食品工业科技2024，Vol.45Issue(2)：84-91,8.DOI:10.13386/j.issn1002-0306.2023040162
水解对低盐鸭肉肌原纤维蛋白结构和功能特性的影响
Effect of Hydrolysis on Structure and Properties of Duck Myofibrillar Protein in Low-salt Condition
摘要
Abstract
To investigate the effects of hydrolysis time(0,20,40,60,80 min)on the structure and functional properties of duck myofibrillar protein in low-salt solution,the duck myofibrillar protein was hydrolyzed by trypsin,the structure and functional properties of hydrolysate was assessed by analyzing the degree of hydrolysis,sodium dodecyl sulfate-polyacr-ylamide gel electrophoresis(SDS-PAGE),solubility,surface hydrophobicity,secondary structure,fluorescence spectrum,Zeta potential and emulsification after hydrolysis treatment.The results showed that in low-salt condition,with the prol-ongation of hydrolysis time,the solubility increased significantly(P<0.05),the surface hydrophobicity first decreased and then increased,while the emulsification first increased and then decreased.When the hydrolysis time was 40 min,the hydrolysis degree was 4.15%,the solubility and emulsification of duck MP were the highest,reaching 60.57%and 21.2 m2/g respectively,and the surface hydrophobicity was lowest(40.85 BPB/μg).In addition,the protein structure was changed significantly,the α-helix content decreased,the endogenous tryptophan fluorescence intensity was obviously higher than that in the unhydrolyzed group,and the absolute value of Zeta potential increased.In summary,in low-salt condition,hydrolysis for 40 min could effectively improve the structural and functional properties of duck MP.关键词
鸭肉肌原纤维蛋白/水解/低盐/溶解度/乳化性/蛋白结构Key words
duck myofibrillar protein/micro-hydrolysis/low-salt/solubility/emulsification properties/protein structural分类
轻工纺织引用本文复制引用
何蜀峰,李孟孟,孙杨赢..水解对低盐鸭肉肌原纤维蛋白结构和功能特性的影响[J].食品工业科技,2024,45(2):84-91,8.基金项目
浙江省公益技术研究项目(LGN21C200009) （LGN21C200009）
国家水禽产业技术体系岗位科学家基金项目(CARS-42-25). （CARS-42-25）
