超声处理改变了没食子酸对鱼肉肌原纤维蛋白性质的功能模式。
Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein.
机构信息
National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice 370 05, Czech Republic.
National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
出版信息
Food Chem. 2020 Aug 1;320:126637. doi: 10.1016/j.foodchem.2020.126637. Epub 2020 Mar 18.
Effects of 0, 1, 5, 25 and 125 μmol/g gallic acid (GA) without or with ultrasound treatment (20 kHz, 400 w, 5 min) (NU or U groups) on properties of Japanese seerfish myofibrillar protein (MP) were studied. After sonication, tryptophan fluorescence decreased while surface hydrophobicity, free amine and SH content (not U125) and solubility increased. After heating, NU125 showed the heaviest polymers among NU groups, but U5 exhibited the strongest while U125 showed the weakest polymers in U groups. Storage modulus (G') of NU groups showed a dose-dependent style, but for U groups, U5 had the highest G' while U125 had the lowest G'. Mass analysis confirmed the formation of Cys-GA-Cys and Lys-GA-Lys polymers in U125. Thus, ultrasound promoted structural unfolding and reactive groups exposure, producing GA quinone by triggering OH·. These together led to the G' improvement by low dose GA but deterioration by high does GA.
研究了 0、1、5、25 和 125 μmol/g 没食子酸（GA）（GA 组）以及有无超声处理（20 kHz、400 w、5 min）（NU 或 U 组）对日本红娘鱼肌原纤维蛋白（MP）性质的影响。超声处理后，色氨酸荧光强度降低，而表面疏水性、游离氨基和 SH 含量（U125 除外）以及溶解度增加。加热后，NU125 组中的聚合物最重，但 U5 组中的聚合物最强，U125 组中的聚合物最弱。NU 组的储能模量（G'）呈剂量依赖性，但 U 组中 U5 的 G'最高，而 U125 的 G'最低。质谱分析证实了 U125 中 Cys-GA-Cys 和 Lys-GA-Lys 聚合物的形成。因此，超声促进了结构展开和反应基团的暴露，通过触发 OH·产生 GA 醌。这些共同导致低剂量 GA 提高了 G'，但高剂量 GA 则降低了 G'。
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