School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China.
School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China; Key Laboratory on Deep Processing of Agricultural Products for Anhui Province, Hefei 230009, Anhui Province, People's Republic of China.
Food Chem. 2018 Dec 15;269:236-243. doi: 10.1016/j.foodchem.2018.06.107. Epub 2018 Jun 21.
The combined effect of calcium chloride (CaCl) (20-100 mM) and high pressure processing (HPP, 200 MPa) on the solubility of myofibrillar proteins (MP) was investigated under sodium-reduced conditions (0.3 M sodium chloride). The results revealed that HPP combined with low concentrations (<40 mM) of CaCl synergistically increased the solubility of MP, but an antagonistic effect occurred when a high concentration (100 mM) of CaCl was present. This synergistic effect could be attributed to a mildly destabilized conformation of myosin, an increased surface hydrophobicity and the decreased total sulfhydryl group content of MP. However, CaCl at 100 mM destabilized myosin to a larger extent and induced non-disulfide covalent cross-linking of S-1 subfragment in pressurized MP, thus attenuating the solubilizing effect of HPP on the myosin heavy chain, resulting in the antagonistic effect. Therefore, HPP in combination with low-level CaCl (<40 mM) may improve the functional properties of sodium-reduced meat products.
研究了氯化钙（CaCl）（20-100mM）和高压处理（HPP，200MPa）在低盐条件（0.3M 氯化钠）下对肌原纤维蛋白（MP）溶解度的综合影响。结果表明，HPP 与低浓度（<40mM）的 CaCl 协同作用可显著提高 MP 的溶解度，但当 CaCl 浓度较高（100mM）时，会产生拮抗作用。这种协同作用可能归因于肌球蛋白的轻度去稳定构象、表面疏水性增加和 MP 总巯基含量减少。然而，100mM 的 CaCl 会更大程度地使肌球蛋白失稳，并在加压 MP 中诱导 S-1 亚基的非二硫键共价交联，从而削弱 HPP 对肌球蛋白重链的增溶作用，产生拮抗作用。因此，HPP 与低浓度 CaCl（<40mM）结合可能会改善低盐肉品的功能特性。
