【作者】 陆海霞； 徐辉； 励建荣；

【Author】 Xu Hui Li Jianrong Lu Haixia (College of food science,Biotechnology and Environmental Engineering,Zhejiang Gongshang University,Food Safety Key Lab of Zhejiang Province,Hangzhou,310035)

【机构】 浙江工商大学食品、生物与环境工程学院浙江省食品安全重点实验室；

【摘要】 本文对秘鲁鱿鱼肌原纤维在不同条件下 Ca²⁺-ATPase 的稳定性进行了研究。结果表明：秘鲁鱿鱼肌原纤维 Ca²⁺-ATPase 稳定性较好,其 Ca²⁺-ATPase 活性随保温时间、保温温度的增加而显著降低（p＜0．05）,温度高于35℃时,Ca²⁺-ATPase 活性急剧下降；秘鲁鱿鱼肌原纤维 Ca²⁺-ATPase 稳定性随着离子强度的增加而大幅度下降；添加 Ca²⁺能抑制秘鲁鱿鱼肌原纤维 Ca²⁺-ATPase 的失活,有利于肌原纤维的稳定,而由于 EDTA 对 Ca²⁺的络合作用添加 EDTA 会加速秘鲁鱿鱼肌原纤维 Ca²⁺-ATPase 的失活。更多还原

【Abstract】 The stability of Ca^2*-ATPase of myofibrils of jumbo squid in different condition was investigated.The results showed as follows:The stability of Ca²⁺-ATPase of myofibrils of jumbo squid was satisfying.The Ca²⁺-ATPase activity decreased significantly when the time and temperature of incubation increase（p＜0.05）.The activity of Ca²⁺-ATPase fell sharply when the temperature was above 35℃;The stability of Ca²⁺-ATPase of myofibrils fell significantly when the ion concentration went up;The stability of myofibrils can be improved by adding Ca²⁺ to restrain the inactivation of Ca²⁺-ATPase,but will be depressed by adding EDTA because of the chelating effect to Ca²⁺.更多还原