副肌球蛋白与太平洋牡蛎（长牡蛎）热致内收肌增韧的关系。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-03 DOI:10.1002/jsfa.70118

Zepeng Liu, Yao Zhang, Yue Gao, Zhifan Zhang, Jiawei Lu, Maninder Meenu, Hui Zhao, Hang Lu, Yuanyong Tian

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引用次数: 0

摘要

背景：太平洋牡蛎（长牡蛎）在热处理过程中内收肌韧性增加的现象在很大程度上影响了其适口性。因此，本研究旨在探讨内收肌蛋白与观察到的韧性之间的关系。结果：在沸水热处理过程中，平滑肌比横纹肌更难脱离壳，韧性更强。两种肌肉的硬度和剪切力值均随热处理时间的延长而显著增强，其中平滑肌的硬度和剪切力明显高于横纹肌。差示扫描量热分析显示，横纹肌和平滑肌均有三个热吸收峰。然而，在100℃下热处理10-20 min后，只检测到一个吸热峰，这可能是副肌球蛋白引起的。此时平滑肌副肌球蛋白的焓（61.90±1.96 J kg-1）高于横纹肌（40.16±5.28 J kg-1）。新鲜横纹肌的盐溶解度约为89%，而平滑肌的盐溶解度约为48%。液相色谱-串联质谱分析显示，平滑肌中副肌球蛋白的浓度（9.29 × 109）比横纹肌（2.04 × 109）高4.54倍。结论：基于牡蛎的质地特性和蛋白质变性特性，经过5分钟热处理的牡蛎被认为是最佳的食用品质。副肌球蛋白的高含量及其热稳定性可能是内收肌增韧的关键决定因素。©2025化学工业协会。

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Association between paramyosin and the heat-induced toughening of adductor muscle in Pacific oysters (Crassostrea gigas).

Background: The phenomenon of increased toughness of adductor muscle of Pacific oysters (Crassostrea gigas) during heat treatment considerably impacts their palatability. Thus, the present study was conducted aiming to investigate the relationship between the adductor muscle proteins and observed toughness.

Results: During heat treatment with boiling, the smooth muscle exhibited greater difficulty in detaching from the shell compared to the striated muscle, indicating more pronounced toughness. The hardness and shear force values of both muscle types were significantly enhanced with an increase in heat treatment duration, with smooth muscle exhibiting markedly higher hardness and shear force than striated muscle. Differential scanning calorimetry analysis showed three thermal absorption peaks in both striated and smooth muscles. However, after heat treatment at 100 °C for 10-20 min, only one endothermic peak was detected, which is presumably attributed to paramyosin. At this time, the enthalpy of paramyosin in smooth muscle (61.90 ± 1.96 J kg^-1) was higher than that observed in striated muscle (40.16 ± 5.28 J kg^-1). In addition, the salt solubility of fresh striated muscle was approximately 89%, whereas it was 48% in the case of smooth muscle. Liquid chromatography-tandem mass spectrometry revealed a 4.54-fold higher concentration of paramyosin in smooth muscle (9.29 × 10⁹) compared to striated muscle (2.04 × 10⁹).

Conclusion: Based on textural properties and protein denaturation characteristics, oysters that have undergone 5 min of heat treatment are deemed optimal quality for consumption. The high content of paramyosin and its thermal stability are likely key determinants contributing to the toughening of the adductor muscles. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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