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中国精品科技期刊2020
张根生,李琪,黄昕钰,等. 超高压协同TG酶改性蛋清蛋白热诱导凝胶机理[J]. 食品工业科技,2024,45(14):1−8. doi: 10.13386/j.issn1002-0306.2023090063.
引用本文: 张根生,李琪,黄昕钰,等. 超高压协同TG酶改性蛋清蛋白热诱导凝胶机理[J]. 食品工业科技,2024,45(14):1−8. doi: 10.13386/j.issn1002-0306.2023090063.
ZHANG Gensheng, LI Qi, HUANG Xinyu, et al. Mechanism of Ultra-high Pressure and TG Enzyme Modified Thermally Induced Gels of Egg White Protein[J]. Science and Technology of Food Industry, 2024, 45(14): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090063.
Citation: ZHANG Gensheng, LI Qi, HUANG Xinyu, et al. Mechanism of Ultra-high Pressure and TG Enzyme Modified Thermally Induced Gels of Egg White Protein[J]. Science and Technology of Food Industry, 2024, 45(14): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090063.

超高压协同TG酶改性蛋清蛋白热诱导凝胶机理

Mechanism of Ultra-high Pressure and TG Enzyme Modified Thermally Induced Gels of Egg White Protein

  • 摘要: 为提高蛋清蛋白凝胶性,本研究以蛋清蛋白(Egg white protein,EWP)为研究对象,通过分析质构、持水率、分子作用力、傅里叶红外色谱、圆二色谱、粒径、电位、巯基含量、表面疏水力及扫描电镜的变化,探究超高压处理(Ultra-high pressure,UHP)、谷氨酰胺转胺酶处理(Transglutaminase,TG)及超高压协同TG酶处理(Ultra-high pressure synergistic Transglutaminase,UTG)的蛋清蛋白热诱导凝胶机理及结构的变化。结果表明:UHP-EWP、TG-EWP、UTG-EWP的硬度、弹性和持水性均有所提高,疏水相互作用力是维持凝胶的主要作用力;UHP-EWP、TG-EWP、UTG-EWP的α-螺旋含量均不同程度下降、β-折叠含量均上升;UHP-EWP的平均粒径值下降、电位绝对值下降,TG-EWP、UTG-EWP的变化与之相反;UHP-EWP、TG-EWP、UTG-EWP的游离巯基含量上升、总巯基含量下降、表面疏水性升高;凝胶结构更加致密光滑,平整度提高。本研究为蛋清蛋白热诱导凝胶改性提供了理论基础及研究思路。

     

    Abstract: Aiming to improve the gel property of egg white proteins, in this research, taking egg white protein (EWP) as the research object, the changes in texture, water-holding ratio, molecular forces, Fourier transform infrared chromatography, circular dichroism spectrum, particle size, potential, sulphydryl content, surface hydrophobicity, and scanning electron microscopy were analyzed to explore the mechanism and structural changes of heat-induced gel of EWP after the treatments of Ultra-high Pressure (UHP), Transglutaminase (TG) and Ultra-high Pressure Synergistic Transglutaminase (UTG). The results showed that the hardness, elasticity and water holding capacity of UHP-EWP, TG-EWP and UTG-EWP were all improved, and hydrophobic interaction was the main force to maintain gel. The α-helix content of UHP-EWP, TG-EWP and UTG-EWP decreased, while the β-fold content increased. The average particle size and absolute potential of UHP-EWP decreased, while the changes of TG-EWP and UTG-EWP were opposite. The content of free sulfhydryl groups in UHP-EWP, TG-EWP, and UTG-EWP increased, the content of total sulfhydryl groups decreased, and the surface hydrophobicity increased. The gel structure was more compact and smooth, and the flatness was improved. This research provides a theoretical basis and research ideas for the heat induced gel modification of EWP.

     

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