Based on the technology of industrial surimi washing ,
this paper discusses the law of protein oxidation in the process of surimi
processing, and provides scientific basis for surimi processing. At different
temperatures (4, 12, 20℃) and different washing times (1, 2, 3), fresh silver
carp surimi surimi had been prepared. Then the content of carbonyl group and
total thiol content, Ca2+-ATPase enzyme activity, the degree of protein
degradation and aggregation, chang of ssecondary protein structure would be detected.
The results show that the content of carbonyl increased significantly
with the increase in temperature, however increasing
washing times decreased it. and the disordered structure increase with the
increase in temperature and times, while the content of total sulfhydryl andβ-fold
structure decreased gradually; Myosin degradation reaction exacerbated caused
by washing treatment with increasing temperature; protein solubility and Ca2+-ATPase
activity decreased; Among these indexes, the SDS-PAGE pattern and the changes
of the secondary protein structure could be good indexes to evaluate oxidation
denaturation. Washing 1-2 time at 4℃could effectively control protein oxidation
degree while ensuring yield of protein.
