基于荧光光谱法的AMP与肌动球蛋白相互作用影响因素研究

[目的]研究不同影响因素对一磷酸腺苷（adenosine 5’-monophosphate，AMP）和肌动球蛋白结合反应的影响，为进一步深入探讨AMP与肌动球蛋白间的相互作用及改善鸭肉嫩度的最佳条件提供理论依据。[方法]以鸭肉肌动球蛋白为材料，采用荧光光谱法，选择不同影响因素（pH值、反应时间、缓冲溶液及离子溶液）处理AMP-肌动球蛋白体系，测定其荧光光谱和反应过程中猝灭常数（Ksv）及结合常数（KLB）值，通过比较相关参数的变化，分析AMP-肌动球蛋白体系在不同环境下的稳定性变化。[结果]pH值、反应时间、缓冲溶液及离子均对AMP-肌动球蛋白体系稳定性有不同程度影响。AMP-肌动球蛋白体系的pH值在6.0~7.0范围内稳定性较好，在5.0~5.5范围内稳定性较差。AMP作用于肌动球蛋白，可以和肌动球蛋白形成作用力，并促进肌动球蛋白解离，反应10 min后，荧光强度基本保持稳定。用离子溶液处理体系时，Cl-对体系的结合能力略有增加。用不同缓冲溶液处理体系时，Tris-HCl缓冲溶液对体系的结合有增加作用。[结论]当溶液pH值为6.0~7.0时，Cl-和Tris-HCl缓冲溶液处理AMP-肌动球蛋白体系时，可以促进AMP对肌动球蛋白的解离，改善肉品嫩度。
[Objectives] This paper is written to explore the influence of different factors on the complex of adenosine 5’-monophosphate(AMP) and actomyosin,to provide the certain theoretical basis for further study of the interaction of AMP-actomyosin system and to find the optimum conditions for the improvement of duck meat tenderness. [Methods] Taking duck actomyosin as research material,the fluorescence spectroscopy was used to study the spectra,quenching constant and binding constant of the AMP-actomyosin complex after it was exposed to various conditions(pH value,reaction time,buffer solution and ions). Through comparing different parameters,the stability of AMP-actomyosin system in different environments was analyzed. [Results] pH value,reaction time,buffer solution and ions had influence on the stability of AMP-actomyosin system to some extent,and AMP could act on actomyosin and bind with actomyosin to promote actomyosin dissociation. After 10 minutes,the fluorescence intensity remained stable. AMP-actomyosin system had good stability when pH value was between 6.0-7.0 and less stable when pH value was between 5.0-5.5. When treated with different ions and buffer solution,the fluorescence intensity and actomyosin binding capacity reduced,except Cl- and Tris-HCl,which increased the binding ability of the system. [Conclusions] The system with pH value of 6.0-7.0,together with Cl- and Tris-HCl buffer solution treatment,could promote the dissociation of actomyosin and improve meat tenderness