To explore the oxidation mechanism of wooden breast myofibrillar protein(WBMP),oxidative breast MP(OBMP)was obtained from different doses(3,10,and 20 mmol/L)of H2O2 oxidized normal breast MP(NBMP).The results showed t...To explore the oxidation mechanism of wooden breast myofibrillar protein(WBMP),oxidative breast MP(OBMP)was obtained from different doses(3,10,and 20 mmol/L)of H2O2 oxidized normal breast MP(NBMP).The results showed that the Zeta-potential,particle size,solubility,sulfhydryl,and carbonyl contents of OBMP-3(3 mmol/L,low-dose free radicals)and WBMP were similar.Fluorescence spectrum analysis showed that the oxidation of low-dose free radicals led to a significant increase in the surface hydrophobicity(from 214.03±10.03 to 393.50±10.33)and tryptophan fluorescence intensity(from 185.71 to 568.32).In addition,theα-helix content of WBMP decreased significantly from(37.46±1.15)%(NBMP)to(34.70±2.04)%,whileβ-sheet and random coil contents increased significantly(P<0.05)from(14.37±0.69)%and(22.24±0.78)%(NBMP)to(17.70±0.87)%and(25.20±1.47)%(WBMP).In summary,low-dose free radical oxidation attacks protein groups,inducing secondary and tertiary structural changes,leading to the formation of WBMP.This work will provide a theoretical basis at the molecular level for exploring the mechanism of functional degradation of WBMP.展开更多
A Pickering emulsion based on sodium starch octenyl succinate(SSOS)was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels(MPGs)subjected to multiple freeze-thaw(F-T)cycles...A Pickering emulsion based on sodium starch octenyl succinate(SSOS)was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels(MPGs)subjected to multiple freeze-thaw(F-T)cycles were investigated.The whiteness,water-holding capacity,storage modulus(G')and texture properties of the MPGs were significantly improved by adding 1%-2%Pickering emulsion(P<0.05).Meanwhile,Raman spectral analysis demonstrated that Pickering emulsion promoted the transformation of secondary structure,enhanced hydrogen bonds and hydrophobic interactions,and promoted the transition of disulfide bond conformation from g-g-g to g-g-t and t-g-t.At an emulsion concentration of 2%,theα-helix content decreased by 10.37%,while theβ-sheet content increased by 7.94%,compared to the control.After F-T cycles,the structure of the MPGs was destroyed,with an increase in hardness and a decrease in whiteness and water-holding capacity,however,the quality degradation of MPGs was reduced with 1%-2%Pickering emulsion.These findings demonstrated that SSOS-Pickering emulsions,as potential fat substitutes,can enhance the gel properties and the F-T stability of MPGs.展开更多
Investigation that protein oxidation to the formation of advanced glycation end products(AGEs)after chicken myofibrillar protein glycation is limited.Models of protein oxidation induced by different concentrations of ...Investigation that protein oxidation to the formation of advanced glycation end products(AGEs)after chicken myofibrillar protein glycation is limited.Models of protein oxidation induced by different concentrations of hydroxyl radicals(·OH)were developed after the chicken myofibrillar protein mild glycation(MPG).Results exhibited that levels of AGEs and surface hydrophobicity(H_(0))steadily increased with the a ddition of h ydrogen peroxide(H_(2)O_(2))concentration.However,levels of s ulfhydryl group,free amino group,and particle size gradually decreased with the H_(2)O_(2)concentration.The protein carbonyl value increased in H_(2)O_(2)concentration until 10 mmol/L.Pearson's correlation indicated that MPG structure modification(unfolding and degradation)induced by protein oxidation were significantly positively correlated with AGEs concentration(P<0.05).Finally,a mechanism was proposed to hypothesize t he effect of protein oxidation on the formation of AGEs under MPG conditions.展开更多
在肉类工业中,谷氨酰胺转氨酶(transglutaminase,TGase)作为一种高效的蛋白质交联剂,能够在改变肌原纤维蛋白(myofibrillar protein,MP)分子结构的基础上改善其热诱导凝胶特性,进而提升肉制品的品质。与此同时,交联度(degree of cross-l...在肉类工业中,谷氨酰胺转氨酶(transglutaminase,TGase)作为一种高效的蛋白质交联剂,能够在改变肌原纤维蛋白(myofibrillar protein,MP)分子结构的基础上改善其热诱导凝胶特性,进而提升肉制品的品质。与此同时,交联度(degree of cross-linking,DCL)是表征TGase催化交联效果的最重要的指标,其对于分析TGase的共价交联作用对MP构象、理化性质和凝胶特性的影响尤为重要。因此,本文系统综述了TGase催化MP共价交联过程中DCL的影响因素,同时深度解析外源添加物和新型加工技术影响TGase催化交联效果的分子作用机制。旨在建立TGase调控下的MP“结构修饰-分子机制-品质改善”之间的相互关系,以期为构建新型肉制品提供创新性理论和技术支持。展开更多
基金supported by the Shandong Modern Agricultural Technology and Industry System(SDAIT-11-11)China Agricultural Research System(CARS-41-Z06)Natural Science Foundation of Shandong Province(ZR2022MC087).
