在聚醇中介固化猪肉肌纤维蛋白的结构和功能变化:实验和分子模拟调查
Linggao Liu1, Ying Zhou1, Yuanyuan Liu1
1School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.
Food research international (Ottawa, Ont.)
|June 14, 2023
概括
像西利醇一样的多醇醇增强了猪肉肌纤维蛋白 (MP) 的结构和稳定性. 这通过减少盐离子效应和增加蛋白质变性抵抗来改善肉质.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 肉类科学 肉科学
背景情况:
- 猪肉肌纤维蛋白 (MP) 在固化过程中发生结构变化,影响肉质.
- 聚醇被探索为潜在的添加剂,在食品加工过程中修改蛋白质的行为.
研究的目的:
- 调查多醇对猪肉肌纤维蛋白 (MP) 的结构和功能性质的影响.
- 了解多醇在固化过程中影响MP的机制.
主要方法:
- 分析总硫基,表面水性,光和拉曼光谱以及溶解度.
- 蛋白质变性化的热力学分析.
- 分子对接和动力学模拟.
主要成果:
- 聚醇,特别是醇,诱导了MP三级结构的显著变化,增加了疏水性和紧性,而没有改变二级结构.
- 热力学分析显示,多氧醇形成了一个两性层,增加了变性温度和度.
- 分子模拟揭示了键和范德瓦尔斯力介于多醇和actin之间的相互作用.
结论:
- 多醇改变了猪肉的MP结构和稳定性,提高了肉的质量.
- 这些化合物可以减轻高盐度对MP脱的负面影响.
- 这些发现表明多醇是改善加工肉制品的有价值的添加剂.
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