结构和凝性质的变化肌纤维蛋白诱导的冷血激活水:与分子对接的角度
Junqi Li1, Wei Rao1, Yangying Sun1
1State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China.
Food research international (Ottawa, Ont.)
|November 27, 2024
概括
血激活水 (PAW) 显著增强肉肌纤维蛋白 (MP) 凝的特性. 较长的血治疗时间通过改变蛋白质结构和水结合来改善凝强度和保持水分.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物物理学的生物物理.
- 材料科学 材料科学 材料科学
背景情况:
- 肌纤维蛋白 (MP) 对肉凝产品质感至关重要.
- 传统的加工方法可能会对蛋白质功能产生负面影响.
- 冷等离子技术为食品加工提供了一种新的方法.
研究的目的:
- 为了研究血激活水 (PAW) 对MP凝特性的影响.
- 为了阐明PAW治疗引起的MP结构变化.
- 探索PAW活性物种和MP之间的分子相互作用.
主要方法:
- 的MP被用气PAW治疗了不同的放电时间 (0-16分钟).
- 评估了凝的特性 (强度,保持水分,损耗).
- 结构分析使用低场核磁共振,FTIR,光谱学和SEM.
- 分子对接模拟了活性物种 (H2O2,O3,NO2-) 与MP的相互作用.
主要成果:
- PAW 处理 (8-16 分钟) 显著改善了凝强度和保持水分.
- 损耗随着PAW治疗时间的增加而减少.
- PAW改变了MP的二级和三级结构,以及凝微观结构.
- 水质子的流动性减慢,结合水的含量增加.
结论:
- 阿贡PAW有效地增强了MP凝的功能性质.
- PAW会诱导MP的结构变化,从而改善凝特性.
- 这项研究为在肉制品加工中使用冷血提供了科学依据.
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