研究了超高压处理对牡蛎超微结构、组分及蛋白质变性的影响。研究结果表明,由于蛋白质发生了显著的变性,牡蛎闭壳肌表面的肌纤维结构逐渐消失,表面致密;超高压处理对于牡蛎成分也有一定的影响,主要表现在牡蛎组织中的某些盐溶性蛋白质和灰分在高压的作用下溶出;超高压还可提高牡蛎中蛋白质水解酶的活性,使得牡蛎蛋白质水解程度增加,牡蛎流失液中游离氨基酸的含量随着压力的升高而大幅增加;经过较高超高压(600 MPa)处理后,牡蛎中蛋白质发生了明显的变性。

The effects of high pressure processing(HP) on microstructure,ingredients and protein denature of fresh oyster were evaluated in the present study.The muscle fiber structures disappeared and became more compact due to the protein denature induced by HP treatments.HP treatments had significant impact on the ingredients of oyster,characterized by the dissolving out of salt soluble protein and ash contents.HP treatment could activate some proteases and enhance the proteolysis in oyster,and increase the free amino acid.The higher HP pressure(600 MP) could induce severe protein denature.