Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China.
Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China.
Food Chem. 2019 Sep 1;291:68-76. doi: 10.1016/j.foodchem.2019.04.012. Epub 2019 Apr 3.
The effect of cold atmospheric plasma (CAP) on protein concentrate from squid (Argentinus ilex) mantle has been evaluated in terms of gel properties, protease inhibition, texture profile, color attributes, and water holding capacity. Different exposure time (15, 60, 120, 180, 240 and 300 s) at 60 kV have been employed. Our results indicated that protease activity decreases with increasing treatment time. The highest reduction (p < 0.05) in protease activity (64%) was observed after 240 s of CAP treatment. Texture profile analysis, color properties and water holding capacity of the treated squid gel revealed a significant increase. Protein carbonyl and sulfhydryl group contents findings' showed a significant increase in carbonyl content (about three times of the original content), while the total sulfhydryl group decreased (up to about 40%) in the crude extract. Microstructure and SDS-PAGE analysis revealed a high degree of protein aggregation in the squid gel treated with CAP.
已根据凝胶特性、蛋白酶抑制活性、质地剖面分析、颜色属性和持水性评估了冷等离体（CAP）对鱿鱼（Argentinus ilex）套膜蛋白浓缩物的影响。采用 60kV 的不同暴露时间（15、60、120、180、240 和 300s）进行处理。结果表明，随着处理时间的增加，蛋白酶活性降低。经 CAP 处理 240s 后，蛋白酶活性（64%）的降低最为显著（p<0.05）。处理后鱿鱼凝胶的质地剖面分析、颜色属性和持水性均显著增加。蛋白质羰基和巯基含量的研究结果表明，羰基含量显著增加（约为原始含量的三倍），而粗提物中的总巯基含量（高达约 40%）下降。微观结构和 SDS-PAGE 分析表明，CAP 处理后的鱿鱼凝胶中存在高度的蛋白质聚集。
