【作者】 励建荣； 陆海霞；

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

【机构】 浙江工商大学食品与生物工程学院,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;秘鲁鱿鱼肌原纤维同其他鱿鱼一样,添加Ca²⁺能抑制其Ca²⁺-ATPase的失活,有利于肌原纤维的稳定。更多还原

【Abstract】 The thermal stability of Ca²⁺-ATPase of myofibrils of jumbo squid in different condition was studied.The results were shown 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 strength went up;The same as other squids,the stability of myofibrils can also be improved by adding Ca²⁺ to press down the inactivation of Ca²⁺-ATPase.更多还原