中国食品学报2024，Vol.24Issue(7)：128-137,10.DOI:10.16429/j.1009-7848.2024.07.013
马铃薯淀粉-卵清蛋白-肌球蛋白互作对肌球蛋白凝胶的影响
Effect of Potato Starch-Ovalbumin-Myosin Interaction on Myosin Gel Properties
摘要
Abstract
In this study,myosin isolated from Nemipterus virgatus was added with 10％potato starch(PS)-ovalbumin(OVA)complex with different ratios to study the interactions between PS-OVA and myosin as well as their effects on the gel properties of myosin.The component interactions in the PS-OVA-myosin composite system were determined by particle size,zeta potential,sulfhydryl group,surface hydrophobicity and UV spectra,and the effect of PS-OVA-myosin interactions on myosin gel was further disclosed by rheological behavior,intermolecular forces,microstructure,etc.The results showed that after adding 10％PS-OVA complex,the UV absorbance,total sulfhydryl content and surface hy-drophobicity of the PS-OVA-myosin composite system increased by 5.53％,24.28％and 17.53％,respectively,and the net charge decreased by 40.75％,indicating that there were non-covalent and covalent interactions such as hydrophobic interaction,hydrogen bond,and disulfide bond in PS-OVA-myosin composite system,which promoted the conformational change of myosin.Simultaneously,with the increase of PS and decrease of OVA in the exogenous compound,the gel strength,hardness,-sheet content and storage modulus of the PS-OVA-myosin composite gel increased by 7.68％,20.10％,11.03％and 12.07％,respectively,and then decreased to 0.94％,7.77％,0.08％and 4.99％.When the ratio of PS-OVA was 3:7,the composite system had the highest UV absorbance,the smallest net charge,and the largest particle size,sulfhydryl content,and surface hydrophobicity.The gel strength,hardness,and β-sheet content of the composite gel were the highest after heating when the ratio of PS-OVA was 3:7,and the gel network was most compact and homogeneous.Conclusion:The PS-OVA complex with mass ratio of 3:7 could promote the component interaction of the PS-OVA-myosin composite system,facilitate the aggregation and cross-linking of myosin through the interaction forces such as hydrophobic interactions,hydrogen bonds,disulfide bonds,etc.,fill the myosin gel network,which fur-ther improve the gel properties of myosin.关键词
马铃薯淀粉/卵清蛋白/肌球蛋白/相互作用/凝胶特性Key words
potato starch/ovalbumin/myosin/interaction/gel property引用本文复制引用
刘珍,王金厢,李学鹏,励建荣,高瑞昌,张宇昊,杨青,位正鹏,季广仁..马铃薯淀粉-卵清蛋白-肌球蛋白互作对肌球蛋白凝胶的影响[J].中国食品学报,2024,24(7):128-137,10.基金项目
国家自然科学基金区域创新发展联合基金重点支持项目(U20A2067) （U20A2067）
