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中国精品科技期刊2020
裴志胜,冯紫蓝,王会博,等. 金鲳鱼肌原纤维蛋白乳液凝胶的制备及表征[J]. 食品工业科技,2023,44(6):201−208. doi: 10.13386/j.issn1002-0306.2022050308.
引用本文: 裴志胜,冯紫蓝,王会博,等. 金鲳鱼肌原纤维蛋白乳液凝胶的制备及表征[J]. 食品工业科技,2023,44(6):201−208. doi: 10.13386/j.issn1002-0306.2022050308.
PEI Zhisheng, FENG Zilan, WANG Huibo, et al. Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel[J]. Science and Technology of Food Industry, 2023, 44(6): 201−208. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050308.
Citation: PEI Zhisheng, FENG Zilan, WANG Huibo, et al. Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel[J]. Science and Technology of Food Industry, 2023, 44(6): 201−208. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050308.

金鲳鱼肌原纤维蛋白乳液凝胶的制备及表征

Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel

  • 摘要: 本文以金鲳鱼肌原纤维蛋白作为乳化剂,以玉米油为油相制备乳液凝胶。利用SDS-PAGE、傅里叶红外光谱、电镜对金鲳鱼肌原纤维蛋白的结构进行表征;筛选优化制备金鲳鱼肌原纤维蛋白乳液凝胶的最佳蛋白浓度(C)、最佳油相比(φ),采用激光共聚焦对乳液凝胶结构进行了表征;探究了pH和NaCl浓度对乳液凝胶稳定性影响。结果表明:金鲳鱼肌原纤蛋白具有典型的蛋白结构峰,β-折叠的含量最高,由椭圆颗粒聚集形成的纤维状结构,其蛋白浓度(C)为2.5%,油相比(φ)为0.68时制备出的乳液凝胶弹性模量G'最佳,平均粒径小。激光共聚焦结构显示,乳液凝胶的结构为W/O/W的多重乳液结构。乳液凝胶在pH酸性条件下不稳定,碱性环境下相对稳定,pH对乳液凝胶流变和粒径分布影响较大,NaCl的浓度改变对乳液凝胶的影响较小。综上,本文探究了金鲳鱼肌原纤维蛋白乳液凝胶的制备及表征,为金鲳鱼肌原纤维蛋白的开发利用提供了一定的技术参考。

     

    Abstract: An emulsion gel was prepared with Trachinotus ovatus myofibrillar protein as emulsifier and corn oil as oil phase in this study. The structure of Trachinotus ovatus myofibrillar protein was characterized using SDS-PAGE, Fourier transform infrared spectroscopy and electron microscope. Preparation of Trachinotus ovatus myofibrillar protein emulsion gel was done by screening for the optimal protein concentration (C) and oil ratio (φ). The structure of the emulsion gel was characterized by confocal laser, and the effects of pH and NaCl concentration on the stability of the emulsion gel were explored. The results showed that Trachinotus ovatus myofibrillar protein had typical protein structure with β-sheet as the dominant secondary structure, and the fibrillar structure was formed by the aggregation of elliptical particles. The emulsion gel had the best elastic modulus G' when the protein concentration was 2.5% with an oil ratio of 0.68, and had a small average particle size. Laser confocal examination showed that the emulsion gel had a W/O/W multiple emulsion structure. The emulsion gels were unstable under acidic pH but relatively stable under alkaline conditions. In conclusion, the optimized preparation and characterization golden pomfret myofibrillar protein emulsion gel in this study would provide invaluable technical reference for the commercial development of golden pomfret myofibrillar protein.

     

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