肉类研究
肉類研究
육류연구
Meat Research
2015年
8期
13-16
,共4页
高伟伟%霍香如%李桂霞%韦永可%朱杰
高偉偉%霍香如%李桂霞%韋永可%硃傑
고위위%곽향여%리계하%위영가%주걸
原子力显微镜%加热%冻藏%鸡爪%胶原纤维%超微结构
原子力顯微鏡%加熱%凍藏%鷄爪%膠原纖維%超微結構
원자력현미경%가열%동장%계조%효원섬유%초미결구
atomic force microscope%heating%frozen storage%chicken claw%collagen fiber%ultrastructure
研究不同温度和时间条件处理对鸡爪筋胶原纤维超微结构的影响。加热组将新鲜鸡爪筋剪碎匀浆后分别在50、60、70℃条件下水浴加热10、20、30 min；冻藏组将新鲜鸡爪筋分别在－20、－80℃条件下冻藏5、10、15 d，通过对处理后的样品采用原子力显微镜扫描成像的方法研究鸡爪筋在不同温度及时间处理后的胶原纤维周期长度和粗糙度的变化。结果表明：胶原纤维周期长度随加热温度升高、加热时间增长而变短，随冻藏温度降低，冻藏时间的延长而变长，其中60、－20℃变化最典型。60℃时，当加热时间由10 min增至30 min，周期长度由（72.20±2.58）nm减至（71.00±1.78）nm；－20℃时，当冻藏时长由5 d增至15 d，周期长度由（69.70±2.60）nm增至（73.00±2.90）nm。冻藏时间增加，鸡爪筋胶原纤维表面的粗糙度增加；加热时间增加，50℃加热时，鸡爪筋胶原纤维的粗糙度先增后减；60℃加热则与之相反。
研究不同溫度和時間條件處理對鷄爪觔膠原纖維超微結構的影響。加熱組將新鮮鷄爪觔剪碎勻漿後分彆在50、60、70℃條件下水浴加熱10、20、30 min；凍藏組將新鮮鷄爪觔分彆在－20、－80℃條件下凍藏5、10、15 d，通過對處理後的樣品採用原子力顯微鏡掃描成像的方法研究鷄爪觔在不同溫度及時間處理後的膠原纖維週期長度和粗糙度的變化。結果錶明：膠原纖維週期長度隨加熱溫度升高、加熱時間增長而變短，隨凍藏溫度降低，凍藏時間的延長而變長，其中60、－20℃變化最典型。60℃時，噹加熱時間由10 min增至30 min，週期長度由（72.20±2.58）nm減至（71.00±1.78）nm；－20℃時，噹凍藏時長由5 d增至15 d，週期長度由（69.70±2.60）nm增至（73.00±2.90）nm。凍藏時間增加，鷄爪觔膠原纖維錶麵的粗糙度增加；加熱時間增加，50℃加熱時，鷄爪觔膠原纖維的粗糙度先增後減；60℃加熱則與之相反。
연구불동온도화시간조건처리대계조근효원섬유초미결구적영향。가열조장신선계조근전쇄균장후분별재50、60、70℃조건하수욕가열10、20、30 min；동장조장신선계조근분별재－20、－80℃조건하동장5、10、15 d，통과대처리후적양품채용원자력현미경소묘성상적방법연구계조근재불동온도급시간처리후적효원섬유주기장도화조조도적변화。결과표명：효원섬유주기장도수가열온도승고、가열시간증장이변단，수동장온도강저，동장시간적연장이변장，기중60、－20℃변화최전형。60℃시，당가열시간유10 min증지30 min，주기장도유（72.20±2.58）nm감지（71.00±1.78）nm；－20℃시，당동장시장유5 d증지15 d，주기장도유（69.70±2.60）nm증지（73.00±2.90）nm。동장시간증가，계조근효원섬유표면적조조도증가；가열시간증가，50℃가열시，계조근효원섬유적조조도선증후감；60℃가열칙여지상반。
The main objective of this study was to explore the effects of different temperatures and treatment times on ultrastructure of collagen fibers from chicken claw. In the heated group, fresh samples were heated in water of 50, 60 and 70℃ for 10, 20 and 30 minutes respectively; in the frozen group, samples were frozen in?20 and?80℃ for 5, 10 and 15 days respectively. By scanning the samples via atomic force microscopes, the experiment was intended to examine the changes inD-spacing length and roughness of collagen fiber under different treatments. The results show that with the heating temperature rising and processing time becoming longer, theD-spacing length of collagen fiber grew shorter, and it grew longer when the frozen temperature decreased and storage time was extended. Samples at 60 and?20℃ showed the most significant changes. At 60℃,D-spacing length reduced from (72.20±2.58) to (71.00±1.78) nm (n =10) with processing time increasing from 10 to 30 min; at?20℃, it increased from (69.70±2.60) to (73.00±2.90) nm (n =10) as storage time increased from 5 to 15 days.With the frozen time increasing, the surface roughness of collagen fibers from chicken claw increased. At 50℃, with the heating time increasing, the roughness increase firstly and then decrease. The contrary changes in roughness change were observed for heating at 60℃.
