Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, PR China.
Poult Sci. 2019 Apr 1;98(4):1925-1933. doi: 10.3382/ps/pey502.
The aim of present study was to investigate the effect of different times (5 min (UCPP-5), 10 min (UCPP-10), 20 min (UCPP-20), and 30 min (UCPP-30)) of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein (CPP). UCPP-20 had the highest fluorescence intensity and the lowest particle size. However, no major changes in the subunit compositions and the secondary structure of UCPPs were presented in SDS-PAGE and circular dichroism. The surface hydrophobicity and sulfhydryl content of UCPPs increased significantly (P < 0.05) as compared to those of CPP. With the increasing time of ultrasound treatment, there were more and deeper holes on the protein surfaces. Furthermore, protein modification by ultrasound could improve the thermal properties of UCPPs. Additionally, UCPPs showed a significant increase in antioxidant properties over CPP, especially UCPP-20. These observations indicated that ultrasound treatment was necessary for modification of CPP to meet the requirements for food processing.
本研究旨在探讨不同超声处理时间（5 分钟（UCPP-5）、10 分钟（UCPP-10）、20 分钟（UCPP-20）和 30 分钟（UCPP-30））对鸡肉血浆蛋白（CPP）理化性质、热性质和抗氧化性质的影响。UCPP-20 的荧光强度最高，粒径最小。然而，SDS-PAGE 和圆二色性分析表明，UCPP 的亚基组成和二级结构没有发生重大变化。与 CPP 相比，UCPP 的表面疏水性和巯基含量显著增加（P<0.05）。随着超声处理时间的增加，蛋白质表面出现更多且更深的孔。此外，超声处理可以改善 UCPP 的热性质。此外，UCPP 的抗氧化性能比 CPP 显著提高，尤其是 UCPP-20。这些观察结果表明，超声处理是 CPP 改性以满足食品加工要求所必需的。
