马铃薯淀粉-卵清蛋白-肌球蛋白互作对肌球蛋白凝胶的影响
作者:
作者单位:

(1.渤海大学食品科学与工程学院 国家鱼糜及鱼糜制品加工技术研发分中心 辽宁锦州 121013;2.江苏大学食品与生物工程学院 江苏镇江 212013;3.西南大学食品科学学院 重庆 400715;4.荣成泰祥食品股份有限公司 农业部冷冻调理海洋食品加工重点实验室 山东威海 234309;5.锦州笔架山食品有限公司 辽宁锦州 121007)

基金项目:

国家自然科学基金区域创新发展联合基金重点支持项目(U20A2067)


Effect of Potato Starch-Ovalbumin-Myosin Interaction on Myosin Gel Properties
Author:
Affiliation:

(1.School of Food Science and Engineering, Bohai University, National Research and Development Sub-center for Processing Technology of Surimi and Surimi Products, Jinzhou 121013, Liaoning;2.College of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu;3.College of Food Science, Southwest University, Chongqing 400715;4.Rongcheng Taixiang Food Products Co., Ltd, Ministry of Agriculture Key Laboratory of Frozen Prepared Marine Foods Processing, Weihai 234309, Shandong;5.Jinzhou Bijiashan Food Co., Ltd, Jinzhou 121007, Liaoning)

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    摘要:

    以金线鱼肌球蛋白为原料,添加10%不同复配比例的马铃薯淀粉(PS)-卵清蛋白(OVA),研究其与肌球蛋白间的相互作用及其对肌球蛋白凝胶特性的影响。采用粒径、Zeta电位、巯基、表面疏水性和紫外光谱分析PS-OVA-肌球蛋白混合体系中组分的相互作用,进一步结合流变行为、分子间作用力、微观结构等揭示PS-OVA-肌球蛋白互作对肌球蛋白凝胶的影响。结果表明,添加10%的PS-OVA复配物后,PS-OVA-肌球蛋白混合体系的紫外吸光度、总巯基含量和表面疏水性分别增加了5.53%,24.28%和17.53%,净电荷减小40.75%,表明PS-OVA-肌球蛋白混合体系中存在疏水作用、氢键、二硫键等非共价作用和共价作用,促使肌球蛋白构象变化。同时,随着外源复配物中PS的增加和OVA的减少,PS-OVA-肌球蛋白混合凝胶的凝胶强度、硬度、β-折叠含量和储能模量分别先增加了7.68%,20.10%,11.03%和12.07%后又下降至0.94%,7.77%,0.08%和4.99%。当PS-OVA复配比为3∶7时,混合体系的紫外吸光度最高,净电荷最小,粒径、巯基含量和表面疏水性最大;加热后3∶7的PS-OVA组混合凝胶的凝胶强度、硬度和β-折叠含量最高,且凝胶网络结构最致密、均匀。结论:质量比(3∶7)的PS-OVA复配可促进混合体系中组分的相互作用,通过疏水作用、氢键、二硫键等促进蛋白分子的交联聚集,填充肌球蛋白凝胶网络,从而改善肌球蛋白的凝胶特性。

    Abstract:

    In this study, myosin isolated from Nemipterus virgatus was added with 10% potato starch (PS)-ovalbumin (OVA) complex with different ratios to study the interactions between PS-OVA and myosin as well as their effects on the gel properties of myosin. The component interactions in the PS-OVA-myosin composite system were determined by particle size, zeta potential, sulfhydryl group, surface hydrophobicity and UV spectra, and the effect of PS-OVA-myosin interactions on myosin gel was further disclosed by rheological behavior, intermolecular forces, microstructure, etc. The results showed that after adding 10% PS-OVA complex, the UV absorbance, total sulfhydryl content and surface hydrophobicity of the PS-OVA-myosin composite system increased by 5.53%, 24.28% and 17.53%, respectively, and the net charge decreased by 40.75%, indicating that there were non-covalent and covalent interactions such as hydrophobic interaction, hydrogen bond, and disulfide bond in PS-OVA-myosin composite system, which promoted the conformational change of myosin. Simultaneously, with the increase of PS and decrease of OVA in the exogenous compound, the gel strength, hardness, β-sheet content and storage modulus of the PS-OVA-myosin composite gel increased by 7.68%, 20.10%, 11.03% and 12.07%, respectively, and then decreased to 0.94%, 7.77%, 0.08% and 4.99%. When the ratio of PS-OVA was 3 ∶ 7, the composite system had the highest UV absorbance, the smallest net charge, and the largest particle size, sulfhydryl content, and surface hydrophobicity. The gel strength, hardness, and β-sheet content of the composite gel were the highest after heating when the ratio of PS-OVA was 3 ∶ 7, and the gel network was most compact and homogeneous. Conclusion: The PS-OVA complex with mass ratio of 3 ∶ 7 could promote the component interaction of the PS-OVA-myosin composite system, facilitate the aggregation and cross-linking of myosin through the interaction forces such as hydrophobic interactions, hydrogen bonds, disulfide bonds, etc., fill the myosin gel network, which further improve the gel properties of myosin.

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刘珍,王金厢,李学鹏,励建荣,高瑞昌,张宇昊,杨青,位正鹏,季广仁.马铃薯淀粉-卵清蛋白-肌球蛋白互作对肌球蛋白凝胶的影响[J].中国食品学报,2024,24(7):128-137

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  • 收稿日期:2023-07-30
  • 在线发布日期: 2024-08-22
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