从质构学角度研究肌原纤维蛋白凝胶形成的作用力

Study on Molecular Forces in the Formation in Myofibrillar Protein Gelation from Textural Perspective

通过研究有关试剂对肌原纤维蛋白(MP)凝胶质构特性的影响,探讨了维持凝胶形成的作用力。结果表明:改变pH和离子强度影响了静电相互作用,从而改变了肌源纤维蛋白(MP)凝胶的质构特性;添加二硫苏糖醇(DTT)、N-乙基顺丁烯二酰亚胺(NEM)、溴酸钾能影响二硫键的形成,但MP凝胶质构特性变化不明显,说明二硫键对MP凝胶形成的影响不大;添加微量的十二烷基硫酸钠(SDS)可明显影响凝胶的硬度和弹性,说明疏水相互作用在MP凝胶形成中具有显著作用;添加尿素和盐酸胍能明显降低MP凝胶的硬度和弹性,说明氢键对MP凝胶的形成也具有重要的影响。

The molecular forces in the formation of myofibrillar protein gelatin was investigated by determining the effects of the solvents on the textural properties of myofibrillar protein. Ionic strength and pH influenced the electrostatic forces, and changed the textural properties of MP gels. The addition of DTT, NEM and potassium bromate influenced formation of disulfide bond with little changes of textural properties, so the disulfide bond have little effect on the formation of MP gelatin. A few addition of SDS influenced hard- ness and springiness of MP gels obviously. Therefore, the hydrophobic interaction was an important contribution for the formation of MP gelatin. The addition of urea and GuHCl decreased hardness and springiness of MP gels obviously which indicated that hydrogen bonds also had significant effect on the formation of MP gelatin.