摘要
探究不同质量浓度凉粉草多糖(Mesona chinensis Benth polysaccharide,MCP)(0~0.10 mg/mL)对肌球蛋白理化特性(电位、粒径、表面疏水性、巯基)、结构特性(紫外光谱、荧光光谱、红外光谱、圆二色谱、电泳)和微观结构的影响,并阐明肌球蛋白-MCP相互作用机制。结果表明:随着MCP的增加,改变了肌球蛋白-MCP混合体系中的相互作用力,两者主要通过静电相互作用力、疏水相互作用等形成肌球蛋白-MCP复合物和肌球蛋白-肌球蛋白聚集体,从而使肌球蛋白-MCP混合体系的浊度增加,Zeta电位、表面疏水性整体呈下降趋势,内部颗粒的分布变宽、平均粒径(D50)整体呈减小趋势。同时,紫外光谱、荧光光谱、红外光谱、圆二色谱实验证明肌球蛋白结构因MCP质量浓度增加而改变。
The effects of different concentrations(0–0.10 mg/mL)of Mesona chinensis Benth polysaccharide(MCP)on the physicochemical properties(potential,particle size,surface hydrophobicity,and sulfhydryl groups),structural properties(determined by ultraviolet-visible spectroscopy,fluorescence spectroscopy,Fourier transformation infrared spectroscopy,circular dichroism spectroscopy,and electrophoresis)and microstructure of myosin were investigated.The interaction mechanism between myosin and MCP was elucidated.The results showed that the interaction force between myosin and MCP changed with increasing MCP,and myosin-MCP complexes and myosin-myosin aggregates were formed mainly through electrostatic interaction force and hydrophobic interaction,thereby increasing the turbidity of the myosin-MCP mixed system,decreasing the potential and surface hydrophobicity,widening the range of particle size distribution,and reducing the average particle size(D50).Besides,ultraviolet-visible spectroscopy,fluorescence spectroscopy,and circular dichroism spectroscopy also confirmed that myosin structure changed with increasing MCP concentration.
作者
周昕仪
游刚
高可安
董诗瑜
马舒恬
陈尚里
刘小玲
ZHOU Xinyi;YOU Gang;GAO Ke’an;DONG Shiyu;MA Shutian;CHEN Shangli;LIU Xiaoling(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China;College of Food Engineering,Beibu Gulf University,Qinzhou 535011,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第4期48-56,共9页
Food Science
基金
国家自然科学基金青年科学基金项目(32001688)
广西自然科学基金资助项目(2020GXNSFBA297151)
广西创新驱动发展专项资金项目(桂科AA20302019-7)。
关键词
凉粉草多糖
肌球蛋白
相互作用
结构特性
Mesona chinensis Benth polysaccharide
myosin
interaction
structural properties
