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題名 | Effect of Rehydration on the Protein Components and Microstructure of Mantle Muscle of Dried Squid=復水對魷魚乾胴肉之蛋白質組成分及肌肉微細構造之影響 |
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作者 | 朱玉灼; 周照仁; 翁玉娥; | 書刊名 | 臺灣水產學會刊 |
卷期 | 22:4 1995.12[民84.12] |
頁次 | 頁345-354 |
分類號 | 439.72 |
關鍵詞 | 復水魷魚乾; 鹼復水; 蛋白質組成分; 膠原蛋白質; 肌肉構造; Rehydrated dried squid; Alkali rehydration; Protein components; Collagen; Muscle structure; |
語文 | 英文(English) |
中文摘要 | 測定復水魷魚乾胴肉中蛋白質組成分之抽出率,膠原蛋白質含量,並以SDS-PAGE 電泳分析肌肉蛋白質之變化,並以掃瞄式電子顯微鏡觀察肌肉組織之變化。魷魚素乾品胴肉 之粗蛋白質中含有27.6%非蛋白態氮化合物,大多於復水過程中流失,魷魚在乾製過程中, 大量蛋白質凝集變性,與鮮肉比較,經水復水後其總氮含量中,肌漿蛋白質氮(Sp-N)及肌原 纖維蛋白質氮(Mf-N)之含量分別由16.8%及59.0%降低至9.1%及7.8%,而鹼可溶性氮含量 (Alk-N)則由1.6%增至72.5%。使用鹼液復水有助於肌肉之吸水膨潤,可提高Sp-N之抽出量, 但Mf-N隨鹹復水程度之增加而略減,Alk-N則相對增加。膠原蛋白質之含量(以羥脯胺酸表 示,Hyp),隨鹼復水程度之增加而略為減少,Hyp之含量與生肉的肉質硬度呈高度相關性 (r=0.8761)。肌全蛋白質之SDS-PAGE電泳圖型顯示肌凝蛋白重鍵及副肌凝蛋白含量,隨著鹼 復水程度之增加而減少,有部分斷裂現象,且分子量小於5萬之蛋白質成分稍有增加。以電 子顯微鏡觀察鹼復水魷魚胴肉組織,相鄰肌纖維之間隙因吸水而加大,部分肌纖維亦有膨大 的現象。 |
英文摘要 | The changes in protein of mantle muscle of dried squid (lllex argentinus) occurred during rehydration were studied by analyzing the extracted protein fractions, collagen content, and the SDS-polyacrylamide gel electrophoretic pattern. The structural alternation was also studied by using a scanning electron miersoscopy. The ratio of content of nonerotein nitrogen to total crude nitrogen (total-N) in dried musele was 27.6% and was mostly leached from musele during rehydration. Lots of musele protein were aggregated and denatured through the process of drying. After the rehydration simply by water soaking, the perecent distribution of sarcoplasmic protein nitrogen (Sp-N) and myofbrillar protein nitrogen (Mf-N) in total-N of muscle was 7.8 and 9.1% respectively, which quite lower than those in the fresh muscle (16.8 and 59.0%, respectively). Alkali soluble nitrogen (Alk-N) in fresh muscle was 1.6% and increased to 72.5% in water-rehydrated muscle. Alkali rehydration increased the mosisture content of muscle and the ratios of Sp-N while decreased that of Mf-N. The content of hydroxyproline (Hyp), as an indication of collagen, decreased with the incrcasing moisture content of rehydrated squid muscle. The Hyp content showed high correlation to the firmness of rehydrated muscles in raw state (r=0.8761). There were degradations of myosin heavy chain and paramyosin of muscle protein during rehydration and the increases of protein components whose molectular weight were lower that 50,000 daltons. After the rehydration, the crowded muscle fibers of dried squid became looser with the larger interstitial space due to the increase of extrafiber fluid. When alkali solution was used for rehydration, some fibers of muscle became swollen. |
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