the function of con-traction. It will produce the visco- plastic gel when heat processing. This experiment discussed the degree of heat-induced denaturation of myo- fibrillar protein in processing. In this paper, four main experiment was to study the mechanism of heat-induced denaturation of myofibrillar. 1.Heat-induced gel reaction. Surimi incubated at different temperature. And then the heat-induced gel from surimi was measured the gel strength. By this experiment, it helped to realize the relationship of myofibrillar protein between gel and temperature. And it helped to realize between gel and pH value. The three species of fish (milkfish,tilapia and yellowfin tuna) form the best gel at heating temperature between 50 ℃ and 60 ℃ from this experiment. And it forms the highest gel strength at pH 6.0. 2.Heat-induced aggregation reaction. This experiment was to study the interaction between myofibrillar protein molecular by heat-induced aggregation. It was found that the interaction of myofibrillar protein in three species of fish between 40℃ and 50 ℃ is apparent. And the interaction of myofibrillar protein was in-fluenced by pH value. 3.The activity of ATPase. The activity of ATPase in di-fferent temperature and heated- stability of ATPase has apparent relationship.From the experiment''s result, the Ca-ATPase and Mg-ATPase of milkfish and ti-lapia has higher activity between 30 ℃ and 40 ℃. The high activity of Ca-ATPase and Mg-ATPase in yellowfin tuna was lower temperature than that of mi-lkfish and tilapia. It shows that the heated-stability of milkfish and tilapia is higher than yellowfin tuna. Also, it means that the heat-induced denatura- tion of yellowfin tuna is easy than milkfish and tilapia. 4.SDS- Polyacrylamide Gel Electrophoresis. The interaction of myofibrillar protein was advanced in-vestigated from the result of SDS-PAGE. From the result of SDS-PAGE, it showed that the interaction of three species of fish has apparent at 40 ℃. And it was proved that the myosin heavy chain is the main interaction between myofibrillar protein is more and more appartent. It shows that the pH value influences the interaction of myofibrillar protein molecular.