文摘To explore the oxidation mechanism of wooden breast myofibrillar protein(WBMP),oxidative breast MP(OBMP)was obtained from different doses(3,10,and 20 mmol/L)of H2O2 oxidized normal breast MP(NBMP).The results showed that the Zeta-potential,particle size,solubility,sulfhydryl,and carbonyl contents of OBMP-3(3 mmol/L,low-dose free radicals)and WBMP were similar.Fluorescence spectrum analysis showed that the oxidation of low-dose free radicals led to a significant increase in the surface hydrophobicity(from 214.03±10.03 to 393.50±10.33)and tryptophan fluorescence intensity(from 185.71 to 568.32).In addition,theα-helix content of WBMP decreased significantly from(37.46±1.15)%(NBMP)to(34.70±2.04)%,whileβ-sheet and random coil contents increased significantly(P<0.05)from(14.37±0.69)%and(22.24±0.78)%(NBMP)to(17.70±0.87)%and(25.20±1.47)%(WBMP).In summary,low-dose free radical oxidation attacks protein groups,inducing secondary and tertiary structural changes,leading to the formation of WBMP.This work will provide a theoretical basis at the molecular level for exploring the mechanism of functional degradation of WBMP.
基金supported by the National Natural Science Foundation of China(U20A2067,32272360)。
文摘A Pickering emulsion based on sodium starch octenyl succinate(SSOS)was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels(MPGs)subjected to multiple freeze-thaw(F-T)cycles were investigated.The whiteness,water-holding capacity,storage modulus(G')and texture properties of the MPGs were significantly improved by adding 1%-2%Pickering emulsion(P<0.05).Meanwhile,Raman spectral analysis demonstrated that Pickering emulsion promoted the transformation of secondary structure,enhanced hydrogen bonds and hydrophobic interactions,and promoted the transition of disulfide bond conformation from g-g-g to g-g-t and t-g-t.At an emulsion concentration of 2%,theα-helix content decreased by 10.37%,while theβ-sheet content increased by 7.94%,compared to the control.After F-T cycles,the structure of the MPGs was destroyed,with an increase in hardness and a decrease in whiteness and water-holding capacity,however,the quality degradation of MPGs was reduced with 1%-2%Pickering emulsion.These findings demonstrated that SSOS-Pickering emulsions,as potential fat substitutes,can enhance the gel properties and the F-T stability of MPGs.
基金supported by National Key R&D Program of China(2021YFD2100104)griculture Research System of China(CARS-41-Z)+2 种基金Science and Technology Project of Nanjing City(202002040)Jiangsu Province Policy Guidance Program(BX2020008)Postgraduate Research&Practice Innovation Program of Jiangsu Province(KYCX21_0579),China。
文摘Investigation that protein oxidation to the formation of advanced glycation end products(AGEs)after chicken myofibrillar protein glycation is limited.Models of protein oxidation induced by different concentrations of hydroxyl radicals(·OH)were developed after the chicken myofibrillar protein mild glycation(MPG).Results exhibited that levels of AGEs and surface hydrophobicity(H_(0))steadily increased with the a ddition of h ydrogen peroxide(H_(2)O_(2))concentration.However,levels of s ulfhydryl group,free amino group,and particle size gradually decreased with the H_(2)O_(2)concentration.The protein carbonyl value increased in H_(2)O_(2)concentration until 10 mmol/L.Pearson's correlation indicated that MPG structure modification(unfolding and degradation)induced by protein oxidation were significantly positively correlated with AGEs concentration(P<0.05).Finally,a mechanism was proposed to hypothesize t he effect of protein oxidation on the formation of AGEs under MPG conditions.
文摘为改善低盐(1g/100mLNaCl)环境中肌原纤维蛋白的功能特性,研究不同添加量的焦磷酸钠(tetrasodium pyrophosphate,TSPP)、三聚磷酸钠(sodium tripolyphosphate,STPP)、六偏磷酸钠(sodium hexametaphosphate,SHMP)对白鲢鱼肌原纤维蛋白结构和功能特性的影响。结果表明:低盐条件下,随着磷酸盐添加量的增加,肌原纤维蛋白的溶解度、表面疏水性、乳化性均呈上升趋势;3种磷酸盐均使肌原纤维蛋白引入磷酸基团;添加0.2~0.5 g/100 mL STPP能够降低肌原纤维蛋白热解速率,提升蛋白质热稳定性,其中0.4 g/100 mL STPP修饰的蛋白质磷酸化程度最大,此时大量的磷酸根基团与肌原纤维蛋白结合;TSPP和STPP更有利于蛋白质的聚集,而SHMP磷酸化的蛋白质更稳定。综上,0.4 g/100 mL STPP对低盐条件下肌原纤维蛋白功能特性具有更好的改善作用。
文摘在肉类工业中,谷氨酰胺转氨酶(transglutaminase,TGase)作为一种高效的蛋白质交联剂,能够在改变肌原纤维蛋白(myofibrillar protein,MP)分子结构的基础上改善其热诱导凝胶特性,进而提升肉制品的品质。与此同时,交联度(degree of cross-linking,DCL)是表征TGase催化交联效果的最重要的指标,其对于分析TGase的共价交联作用对MP构象、理化性质和凝胶特性的影响尤为重要。因此,本文系统综述了TGase催化MP共价交联过程中DCL的影响因素,同时深度解析外源添加物和新型加工技术影响TGase催化交联效果的分子作用机制。旨在建立TGase调控下的MP“结构修饰-分子机制-品质改善”之间的相互关系,以期为构建新型肉制品提供创新性理论和技术支持。
