为探讨三种常用热处理方式、加热程度对虾肉的品质影响以及蛋白质结构的变化的差异性影响，本试验以刀额新对虾为试验原料，采用蒸制、烤制和微波三种热处理方式，以测定原料第一节肌肉中心温度达到60 ℃、70 ℃、80 ℃和过热状态为加热程度，比较其水分含量、水分活度、质构特性、蛋白质二级结构和三级结构变化、蛋白质断裂情况及氧化情况的差异。结果表明，蒸制对虾肉水分、弹性及蛋白质结构的保留效果最好，其中蒸制弹性在80 ℃时最高，为4.31；蒸制对蛋白质的破坏程度最低且在加热过程中蛋白质产生了新的交联。烤制的虾肉硬度最佳，游离巯基由13.62 nmol/mg pro降至1.01 nmol/mg pro、总巯基由35.61 nmol/mg pro降至3.77 nmol/mg pro，其过热处理时蛋白质氧化程度最大。微波处理虾肉的水分含量由75.62%降至12.78%，水分活度由0.98降至0.40，其对蛋白质结构的破坏最大。三种热处理中，蒸制处理对蛋白质结构的影响最小，烤制的影响主要集中于蛋白质的氧化，微波加热对蛋白质结构的破坏最为严重。本试验结果为进一步研究不同热处理方式下蛋白质结构与蛋白质消化性、过敏源性的关系提供理论基础。

The effects of three common heating methods and of different temperatures on meat quality and protein structures in shrimp meat were compared. Metapenaeus ensis was steamed, grilled, and microwave-heated until the core temperature in the muscles of the first segment reached 60 ℃, 70 ℃, 80℃ and until the shrimp was overcooked. Water content, water activity, texture properties, variations in secondary and tertiary protein structures, and protein fragmentation and oxidation were assessed under each condition, and then compared. Steaming was found to best preserve water content, firmness, and protein structure in shrimp meat. The meat is firmest when it is cooked at 80 ℃ with a firmness of 4.31. Steaming also minimizes protein modification, but allows new crosslinks to form between proteins. Grilling shrimp meat gives optimal firmness. Grilling decreases sulfhydryl radical content from 13.62 nmol/mg pro to 1.01 nmol/mg pro, while total sulfhydryl content drops from 35.61 nmol/mg pro to 3.77 nmol/mg pro. Grilling also results in the greatest protein oxidation. Water content in microwave-heated shrimp meat is reduced from 75.62% to 12.78%, and water activity decreases from 0.98 to 0.40. Microwave-heated shrimp meat experiences the most significant protein structure modification. Among the three heating methods, steaming affects protein structure the least. Grilling mainly increases protein oxidation, while microwave heating alters protein structure the most severely. The results of this study provide a theoretical basis for further research into relationships between protein structure and digestibility and allergenicity, and the influences of different heating methods on protein structure.

国家自然科学基金项目（81472963）