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通过鱼肌纤维蛋白和蛋白蛋白之间的协同相互作用来增强凝性质

Junchao Huang¹, Zhiyu Li², Yang Liu¹

¹Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.

International journal of biological macromolecules

|March 2, 2025

概括

添加中等量的蛋白蛋白 (EWP) 可优化肉蛋白 (MP) 凝结构和特性. 最佳的EWP度提高了凝弹性,水容量和网络统一性,以改善鱼制品.

科学领域:

食品科学食品科学食品科学
生物聚合物科学生物聚合物科学
材料科学材料科学材料科学

背景情况:

肉蛋白 (MP) 凝被广泛使用,但它们的性能可以得到改善.
蛋白蛋白 (EWP) 是修改MP凝特性的潜在成分.

研究的目的:

研究不同度的卵白蛋白 (EWP) 对肉蛋白 (MP) -EWP复合凝的形成和性能的影响.
阐明管理MP-EWP凝网络形成的结构变化和分子相互作用.

主要方法:

福利埃变换红外光谱学和内在光谱学被用来分析分子构造变化.
采用了分子间力分析,风学测量 (存储模量G') 和低场核磁共振.
凝强度和保持水分的能力被定量评估.

主要成果:

适度的EWP度 (1.5%) 诱导了MP展开,暴露了疏水组和硫基位.
添加EWP增强了疏水性相互作用和二硫化键,稳定了凝基质并优化了弹性 (G').
最佳的凝显示出高水能力 (89.14%),凝强度 (4.9N×mm),以及密集,均的网络;过度的EWP (>1.5%) 导致聚合和相隔.

结论:

蛋白蛋白 (EWP) 度极大地影响肉蛋白 (MP) -EWP复合凝结构和特性.
1.5%的EWP代表了提高凝网络完整性,弹性和保持水分的最佳水平.
这些发现为使用EWP开发高质量的鱼基凝产品提供了科学基础.

关键词:

复合凝是一种复合凝.凝的特性凝的特性肌纤维细胞蛋白质是什么

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