超高压诱导猪肉凝胶形成过程中的物理化学变化

Changes in chemical forces and protein conformations during the formation of pork gels treated by high hydrostatic pressure

采用化学法测定超高压猪肉凝胶形成过程中离子键、氢键、二硫键和疏水相互作用的变化,借助傅里叶红外光谱仪分析猪肉凝胶蛋白质的构象变化,进而研究化学作用力和蛋白质构象对凝胶形成的影响。结果表明:随着压力的上升,氢键、疏水相互作用和二硫键增加,β-折叠会部分转变成β-转角和无规卷曲。氢键、疏水相互作用和二硫键是凝胶形成的主要作用力,β-转角和无规卷曲是维持凝胶稳定结构的主要蛋白质构象。

Chemical methods were used to determine the changes in ionic, hydrogen and disulfide bonds and hydrophobic interactions during the formation of pork gels induced by high hydrostatic pressure. Fourier transform infraredspectroscopy was used to analyze conformation changes of pork protein, the effects of chemical forces and protein conformation on the formation of pork gets were elucidated. The results illustrated that with the increase of pressure level, hydrogen bond, hydrophobic interaction and disulfide bond increased significantly. The β-folding of protein conformation was change into β-turn and random coil structures in part. Based on these results, it could be concluded that hydrogen bond, hydro- phobic interaction and disulfide bond were the main chemical forces affecting the formation of pork gels and that β-folding and random ceil were the main protein conformations to maintain gel stability structure.