揭示蛋白质聚合行为和分散特性,这些特性是由糖精和肌纤维蛋白在水相系统中的糖精和肌纤维蛋白之间的分子相互作用引起的
Xiang Li1, Wenwen Hou1, Yunqiu Yi1
1College of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
International journal of biological macromolecules
|October 22, 2024
概括
糖精 (SE) 具有特定的水友性-脂友性平衡 (HLB) 值,可以改善肌纤维蛋白 (MP) 的分散性和稳定性. 在0.1mM的SE 11提供了最佳的分散,而不会改变蛋白质的分子量.
科学领域:
- 食品科学与技术 食品科学与技术
- 蛋白质化学 蛋白质化学
- 合体和表面科学科学
背景情况:
- 肌纤维蛋白 (MP) 在肉类加工中至关重要,但它们的水性分散可能具有挑战性.
- 非离子表面活性剂,如糖精 (SE),正在探索改善蛋白质的功能和加工.
- 了解SE的水友-脂友平衡 (HLB) 和对MP的度的影响对于应用至关重要.
研究的目的:
- 研究不同HLB值和度的糖精 (SE) 对肌纤维蛋白 (MP) 的分散性能的影响.
- 分析由SE相互作用引起的MP的结构变化.
- 为实际应用确定在MP水系统中使用SE的最佳条件.
主要方法:
- 评估SE (HLB11,13,15) 在不同的度 (0.01,0.1,1.0毫米) 在MP分散.
- 评估的粒子大小, ζ-潜力,度和宏观/微观结构.
- 利用了表面的疏水性,UV-Vis,内在的光,循环二元化,SDS-PAGE和分子对接来研究蛋白质结构和相互作用.
主要成果:
- SE 11和SE 13减少了MP颗粒大小和改善了分布均性.
- SE 11显著降低了度,在0.1mM时观察到最佳分散.
- SE 13和SE 15在MP的三级和二级结构中引起了度依赖的变化,而SE 11在不影响分子重量的情况下引起了最小的结构变化.
结论:
- 糖精子,特别是SE 11,有效地增强了水溶液中的肌纤维蛋白的分散.
- SE 11在0.1mM时表现出最佳性能,改善分散,而不会导致蛋白质降解或不可逆转的聚合.
- 这些发现支持将特定的糖作为肉蛋白加工中的功能成分的应用.
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