马铃薯淀粉-卵清蛋白-肌球蛋白互作对肌球蛋白凝胶的影响  

Effect of Potato Starch-Ovalbumin-Myosin Interaction on Myosin Gel Properties

作　　者：刘珍 王金厢 李学鹏 励建荣 高瑞昌[2] 张宇昊[3] 杨青 位正鹏 季广仁 Liu Zhen;Wang Jinxiang;Li Xuepeng;Li Jianrong;Gao Ruichang;Zhang Yuhao;Yang Qing;Wei Zhengpeng;Ji Guangren(School of Food Science and Engineering,Bohai University,National Research and Development Sub-center for Processing Technology of Surimi and Surimi Products,Jinzhou 121013,Liaoning;College of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu 3;College of Food Science,Southwest University,Chongqing 400715;Rongcheng Taixiang Food Products Co.,Ltd,Ministry of Agriculture Key Laboratory of Frozen Prepared Marine Foods Processing,Weihai 234309,Shandong;Jinzhou Bijiashan Food Co.,Ltd,Jinzhou 121007,Liaoning)

机构地区：[1]渤海大学食品科学与工程学院国家鱼糜及鱼糜制品加工技术研发分中心,辽宁锦州121013 [2]江苏大学食品与生物工程学院,江苏镇江212013 [3]西南大学食品科学学院,重庆400715 [4]荣成泰祥食品股份有限公司农业部冷冻调理海洋食品加工重点实验室,山东威海234309 [5]锦州笔架山食品有限公司,辽宁锦州121007

出　　处：《中国食品学报》2024年第7期128-137,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金区域创新发展联合基金重点支持项目(U20A2067)。

摘　　要：以金线鱼肌球蛋白为原料,添加10%不同复配比例的马铃薯淀粉(PS)-卵清蛋白(OVA),研究其与肌球蛋白间的相互作用及其对肌球蛋白凝胶特性的影响。采用粒径、Zeta电位、巯基、表面疏水性和紫外光谱分析PS-OVA-肌球蛋白混合体系中组分的相互作用,进一步结合流变行为、分子间作用力、微观结构等揭示PS-OVA-肌球蛋白互作对肌球蛋白凝胶的影响。结果表明,添加10%的PS-OVA复配物后,PS-OVA-肌球蛋白混合体系的紫外吸光度、总巯基含量和表面疏水性分别增加了5.53%,24.28%和17.53%,净电荷减小40.75%,表明PS-OVA-肌球蛋白混合体系中存在疏水作用、氢键、二硫键等非共价作用和共价作用,促使肌球蛋白构象变化。同时,随着外源复配物中PS的增加和OVA的减少,PS-OVA-肌球蛋白混合凝胶的凝胶强度、硬度、β-折叠含量和储能模量分别先增加了7.68%,20.10%,11.03%和12.07%后又下降至0.94%,7.77%,0.08%和4.99%。当PS-OVA复配比为3∶7时,混合体系的紫外吸光度最高,净电荷最小,粒径、巯基含量和表面疏水性最大;加热后3∶7的PS-OVA组混合凝胶的凝胶强度、硬度和β-折叠含量最高,且凝胶网络结构最致密、均匀。结论:质量比(3∶7)的PS-OVA复配可促进混合体系中组分的相互作用,通过疏水作用、氢键、二硫键等促进蛋白分子的交联聚集,填充肌球蛋白凝胶网络,从而改善肌球蛋白的凝胶特性。In this study,myosin isolated from Nemipterus virgatus was added with 10%potato starch(PS)-ovalbumin(OVA)complex with different ratios to study the interactions between PS-OVA and myosin as well as their effects on the gel properties of myosin.The component interactions in the PS-OVA-myosin composite system were determined by particle size,zeta potential,sulfhydryl group,surface hydrophobicity and UV spectra,and the effect of PS-OVA-myosin interactions on myosin gel was further disclosed by rheological behavior,intermolecular forces,microstructure,etc.The results showed that after adding 10%PS-OVA complex,the UV absorbance,total sulfhydryl content and surface hydrophobicity of the PS-OVA-myosin composite system increased by 5.53%,24.28%and 17.53%,respectively,and the net charge decreased by 40.75%,indicating that there were non-covalent and covalent interactions such as hydrophobic interaction,hydrogen bond,and disulfide bond in PS-OVA-myosin composite system,which promoted the conformational change of myosin.Simultaneously,with the increase of PS and decrease of OVA in the exogenous compound,the gel strength,hardness,β-sheet content and storage modulus of the PS-OVA-myosin composite gel increased by 7.68%,20.10%,11.03%and 12.07%,respectively,and then decreased to 0.94%,7.77%,0.08%and 4.99%.When the ratio of PS-OVA was 3∶7,the composite system had the highest UV absorbance,the smallest net charge,and the largest particle size,sulfhydryl content,and surface hydrophobicity.The gel strength,hardness,andβ-sheet content of the composite gel were the highest after heating when the ratio of PS-OVA was 3∶7,and the gel network was most compact and homogeneous.Conclusion:The PS-OVA complex with mass ratio of 3∶7 could promote the component interaction of the PS-OVA-myosin composite system,facilitate the aggregation and cross-linking of myosin through the interaction forces such as hydrophobic interactions,hydrogen bonds,disulfide bonds,etc.,fill the myosin gel network,which further improve the gel properties of myo

关 键 词：马铃薯淀粉 卵清蛋白 肌球蛋白 相互作用 凝胶特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]