School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
Food Chem. 2019 Mar 15;276:147-156. doi: 10.1016/j.foodchem.2018.09.113. Epub 2018 Sep 19.
The aim of this study was to ascertain the impact of atmospheric pressure plasma jet treatment (APPJ) as a function of treatment times (0, 2, 4, 6, 8 and 10 min) on the conformation and physicochemical properties of myofibrillar proteins (MPs) extracted from king prawn (Litopenaeus vannamei). The results showed that the pH and protein solubility were decreased after 10 min treatment of APPJ. These results were also confirmed by dynamic light scattering, which indicated an increase in mean particle diameter of MPs from 654 to 2297 nm. Complementary methodologies used to characterize the structural changes confirmed the exposure of hydrophobic groups and promotion of protein-protein interactions. These occurrences were particularly more intense at the longest treatment duration. The high energetic and oxidizing species contained in the plasma gas may have considerable implications on the physical and structural characteristics of MPs from king prawn.
本研究旨在确定大气压力等离子射流处理（APPJ）对南美白对虾肌原纤维蛋白（MPs）构象和理化性质的影响，其处理时间分别为 0、2、4、6、8 和 10 分钟。结果表明，APPJ 处理 10 分钟后，pH 值和蛋白质溶解度降低。动态光散射也证实了这一点，表明 MPs 的平均粒径从 654nm 增加到 2297nm。用于表征结构变化的补充方法证实了疏水性基团的暴露和蛋白质-蛋白质相互作用的促进。这些变化在最长处理时间下更为明显。等离子气体中含有的高能和氧化性物质可能对南美白对虾 MPs 的物理和结构特性产生重大影响。
