食品科学2017，Vol.38Issue(11)：12-17,6.DOI:10.7506/spkx1002-6630-201711003
尿素对肌原纤维蛋白热诱导凝胶非共价键作用力及特性的影响
Effect of Urea Addition on Non-Covalent Intermolecular Forces and Properties of Heat-Induced Myofibrillar Protein Gel
摘要
Abstract
The effect and regulatory mechanism of urea on the properties and non-covalent intermolecular forces of heat-induced myofibrillar protein gel were studied.The relationship between intermolecular forces and gel properties was explored.This study discussed whether urea addition is a scientific method for studying gel hydrogen bonding and hydrophobic interaction.Heat-induced myofibrillar protein gels containing 0.0-0.4 mol/L urea were prepared.The electrostatic interaction was measured using a zeta potential analyzer.The hydrophobic interaction and hydrogen bonding were measured using a Raman spectrometer.The water-holding capacity,hardness and springiness of the gels were measured by a centrifugation method and a texture analyzer.As urea concentration increased,the absolute value of zeta potential of the gels decreased from 7.83 to 5.55 mV,and the surface hydrophobicity (S0-ANS) of myofibrillar protein increased from 698.5 to 885.3.The I760 cm-1/I1003 cm-1 ratio (normalized intensity) decreased from 0.957 1 to 0.849 3,while the I850 cm-1/I830 cm-1 ratio declined first and then increased.The water-holding capacity,hardness and springiness exhibited a declining trend.Correlation analysis showed that electrostatic interaction,surface hydrophobicity and hydrophobic interaction had a significant effect on water-holding capacity and texture characteristics of heat-induced protein gel.关键词
肌原纤维蛋白凝胶/尿素/静电相互作用/疏水相互作用/氢键Key words
myofibrillar protein gel/urea/electrostatic interaction/hydrophobic interaction/hydrogen bond分类
轻工纺织引用本文复制引用
张兴,杨玉玲,王静宇,张自业..尿素对肌原纤维蛋白热诱导凝胶非共价键作用力及特性的影响[J].食品科学,2017,38(11):12-17,6.基金项目
国家自然科学基金面上项目(31371798) （31371798）
江苏省高校优势学科建设工程项目 （）
