水解对低盐鸭肉肌原纤维蛋白结构和功能特性的影响
Effect of Hydrolysis on Structure and Properties of Duck Myofibrillar Protein in Low-salt Condition
何蜀峰 1李孟孟 1孙杨赢2
作者信息
- 1. 宁波大学食品科学与工程学院,浙江宁波 315800
- 2. 宁波大学食品科学与工程学院,浙江宁波 315800;浙江省动物蛋白食品精深加工技术重点实验室,浙江宁波 315800
- 折叠
摘要
为研究水解时间(0、20、40、60、80 min)对低盐溶液中鸭肉肌原纤维蛋白的结构和功能特性的影响,本文用胰蛋白酶水解鸭肉肌原纤维蛋白(Myofibrillar protein,MP),通过分析水解处理后的水解度、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、溶解度、表面疏水性、二级结构、荧光光谱、Zeta电位和乳化性,对水解物的结构和功能特性进行评估.结果表明:在低盐溶液中,随着水解时间的延长,溶解度显著升高(P<0.05),表面疏水性先降低后升高,乳化性先升高后降低;当水解时间为40 min时,水解度为4.15%,鸭肉MP的溶解度和乳化性达到最高,分别达到60.57%和21.2 m2/g;表面疏水性最低(40.85 BPB/μg).此外,蛋白结构变化显著,α-螺旋含量减少,内源性色氨酸荧光强度明显高于未水解组,且Zeta电位绝对值升高.综上所述,在低盐溶液中,水解40 min可以有效改善鸭肉MP的结构和功能特性.
Abstract
To investigate the effects of hydrolysis time(0,20,40,60,80 min)on the structure and functional properties of duck myofibrillar protein in low-salt solution,the duck myofibrillar protein was hydrolyzed by trypsin,the structure and functional properties of hydrolysate was assessed by analyzing the degree of hydrolysis,sodium dodecyl sulfate-polyacr-ylamide gel electrophoresis(SDS-PAGE),solubility,surface hydrophobicity,secondary structure,fluorescence spectrum,Zeta potential and emulsification after hydrolysis treatment.The results showed that in low-salt condition,with the prol-ongation of hydrolysis time,the solubility increased significantly(P<0.05),the surface hydrophobicity first decreased and then increased,while the emulsification first increased and then decreased.When the hydrolysis time was 40 min,the hydrolysis degree was 4.15%,the solubility and emulsification of duck MP were the highest,reaching 60.57%and 21.2 m2/g respectively,and the surface hydrophobicity was lowest(40.85 BPB/μg).In addition,the protein structure was changed significantly,the α-helix content decreased,the endogenous tryptophan fluorescence intensity was obviously higher than that in the unhydrolyzed group,and the absolute value of Zeta potential increased.In summary,in low-salt condition,hydrolysis for 40 min could effectively improve the structural and functional properties of duck MP.
关键词
鸭肉肌原纤维蛋白/水解/低盐/溶解度/乳化性/蛋白结构Key words
duck myofibrillar protein/micro-hydrolysis/low-salt/solubility/emulsification properties/protein structural引用本文复制引用
基金项目
浙江省公益技术研究项目(LGN21C200009)
国家水禽产业技术体系岗位科学家基金项目(CARS-42-25)
出版年
2024
国家科技期刊平台
NSTL
万方数据