热诱导水溶性鱼蛋白向凝结构的聚合
Xiaohan Zheng1, Bowen Zou1, Wenqiang Cai1
1School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China.
International journal of biological macromolecules
|January 17, 2024
概括
鱼蛋白在加热后形成聚合物,影响凝特性. 了解这些蛋白质聚合物,如高降水系数聚合物 (HPCAs),是改善肌肉食品的关键.
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
- 生物化学 生物化学
背景情况:
- 鱼蛋白 (CPs) 对于制造基于凝的食品非常有价值.
- 了解蛋白质聚合对于控制食品质地和质量至关重要.
研究的目的:
- 为了研究鱼蛋白质的热引起的聚合模式.
- 确定这些聚合物在蛋白质凝的形成中的作用.
主要方法:
- 二甲基硫酸盐-聚烯胺凝电泳 (SDS-PAGE) 用于分析聚合物的组成.
- 相关性分析以链接蛋白质结构,聚合动力学和凝特性.
主要成果:
- 高降水系数聚合物 (HPCAs) 包含髓重链和活性聚合物.
- 低降水系数聚合物 (LPCAs) 含有肌素轻链和肌素.
- 贝塔叶形成和二硫化物 (SS) 键驱动热聚合,受温度和蛋白质度的影响.
- 增加的蛋白质变性导致更大的HPCA,增强凝网络形成和储存模块 (G').
结论:
- 鱼蛋白因热引起的聚合是由结构变化 (β-sheet,SS键) 驱动的.
- 形成HPCA对于开发强大的蛋白质凝网络至关重要.
- 这些发现为优化使用各种动物蛋白质制造基于肌肉的凝产品提供了洞察力.
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