该研究以新鲜大黄鱼为对象,通过小振幅及大振幅振荡剪切流变学方法,深入探讨2种养殖模式(通框网箱和深海围网)下大黄鱼肌原纤维蛋白的流变学特性。结果表明,在温度扫描过程中,弹性模量(G′)随着温度的上升而逐渐地增大,在45～55 ℃的凝胶弱化阶段也并未下降,只减缓上升速率,而在后期的凝胶强化阶段,深海围网养殖模式的大黄鱼肌原纤维蛋白G′远大于通框养殖模式下的大黄鱼肌原纤维蛋白。而在动态应变扫描、频率扫描粘度测试中同样可以看出深海围网养殖模式的大黄鱼肌原纤维蛋白的G′值偏高。大振幅振荡剪切测试表明,深海围网养殖模式的大黄鱼肌原纤维蛋白的网络结构更紧密,剪切一周期所消耗的能量更大。
In this study, large yellow croaker was used as a target to study the rheological properties of large yellow croaker myofibrillar proteins in two farmed modes (passing box cage and deep-sea seine) through small amplitude and large amplitude oscillation shear rheological methods. The results show that during the temperature scanning process, the elastic modulus (G′) gradually increases with the increase of temperature, and does not decrease at the gel weakening stage of 45-55 °C, only slowing down the rising rate, but in the later stage. In the gel-fortification stage, the large yellow seaweed myofibrillar protein G′ in the deep-sea purse culture mode is much larger than the large yellow croaker myofibrillar protein in the per-frame culture mode. In the dynamic strain scan, frequency sweep and viscosity test, it can be seen that the G′ value of the large yellow seaweed myofibrillar protein in the deep-sea purse culture mode is high. Large-amplitude oscillatory shear tests showed that the network structure of the large yellow seaweed myofibrillar protein in the deep-sea purse culture mode was tighter, and the energy consumed by the shear cycle was greater.
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